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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


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


  • 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.