Lemon is one of those flavours that reminds me of summer and I made this tasty lemon drizzle cake over the weekend when we were still enjoying the bout of sunny weather that seems to have deserted us already. It is to be expected, we are in the UK after all!
The recipe is a simple one, just a pound cake recipe (halved) with added lemon zest and the drizzle over the top. Suppose it should be a half pound lemon loaf then!
Preheat oven to 180 degrees, line/grease a loaf tin beforehand.
- 8oz (approx. 225g) plain flour
- 8oz caster sugar
- 8oz unsalted butter
- 3 eggs
- 1 tbsp baking powder
- Zest of 2 lemons
- 100g icing sugar
- Juice of 2 lemons (use the one you’ve zested)
Cream together butter and sugar, slowly add flour, baking powder and eggs. Add lemon zest and combine. Pour into greased loaf tin and bake for 30 – 35 mins – leave it a bit longer if you like the top a bit crunchier!
Pour the drizzle over the loaf once it’s out of the oven and leave to cool down.
Enjoy! It’s best when it’s still warm, but still tasty once it’s cooled.