Lemon Drizzle Loaf.
This lemon drizzle loaf is the queen of all lemon loaves; sticky and light, she'll leave you weak at the knees for 'just another slice'. For the drizzle, mix the lemon juice and sugars in a small bowl. Lemon Drizzle Loaf is probably one of the nation's most favourite baked treat!
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You can cook Lemon Drizzle Loaf using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Lemon Drizzle Loaf
- It's of Loaf.
- It's 225 g of Soft Butter plus some for reasing.
- Prepare 225 g of Caster Sugar.
- You need 275 g of Self-Raising Flour.
- Prepare 2 tsp of Vanilla Extract.
- You need 2 tsp of Baking Powder.
- It's 3 of Eggs.
- You need 4 tbsp of Milk.
- You need of Glaze.
- It's 2 of Lemons (finely grated zest from both and the juice from 1).
- Prepare 180 g of Caster Sugar.
- Prepare 1 of Lemon (finely grated zest and juice added to remaining juice).
Lemon Drizzle Loaf is probably one of the nation's most favourite baked treat!
And this recipe will soon become your favourite too.
It's an easy all-in-one method, so quick to mix and no-fail.
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Lemon Drizzle Loaf step by step
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..
Moist and incredibly light tangy Lemon Drizzle Loaf cake with a zingy lemon sugar topping.
Once baked, while still warm from the oven we pour over lemon syrup made with freshly squeezed lemon.
This is such a simple loaf cake - a variation on the classic lemon drizzle - and it works a treat.
It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty.
Everyone loves lemon drizzle cake so why not whip up this light and tangy loaf?