Lemon Drizzle Loaf



  • 225g butter, softened
  • 225g golden caster sugar
  • 4 eggs, lightly beaten
  • Finely grated zest of 2 lemons
  • 225g self-raising flour

For the topping

  • Juice of 2 lemons
  • 90g caster sugar

1 baking loaf tin


  1. Preheat oven on Fan 160°C. Base line with non-stick paper and butter the loaf dish.
  1. Beat together the butter and caster sugar with attachment C blade until light and fluffy. Gradually beat in the eggs.
  1. Fold in the flour and the lemon zest and mix until well combined. Spoon the mixture into the prepared container and level the surface.
  1. Place in the oven and cook for 40 minutes.
  1. While the cake is cooking, mix together the lemon juice and caster sugar to make a thick drizzle.
  1. When the cake is cooked, remove from the oven and leave to rest for  5 minutes. Prick the warm cake all over with a cocktail stick and spoon over all of the drizzle. serve cut into slices.


Makes 10 slices

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