Something that is always a hit in my house is Lemon Drizzle Loaf Cake and my boyfriend’s parent ask me to make it all the time.
Lemon Drizzle to me just says summer as lemon is such a summer flavour in my opinion and I like the idea of sitting in the sun enjoying a nice slice of lemon drizzle.
I did something a little different with this lemon drizzle, so a normal lemon drizzle has lemon sugar top to give some crunchiness to the top. I decided to use up some Lemon Curd instead to give it real lemon zing to it.
The lemon curd did go sticky on the top instead of hard but still gave such a good flavour to the cake and I poked holes in the top to let the curd drip through into the sponge.
I like doing my lemon drizzle as a loaf cake, but you can make this cake in any size tin. I have done it as a traybake before as I wanted to have more pieces of cake.
This cake in so moist once its finally cooked and I think the smell of warm lemon drizzle cake being sliced is a great smell.
Lemon Drizzle is such a good cake to have around the house for when you get that cake craving that we all get. It can be adapted as well so if you need to use up leftover limes then just swap the lemon out for limes.
This cake gets enjoyed and eaten so quickly in my house.
Lemon Drizzle Loaf Cake
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 lemon juice and zest
- 3 tbsp lemon curd
Instructions
- Heat oven to 180C/fan 160C/gas 4.
- Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
- Sift in 225g self-raising flour, then add the finely grated zest and juice of 1 lemon and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, warm up the lemon curd in the microwave for about 30 seconds.
- Prick the warm cake all over with a skewer or fork, then pour over the lemon curd.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
