LEMON DRIZZLE LOAF CAKE
THIS easy lemon drizzle is made using the speedy all- in- one technique, where the ingredients are combined at once.
Makes 1 large cake
Kit you’ll need
900g (2lb) loaf tin Baking paper
For the sponge
175g (6oz) unsalted butter, very soft (but not runny) 250g (9oz) caster sugar 3 medium eggs, at room temperature, beaten
100ml (3½fl oz) milk, at room temperature
Finely grated zest of 2 medium unwaxed lemons 250g (9oz) self-raising flour ½ tsp baking powder Good pinch of salt
For the drizzle
Finely grated zest of 1 medium unwaxed lemon Juice of 2 medium lemons 100g (3½oz) caster sugar
1 Preheat the oven to 180c/ 160c fan/350f/gas 4. Grease the tin with butter and line the base and two short sides with a long strip of baking paper.
2 To make the sponge, put the butter into a large mixing bowl or the bowl of a food mixer. Add the sugar, eggs, milk and finely grated lemon zest and sift over the flour, baking powder and salt.
3 Beat everything together using a wooden spoon or the whisk attachment. Start slowly so that the ingredients don’t fly out of the bowl, then increase the speed to medium– high and beat for a minute or so until you have a very smooth and creamy cake mixture.
4 Scrape the mixture out of the bowl and into the prepared tin and spread it out evenly, working the cake mixture into the corners and ensuring the surface is level.
5 Bake for 55 to 60 minutes until the top is a good golden brown. Check your cake is cooked by inserting a cocktail stick or skewer into the centre; if it comes out clean, it is ready.
6 While the cake is in the oven, make the drizzle. Put the lemon zest, juice and sugar into a small bowl and stir well until you have a thick, sticky glaze.
7 Stand the cake in its tin on a wire rack and prick the sponge all over with a cocktail stick. Quickly pour the drizzle over the sponge, using the back of the spoon to push it into the holes you have made.
8 Leave the cake, still in its tin, on the rack until cool. When it has cooled down, run a round-bladed knife around the inside of the tin to loosen the cake, then use the ends of the lining paper to lift it out. Peel off the lining paper, cut the cake into slices and serve.