Name: Lovely lemon drizzle loaf
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200g salted butter softened, plus a little for greasing; 200g golden caster sugar; zest 3 large unwaxed lemons (save a little to decorate); 3 large eggs at room temperature; 225g self-raising flour; 50g full-fat natural yogurt; 2 tbsp good-quality lemon curd; juice 1½ lemons; 85g granulated sugar; 4-5 sugar cubes, crushed

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Lovely lemon drizzle loaf

Lovely lemon drizzle loaf

Cassie Best

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Serves 8 - 10

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.5 out of 5.25 ratingsRate

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A classic recipe for this much-loved citrus sponge with crunchy sugar topping and moist texture

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g salted butter

softened, plus a little for greasing
200g golden caster sugar
zest 3 large unwaxed lemons

(save a little to decorate)
3 large eggs

at room temperature
225g self-raising flour
50g full-fat natural yogurt
2 tbsp good-quality lemon curd

For the drizzle

juice 1½ lemons
85g granulated sugar
4-5 sugar

cubes, crushed

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Nutrition: per serving (10)

kcal377
fat19g
saturates11g
carbs49g
sugars32g
fibre1g
protein4g
salt0.6g

Method

step 1

Heat oven to 170c/150c fan/gas 3½. Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing until just combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the centre of the oven for 45-50 mins until golden and risen – a skewer inserted into the centre of the cake should come out clean.
step 2

Leave to cool in the tin for 5 mins. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in for 10 mins before serving. Will keep in a cake tin for 3 days.

RECIPE TIPS

MAKE YOUR LEMON DRIZZLE CAKE EXTRA ZESTY

Add the lemon zest at the beginning – that way it gets bashed about a bit during all the mixing, releasing more of its lemony oil into the cake batter.

Recipe from Good Food magazine, January 2014

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A star rating of 4.5 out of 5.25 ratings

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