Lemon Drizzle Loaf
Pre heat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 12 slices
Equipment
- 900g 2lb loaf tin lined
- mixing bowl
- sieve
- small bowl
- electric mixer
- lemon squeezer
- grater/zester
Ingredients
- 175 g SR Flour
- 1 tsp baking powder
- 175 g Golden C Sugar
- 60 g ground almonds
- 125 g butter soft
- 2 eggs
- 4 tbsp milk
- 1 lemon rind
Topping
- Juice of 1 lemon/orange
- 90 g granulated sugar
Instructions
- Take rind and juice from lemon
- Place butter and sugar in mixing bowl and work together
- Beat eggs and milk together
- Sieve flour and baking powder over butter
- Add ground almonds
- Pour over egg mixture and beat until smooth using electric mixer
- Stir in lemon rind
- Pour into loaf tin
- Bake for about an hour
- Mix juice sugar together, pour over cake when it comes out.
Leave to cool in the tin
Notes
A recipe from my friend Helen Wood