Lemon Drizzle Loaf

My favourite! After my slightly less than fabulous last week I made this beauty over the weekend 🙂 No it’s most definitely not keto friendly, yes it’s full of sugar AND carbs but boy it’s gooooood. Incase you fancy a naughty piece of heaven here is the recipe for you, it’s very simply a lemon sponge in a loaf shape to be honest, I prefer it as it’s quite light compared to some drizzle cakes.

You’ll need a 1lb loaf tin, greased and lined … I always buy loaf cases as I’m too lazy to cut greasproof paper!

Ingredients:

  • 130g softened butter
  • 130g caster sugar
  • 130g self raising flour
  • 0.5 tsp baking powder
  • 2 large eggs
  • Zest of one lemon
  • 1tbsp lemon juice
  • For the drizzle – Juice of one lemon and 50g granulated sugar

Method

  • Preheat your oven to 180c, that’s 160c for a fan assisted and prepare your loaf tin
  • Whisk together your butter and sugar until fluffy and pale
  • Sift in your flour and baking powder, then crack the eggs in and add the lemon zest and juice
  • Whisk until all ingredients are combined then fill your loaf tin, use the back of your spatula to even out the mixture around the tin
  • Bake in the oven for 35-45 mins, check by inserting a skewer into the centre and ensuring it comes out clean
  • Once it’s cooked through take your loaf out of the oven and leave in the tin
  • Combine your granulated sugar and lemon juice to make the drizzle then pour or brush over the top of your warm loaf
  • After about 15 minutes transfer to a wire rack to cool completely before demolishing!

So there we go, easy peasy lemon drizzle loaf. Happy baking xxx

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