Lovely Lemon Drizzle Loaf Recipes

LOVELY LEMON DRIZZLE LOAF

Lovely lemon drizzle loaf image

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

Provided by Cassie Best

Time 1h15m

Number Of Ingredients 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

Steps:

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.
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.

Nutrition Facts : Calories 377 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

LEMON DRIZZLE LOAF CAKE

Lemon Drizzle Loaf Cake image

For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity, and not too sweet. It also freezes well and is good to have on hand when guests drop by for afternoon tea.

Provided by Allrecipes Member

Categories Lemon Cake

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted butter, at room temperature
½ cup white sugar
2 large eggs, beaten
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
3 medium lemons, zested and juiced
½ cup powdered sugar
2 tablespoons lemon juice

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.9 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 112.3 mg, Sugar 20.4 g

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