Lemon Drizzle Loaf

This is really easy to do and tastes divine!

6oz Stork, plus extra for greasing (given that Stork is a brand, I suspect that any butter will do);
6oz self-raising flour;
1 tsp baking powder;
6oz caster sugar;
3 medium eggs;
2 tbsp milk;
Finely grated zest of 2 unwaxed lemons.
For the lemon syrup:
Juice of 2 lemons, strained;
4oz caster sugar.
1) Preheat the oven to 180C/350F/Gas 4 and grease and base-line a 2lb loaf tin
2) Sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and beat with a wooden spoon until smooth
3) Spoon the mixture into the prepared tin and bake in the preheated oven for 1 hour. Turn out onto a wire rack
4) For the lemon syrup, gently heat the lemon juice and sugar in a saucepan until the sugar is dissolved. While the cake is still warm, drizzle the syrup over
5) Slice and serve warm

6 thoughts on “Lemon Drizzle Loaf

  1. I'd better try this …. I mean, it has lemons and all – I have a sad addiction to lemons!
    I'll work out my oz, cups and grams and see how I go 🙂


  2. Yuuum… I have added a link to this post, to the “How to Do Clever Stuff” section of my blog sidebar. Hope that's ok – let me know if not!
    It really sounds great. I will try this soon.
    BTW hope you are soon feeling better.


  3. looks delish! I got that the Stork is butter (unsalted?) but do you know the American translation for caster sugar? Assuming granulated but wanted to make sure 🙂 THANKS!!!!


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