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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