The lemon drizzle loaf is, to many, an elusive beast. We’ve all had it served up in cafes or at coffee mornings, but there are far too many lemon drizzle recipes out there that are too dry, too bland, just too blah.
By Eleanor Jones
Fear not, dear reader – I have the solution. This is one lemon drizzle cake that I promise will never let you down.
- 225g unsalted butter
- 225g caster sugar
- 4 eggs
- 2 fresh lemons
- 225g self raising flour
- 100g extra caster sugar, for the drizzle
- Preheat the oven to 180 degrees.
- Whip the softened butter until light and fluffy, and then add the caster sugar, mixing until fully combined.
- Add the eggs one at a time, taking the time to combine each one before adding the next.
- Stir through the zest of two lemons (don’t throw them away, you’ll need the juice for the drizzle!) and then sift in the flour. Fold the mixture until it is thick and thoroughly combined.
- Put the cake onto the middle shelf of your hot oven and bake for 50-55 minutes until a skewer inserted into the centre comes out clean.
- While the cake is cooling, make the drizzle. Squeeze the juice of both lemons, getting every single drop that you can, into a bowl, and then stir through 85g of the sugar until dissolved.
- Once the cake has cooled for around 10-15 minutes, prick it all over with a skewer or fork, and then pour the drizzle over the top. You can do it in stages to ensure even absorption.
- While the top of the cake is still wet, sprinkle the remaining 15g sugar over the top of the cake. This will give your loaf a sweet, crunchy crust that will ensure every crumb is gobbled up in seconds.