Lemon Drizzle Loaf

So, I am back with one of my favourite bakes, the classic Lemon Drizzle Loaf. Not only is a loaf cake an easy/quick recipe to do, but also a super tasty treat.

My go-to recipe is from Mary Berry’s Recipe Book, I have been using her recipes for years and they always come out as the perfect bake!

If the lemon loaf takes your fancy, then follow this recipe to make a scrumptious treat! 😊

Ingredients:

100g soft margarine

175g caster sugar

175g self-raising flour

1 teaspoon baking powder

2 extra large eggs

4 tablespoons of milk

Finely grated rind of 1 lemon

For the Topping:

Juice of 1 lemon

100g caster or granulated sugar

Step 1- Preheat the oven to 180°c. Lightly grease a 7 in (18cm) deep cake tin with grease proof paper - I used a loaf tin that I had available.

Step 2- Measure all the ingredients together in a bowl and beat with whisk for 2 minutes – till light and fluffy (the best type of recipe, how easy!)

Step 3- Once blended, turn the mixture into the prepared tin and bake for 35-40 minutes (mine needed slightly over 40 minutes, so I covered the top as I didn’t want it to burn). To check the cake is done, pierce the cake with a skewer, if it comes out clean it is done.

Step 4- While the cake is cooking, prepare the topping of the lemon drizzle. Measure the lemon juice and sugar into a bowl, till fully mixed together.

Step 5- When the cake is cooked, (I like to pierce the cake with a skewer/knife, this ensures that the lemon juice runs through the cake) and then pour the topping whilst still hot. Leave in the loaf tin to fully cool and then eat away!!

A treat that goes perfectly with a cuppa, give it a go!