Lemon Drizzle Loaf
Lemon Drizzle Loaf
 Prep Time ~40 mins | Cooking Time ~ 55 mins |
 Approx Cost ~ £2.50 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 10 Slices |
Tip ~ Store in an air tight container and eat within 1 week
Ingredients
2 large lemons
225g / 8oz self raising flour
Pinch of salt
125g / 4oz butter, diced
225g / 8oz caster sugar
2 large eggs
2 tablespoons lemon curd
Method
- Line a 900g / 2lb loaf tin with a loaf tin liner or baking parchment.
- Grate the zest and squeeze the juice from 1 lemon.
- Sift the flour and salt into a large bowl, rub in the butter until the mixture resembles breadcrumbs, and then stir in half the sugar.
- Add the eggs, grated lemon zest and juice and 1 tablespoon lemon curd.
- Mix until smooth.
- Spoon the mixture into the prepared tin and bake at 180C, Gas 4, for 45 - 55 minutes until well risen and golden and a skewer inserted in the centre comes out clean. The top may crack during baking.
- Leave in the tin for 10 minutes then lift out keeping the cake in the lining paper.
- Finely pare the zest from the remaining lemon, using a vegetable peeler, and soak it in 450ml / ¾ pint hot water for at least 30 minutes.
- Put the water and lemon zest into a pan, bring to the boil and simmer for 10 minutes. Add the remaining caster sugar and let bubble for 10 minutes or until reduced by one third.
- Remove from the heat and stir in the remaining lemon curd and 1 tbsp lemon juice. Allow the lemon syrup to cool a little.
- Pierce the cake several times with a skewer and drizzle the lemon syrup over the cake while it is still warm.
- Decorate with the lemon zest.