Easy bake Lemon Drizzle Loaf
This has turned out to be my favourite cake to bake this season! The citrus flavour cuts through the sweetness to give the most delightful cake you will ever bake!
I’ve tried a version from kebayakitchen.com which is more of a pound cake and more dense. Her version uses sour cream for a heavier cake that’s still moist and delicious. I’ve tried different versions and my final recipe is based on Mary Berry’s recipe from goodtoknow.co.uk
Update: I’ve tweaked the recipe to add a bit of sour cream. I find it makes the cake more moist and fluffier.
180g self-raising flour
160g castor sugar
180g butter, softened
3 large eggs
3/4 teaspoon baking powder
zest from one lemon
2 drops vanilla essence
60g sour cream
70g fine sugar
Juice from 1 lemon (about 4 to 5 tablespoons)
1 tablespoon warm water
Stir both together and keep aside
Heat the oven to 175 degrees C. Cream the butter with the sugar until creamy and pale. Add the eggs one by one, lemon zest and vanilla essence and continue whipping.
Sift the flour and mix in the dry ingredients. Then add the sour cream and mix again. Transfer mixture into a 9x5in loaf tin that’s been brushed over with butter or lined. Then bake for 40 mins or until cake sets. If you poke a toothpick right through and it comes clean, means the cake is done.
Let it cool for 5 mins then poke small holes in the cake and pour the lemon drizzle over it when it is still hot and let it seep in.
Remove cake from tin when cool and serve.