Go Back

Lemon Drizzle Loaf Cake

Keyword Baking, Cakes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 Slices

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.