Lemon Drizzle Loaf.
You can cook Lemon Drizzle Loaf using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Lemon Drizzle Loaf
- Prepare of Loaf.
- It’s 225 g of Soft Butter plus some for reasing.
- It’s 225 g of Caster Sugar.
- Prepare 275 g of Self-Raising Flour.
- Prepare 2 tsp of Vanilla Extract.
- It’s 2 tsp of Baking Powder.
- It’s 3 of Eggs.
- It’s 4 tbsp of Milk.
- Prepare of Glaze.
- It’s 2 of Lemons (finely grated zest from both and the juice from 1).
- You need 180 g of Caster Sugar.
- Prepare 1 of Lemon (finely grated zest and juice added to remaining juice).
Lemon Drizzle Loaf instructions
- 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..
