Today is one of those grey August days that feels like summer has left for good and autumn has arrived far too early. Time for me dig out some socks and jumpers from the depth of my wardrobe and do some baking – I don’t have an electric mixer so standing next to a heating oven mixing and beating soon warms me up! Then snuggle up somewhere with a warm drink and a slice of lemon drizzle loaf cake. Perfect.
The below recipe is one that I’ve adapted but it originally belonged to my granny, and I love it. It’s measurements are designed to be made in a medium loaf tin, and once baked when you cut into the golden citrusy sponge it will make the whole room (or house, I live in a small house!) smell delicious.
When greasing and lining the cake tin if you leave an inch or so of baking parchment sticking out over the sides it makes the cake much easier to lift out of the tin once cooked.
The lemon drizzle recipe for the top of the cake that I have given allows for it to cool to a white colour so the pattern will show. For a more syrupy glaze with more of the lemony deliciousness oozing into the cake add an extra tablespoon each of water and lemon juice to the mixture. Depends on whether you prefer a lighter sponge with icing on top or a heavier sponge laden with syrup, personally I prefer the syrup option.
I usually do two tests to check this cake is ready, firstly by popping a skewer into it and checking it comes out clean and secondly gently pressing the surface with my fingertip and if it is bouncy and springy to the touch then the cake is done. You use a skewer later to create channels for the lemon icing to make its way into the cake, so it won’t matter very much if there are a few small holes on the surface for this bake.
Once cooled wrap your lemon drizzle loaf cake in foil and keep in a cool dry place and this cake will keep for a day or two, but is best enjoyed fresh especially if you have gone for the more syrupy icing.
- 114g (4oz) Soft Butter
- 170g (6oz) Caster Sugar
- 2 Medium Eggs
- 170g (6oz) Self Raising Flour
- Grated Rind of 1 Lemon
- 4 Tablespoons of Milk
- For the syrup:
- 85g (3oz) Icing Sugar
- 3 Tablespoons of Lemon Juice
- Preheat oven to 180'C (350'F). Grease and line a medium loaf tin.
- Cream butter and sugar together until pale and creamy, add the eggs one at a time and beat well.
- Gently fold in the lemon rind, self raising flour and milk until combined.
- Pour the mixture into the baking tin and place in the middle of the oven for 30 - 35 minutes.
- Once cooked, leave to cool a little before placing on a wire rack.
- In a small saucepan, gently heat the icing sugar and lemon juice, stirring occasionally until it runs smoothly off the spoon.
- Using a thin skewer make a few holes in the cake to allow the syrup to channel its way down into the sponge.
- Drizzle the syrup over the cake and leave to cool.
- (If you want a more syrupy version, transfer the cake back into its tin before adding the syrup so any escaping syrup can be reabsorbed into the cake at the bottom.)