Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon drizzle loaf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
An Easy Lemon Drizzle Loaf Cake - Lemon Sponge, Lemon Drizzle, Lemon Icing… what more could you want?! Another post in my Back to Basics series! So, say hello to your new lemon addiction.
Lemon Drizzle Loaf is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Lemon Drizzle Loaf is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon drizzle loaf using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Drizzle Loaf:
- Make ready Loaf
- Prepare 225 g Soft Butter plus some for reasing
- Make ready 225 g Caster Sugar
- Get 275 g Self-Raising Flour
- Take 2 tsp Vanilla Extract
- Get 2 tsp Baking Powder
- Take 3 Eggs
- Prepare 4 tbsp Milk
- Take Glaze
- Make ready 2 Lemons (finely grated zest from both and the juice from 1)
- Prepare 180 g Caster Sugar
- Make ready 1 Lemon (finely grated zest and juice added to remaining juice)
Add gin, limoncello or Cointreau to the drizzle. Flavour the crust with a little rosewater, then top with freeze-dried rose petals and pistachios. Replace the sugar crust with a white glaze made with icing sugar and lemon/orange juice. Prick the surface of the cooled loaf all over with a fork.
Instructions to make Lemon Drizzle Loaf:
- Preheat the oven to 180C. Grease the loaf tin with butter and line the base with baking paper.
- Add the butter and sugar into a large mixing bowl and beat for 2 minutes, or until well blended. Add the vanilla extract, 1 egg at the time and beat until all combined.
- Add half of the flour, baking powder and mix well. Add the rest of the flour and beat for a few mins. Add a little of the milk and mix well. If the mixture still too thick you can add a little more milk.
- Add the lemon juice and zest and mix.
- Turn the mixture into the prepared tin and level the top, use the back of your spoon even it out. Bake for 35–40 minutes You can check when your cake is done by using a sharp knife/bbq skewer right through the cake When you lift it up and your knife/skewers is nice and clean your cake is done.
- Meanwhile, make the glaze. Mix the sugar with the lemon juice, lemon zest and stir to a runny consistency.
- Once your is cake cooked, leave to cool for 5 minutes in the tin, then lift out with the lining paper still attached and place on wire rack set over a tray.
- Use a knife/skewer and created 10-12 holes in the cake evenly spread apart. Pour the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Pour the drizzle over the loaf and allow for it to set (once set, the drizzle will be hard) before removing the loaf from the tin and serving. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. In a large bowl, beat together the oil, caster sugar, and eggs with a wooden spoon until smooth. Stir in the lemon zest and juice and the grated courgette. In a bowl whisk the eggs and sugar together.
So that is going to wrap it up for this special food lemon drizzle loaf recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
