The Perfect Lemon Drizzle Loaf
Aimee Field
Moist, Tangy and just damn delicious! This is the perfect lemon drizzle loaf recipe.
Prep Time 1 hour hr
Cook Time 30 minutes mins
Cooling Time 1 hour hr
Total Time 2 hours hrs 30 minutes mins
Course Cakes
Cuisine British
Sponge
- 115 g unsalted butter
- 115 g caster sugar
- 4 large eggs
- 125 g self-raising flour
- 180 g ground almonds
- 30 g poppy seeds
- 2 lemons zest & juice
Lemon Syrup
- 100 g caster sugar
- 90 ml lemon juice
Lemon Icing
- 225 g Icing Sugar
- 1 lemon zest & juice
For the sponge: Firstly, pre-heat the oven to 180C/Gas Mark 4 and grease & flour a 2lb loaf tin.
Beat the butter with the caster sugar until light and creamy, then add the eggs one by one beating each in well. Fold in the flour, ground almonds, poppy seeds and the lemon zest & juice. Then, spoon the mixture into the prepared tin and bake for 40 minutes or until lightly golden. Loosen the cake in the tin by dragging a knife around all corners, and leave to cool in the tin for around 20-25 minutes.
For the syrup: Heat the sugar and lemon juice in a pan until the sugar has dissolved. Then, whilst the cake is still warm make holes in the top of the cake with a skewer and pour your syrup over. Do this in stages so as not to overload the cake. Leave the cake to soak for 5-10 minutes and then remove and allow to completely cool on a wire rack.
For the icing: Stir the icing sugar, lemon zest and juice together in a bowl until smooth. Then pour the icing over the completely cold cake, coaxing it to slowly drip down the sides.
Keyword drizzle, lemon, loaf cake, poppy seed, water icing