Tag: Lemon Drizzle

The Perfect Lemon Drizzle Loaf

The Perfect Lemon Drizzle Loaf

Lemon Drizzle Loaf Lemon Drizzle Loaf Lemon Drizzle Loaf Lemon Drizzle Loaf Lemon Drizzle Loaf

This is the perfect lemon drizzle loaf recipe ever. Fact.

Its moist, tangy and definitely leaves you wanting more. Its also one of the easiest recipes to make – have I persuaded you yet??

The key to this is buying the best, freshest lemons that you can to get a brilliantly tangy flavour in every bite. Other than that, the recipe starts with a simple creaming method, addition of eggs and then you literally fold everything else in before pouring it into the loaf tin. For the initial batter you can be in and out of the kitchen within 15 minutes!

The lemon syrup is poured over the cake whilst it is still warm, giving delicious pockets of flavour throughout the loaf. After that, the final step is to make the thick lemon icing to pour over the top. You want to keep this quite thick so it oozes down the sides of the loaf but doesn’t completely run off! You want to eat as much of the icing as possible after all!

This really is such a classic recipe and a definite crowd pleaser!

On with the recipe:
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Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Raspberry and Frangipane Tart with Lemon Drizzle

Sometimes you just need to bake a tart right? And this weekend was one of those times. The crisp buttery pastry, sharp tang of raspberries and comforting frangipane makes this a favourite in my book. The rectangular tart tin also makes it look far fancier than it actually is, which means everyone thinks you’re an expert in patisserie. Win win!

After my Pear and Frangipane Tart post I decided to take the plunge and twist the ingredients for my take on a Bakewell Tart. This raspberry and frangipane tart with lemon drizzle is super simple to make and aside from the pastry chilling time takes no time at all! Though, for those of you with crazy social lives both the pastry and frangipane can be made in advance and kept chilled in the fridge for a few days until you need it.

Now I don’t profess to be a pastry expert by any means and using a rectangular tart tin has presented me with many challenges thats for sure. But practice makes perfect with pastry, and once your filling is in the pastry shell no one can see your patchwork pastry beneath! So go forth and impress with your rectangular tarts!

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