Lemon Drizzle Loaf

I cook when I’m bored. I know, I know, I do it for a job but that doesn’t stop me getting in the galley and making something just for me when I get the chance. Not that anyone seems to mind…usually I end up producing my famous Stuff Your Face chocolate brownies, named such because they were gone within minutes…and I mean minutes of coming out the oven the first time.

What do you do when you're bored?

What do you do when you’re bored?

Yesterday I made a lemon drizzle loaf. I used to make this a lot as it works well with gluten free flour, as my mum is coeliac it was my go to tea cake for when she visited. Its been a while though (France is a little bit too far for a cuppa apparently…) so I had a quick look for recipes and for once I actually tried to follow it instead of tweaking it – didn’t work. The mix came up too thick so I ended up modifying it anyway. So here’s my recipe for a lemon drizzle cake that will knock your visitors little socks off next time you have guests for tea.

Lemon Drizzle Loaf

Loaf tin 26x10cm (greased and lined), two lemons, 120g butter, 120g caster/light brown sugar, 2 eggs, 50 ml milk, 220g plain flour, 2 1/2 tsp bicarbonate soda

Syrup: Half a cup lemon juice (add a bit of water if your lemons aren’t too juicy), 1/4 honey, 1/4 sugar

Cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating thoroughly, folding in plenty of air. Mix in the milk, making sure everything is well combined. Grate the zest from the two lemons and stir into the mix, juice both the lemons but only add HALF to the mixture (reserve the rest to make the drizzling syrup later). Fold in the flour and bicarbonate soda. Empty into the lined loaf tin and bake at 180 C for 35 – 40 minutes, until the top is golden and a skewer comes out clean. While its cooking, make the syrup. Mix the lemon juice, honey and sugar together in a small saucepan and heat until the edges start to go a little brown and the sugar is completely dissolved. Once cooked, use the skewer to poke loads of holes in the top. Pour the syrup over the top, a little at a time making sure it all soaks into the holes. I’ve topped mine with some toasted almonds I had lying around from lunch and then added another couple of spoons of honey for good measure.

Enjoy with a nice cup of tea as an afternoon pick me up 🙂

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