A lemon drizzle loaf cake is a favourite for many, but it can be hard to perfect, especially when getting the lemon taste right.
Sometimes there can be too much lemon within the bake making it too overpowering, or not enough.
Sharing his recipe on ITV’s This Morning a few years ago, James said his recipe serves eight people and is super simple to make.
I’ve made lots of lemon drizzles throughout the past couple of years, and they can turn out quite dense, so I decided to see if James’ recipe was any different.
I started by grabbing a loaf tin and lining it with parchment paper before turning the oven on to 180C or 160C Fan.
Ingredients:
For the cake:
250g soft butter
250g caster sugar
Five eggs
Three unwaxed lemons zested
250g self-raising four
For the drizzle:
150g caster sugar
Three lemons, juiced
For the icing:
200g icing sugar
Lemon juice to mix to a thick drizzle
Method:
Once the oven has been preheated and the tin has been lined, beat the butter and sugar together at a medium speed.
I used an electric whisk for this recipe but sometimes will use my freestanding mixer, or even a wooden spoon.
Once light and fluffy, add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula, being careful not to mix too much.
Next, I poured the mix into the lined tin and baked for 50 minutes on the middle shelf. It came out looking a little dark so I would check from 45 minutes onwards next time.
For the drizzle, I combined caster sugar and lemon juice in a bowl, pouring it over the cake while it was still warm.
Once completely cooked, I mixed the icing sugar with some lemon juice and drizzled it over the cake to finish.
This cake was divine and super light and the balance of lemon was sublime. I would definitely make this cake again and it went down a treat with my family.
The only thing I would do differently is check on the cake a bit sooner, but this could just be because my oven runs a little hot.
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