Lemon Drizzle Loaf Cake

Hi guys!

Summer is still pampering us with pretty warm weather and lots of sunshine, so I was craving a little something to take care of my sweet tooth with a refreshing touch to it. My sister gave me a cook book from the Primrose Bakery in London and I haven't been finding time to fully take it to the test. The book features lots of recipes for cupcakes, loafs and cakes as well as some breakfast favourites like croissants and pain au chocolate. I have found a recipe for a lemon drizzle loaf cake and as I love lemon in summer, I decided to give it a try.

Here's the recipe:
155g (1 cup; 5 oz) self-raising flour, sifted
1 teaspoon baking powder
155g (2/3 cup) caster or superfine sugar
20g (1 tablespoon) cornflour
155g (1 + 1/4 stick) unsalted butter, at room temperature
3 large eggs
great zest and juice of 1 lemon

160g (3/4 cup) granulated sugar
juice of 2 lemons

1) Preheat the oven to 180°C (356°F). Grease 1 loaf tin and line with baking paper.

2) Sift the flour, baking powder, sugar and cornflour into a bowl and mix to combine. Add the butter , eggs, lemon zest and juice and mix until combined.

3) Pour the mixture in the tin and level the top with a spatula. Bake in the centre of the oven for about 35-40 minutes, until golden brown and a skewer comes out clean. Let the loaf cool in the tin. 

4) Make up the drizzle by stirring the sugar into the lemon juice in a jug and mixing well. Prick the surface of the loaf all over with a fork. Pour the drizzle over the loaf and allow to set before removing the loaf from the tin and serving. 

If you can't find self-raising flour, use regular all-purpose flour and add about 1 tablespoon baking powder to one cup of flour. 

Active preparation time: 15 minutes
Total preparation time: about 50 minutes
© Copyright: The Primrose Bakery Book, Martha Swift and Lisa Thomas, p. 141

Here's how mine turned out:

By pouring a drizzle on top of the cake, the cake stays nice and moist. I also love the strong lemon flavor, because it is really refreshing and perfect for a summer day. The cake will keep well for 5 or 6 days at room temperature in an airtight container. You can keep the cake in the refrigerator if you like. 

Have fun trying and soak up some sun during the weekend!