Hello, darlings!
This utterly indulgent Lemon Drizzle Loaf Cake has recently sparked a titbit of attention on Instagram (How spiffing!). You see, I received a request from a follower who kindly asked me to share this recipe, and so here it is!
I recommend to best serve this light, moist, sweet, tart, and zesty loaf cake during the blooming months of summertide. A perfect addition to your afternoon tea pageantry of goodies, or why not indulge in a cheeky nibble whilst enjoying a quaff or two of your favourite brew!
Enjoy!
Miss Windsor x
Miss Windsor’s Lemon Drizzle Loaf Cake
Ingredients
For the Cake:
- 3 large eggs
- 1 teaspoon of lemon extract
- zest of 1/2 a lemon
- 150 g (1 & 1/2 cups) plain flour
- 150 g (3/4 cup) white granulated sugar
- 1 teaspoon of baking powder
- 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter
For the Drizzle:
- Juice of a lemon
- 150 grams (1 & 1/2 cups) icing sugar
Instructions
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Preheat your oven to 180*C / 160*C Fan / 350*F / gas mark 4.
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Prepare your loaf tin! Grease the sides with butter or oil, then line the base with greaseproof paper.
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Using a mixing bowl; whisk together the eggs, milk, lemon extract, and lemon zest. The mixture will look creamy when whisked enough!
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Darlings, combine together the dry ingredients – flour, baking powder and sugar.
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Now, to the dry ingredients add the room temperature butter, plus half of the egg mixture.
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Using your whisk of choice, mix together on a low speed until the dry ingredients are well moistened – Oh, I say!
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Increase the speed to medium and beat for approximately one minute.
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Scrape down the sides of the bowl. Add the remaining mixture in two separate additions. For each addition beat for approximately 30 seconds.
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With a steady hand pour the mixture into the prepared tin. Darlings, One must avoid spillages – this mixture is too good to be frivolously wasted!
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Smooth down the mixture with a spatula, then carefully place on the middle shelf in your oven.
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Bake for approximately 55 to 60 minutes. To avoid your cake from browning too quickly, cover halfway through baking with silver foil.
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Your cake is ready when golden brown and a skewer comes out clean.
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Remove from the oven and place on a wire rack.
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Time to get cracking with the lemon drizzle! Mix together the lemon juice and icing sugar. Heat in a small pan / microwave, until the sugar has dissolved and you have a syrup.
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Prick the cake all over with a skewer. Pour over the lemon drizzle mixture, but reserve some for when the cake has cooled.
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Darlings, now the cake has cooled carefully remove from the tin and transfer to an elegant cake plate or stand.
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Gently drizzle the remaining mixture over the cake – Perfecto!