Lemon Drizzle Loaf

Last week I wanted to make Lemon cake but I didn’t have enough Lemons. This time I made sure I had enough Lemons because my mouth has been watering all week at the thought of eating Lemon Drizzle Loaf!

I know I said that my new found bake Friday’s were all about bringing the family together, hanging out in the kitchen, baking, building Lego (not me obviously) drinking coffee and enjoying the anticipation of ‘the cake’. That’s all true but I think I’m driving this because, well, I basically want to eat cake. Is that okay? Great…

I was inspired by the Lemon and Lime Syrup Cakes over at Things We Make. They looked yummy and moist. While I like Lime in some dishes I’m not too excited about it in cake so I went for Lemon instead. I love the idea of making the ‘drizzle’ with Golden Syrup though so definitely used that part of it. I didn’t have small loaf tins so I just made it in a large loaf tin.

Here’s my version:

Lemon Drizzle Loaf

320g caster sugar
3 eggs
350g plain flour
grated zest of two Lemons
1.5 tsp baking powder
1 tsp salt
250ml whole milk
0.5 tsp vanilla extract
200g unsalted butter, melted

For the Drizzle
Juice of 1 Lemon
50g Golden Syrup

Preheat the oven to Gas mark 170°C

Put the sugar, eggs and lemon zest in a mixer beat until well mixed.
In a separate bowl sift the flour, baking powder and salt.
Mix the milk and vanilla extract in another bowl.
Add a bit of the flour mixture to the sugar mixture and beat, then beat in some of the milk mixture. Repeat this process until everything is mixed in.
Beat until the mixture is light and fluffy.
Pour in the melted butter and beat until well mixed.
Pour the mixture into a greased and floured loaf tin and bake in the oven for 1 hour or until golden on top.

Heat up the Lemon and Golden Syrup in a pan. When the cake comes out the oven. Set a cooling rack over the sink, pour the syrup over the cake in its tin. It will overflow. Let the cake cool and turn out.