Lemon Drizzle Loaf

Lemon Drizzle Loaf

   Get ready for the zestiest and more-ish lemon drizzle loaf you will ever eat! I've made this a couple of times since I fell in love with baking, and to be completely transparent I cannot remember the method I used then, albeit it won't differ dramatically from this. 

   I also need to be clear that for once, I cannot claim whole credit on this bake, apart from instructing how to create it, as this was the blood, sweat and tears of my loving partner Mat! One thing you can be sure of, is this is a very simple, really easy-to-remember method that produces a thoroughly delicious and light sponge. 

Lemon drizzle is to me, a staple bake that can be enjoyed all year round!

Time required: Up to 1 hour (15 mins prep, up to 40 mins bake, 5 mins decorate)

Ingredients

200g caster sugar

200g softened cubed unsalted butter

200g self-raising flour

2 medium-sized eggs

3 lemons

4 tablespoons of icing sugar

Method

1.  Preheat your oven to 170 degrees / gas mark 4, and grease an 10-inch long by 3-inch deep loaf tin with a little unsalted butter. Begin my creaming all your butter and sugar together until well mixed. Add one egg, whisk in well, then add the other and do the same. Gradually sift all the flour in and mix in until the mixture is smooth, clear and lump-free. Now grate the zest of two of your lemons in and all the juice of one. A good method is to crush half the lemon in your hand over the mixture and do the same with the other half and allow all the juice to pour in - this method catches all the pips and prevents any falling into your mixture! Now mix all this well in until you are sure it is all well combined. 

2. Spoon your mixture into your loaf tin and bake for approx 35-40 mins until you can see the top has a pale, golden-brown colour. If it reaches this colour before however, please remove earlier and check it is ready by inserting a skewer into the centre of the loaf - if it comes away clear you can be sure it is baked. If not, however, this will not affect the rise of your loaf. 

3. Once removed from the over, make your drizzle, or to save on time, make it just prior to coming out of the oven. The great thing about this bake is you don't have to wait until it has cooled to room temperature - you can pour the drizzle over it straight away! All you need to do is mix the juice of the final two lemons and all your icing sugar in a pan over the stove on a low heat for a couple of minutes until it begins to form a syrup-like consistency. Poke little holes all over the top of your loaf, and, while taking great care not to burn yourself as the syrup will be very hot, generously pour it all over your sponge - it will soak in and make it incredibly moist and addictive! Decorate with some extra zest or whole slices of lemons like Mat has done so here. 

Allow to cool and enjoy! The challenge now is to resist eating it all in one sitting!