Recipes › Dessert

• Dessert
• 1 hr
• Halal
• Kosher
• Pescatarian
• Vegetarian

Lemon drizzle loaf

Light lemon sponge soaked in a crunchy lemon syrup.

Calories

305

Protein

4 g

Carbs

38 g

Fat

16 g

Per serving. Makes 10 servings.

Ingredients

• 175 g Butter
• 175 g Sugar
• 3 Eggs
• 175 g Plain flour
• 2 tsp Baking powder
• 2 Lemon
• 60 g Sugar

Contains: Cereals containing gluten, Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 180°C (160°C fan) and grease and line a 900 g (2 lb) loaf tin. Finely grate the zest of both lemons, then squeeze the juice.
2. Beat the soft butter and 175 g of sugar until pale and fluffy, then beat in the eggs one at a time.
3. Fold in the flour, baking powder and lemon zest.
4. Spoon into the tin and bake for 45 minutes until risen and a skewer comes out clean.
5. While the cake is still hot, prick it all over with a skewer. Mix the lemon juice with the 60 g of sugar and pour it over so it soaks in.
6. Cool in the tin; the topping sets into a crisp crust. Cut into 10 slices.

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