…make a lemon drizzle loaf
As the mornings start to lighten and the days get a little warmer now’s the perfect time to bake something nice to share with friends and family.
This lemon drizzle loaf is the perfect excuse to put the kettle on and have guests round for a cuppa. It’s a forgiving recipe too and super easy to swap in whatever you’ve already got in the fridge. Plus, you can whip it up in a jiffy!
Lemon drizzle loaf ingredients
1/2 cup butter (or oil)
1 cup of caster sugar
1 cup plain, unsweetened yogurt (or sour cream)
2 medium sized eggs
Zest of 3 lemons
2 cups plain flour
2.5 tsp baking powder
A pinch of salt
For the drizzle:
1/2 cup sugar
Juice of 3 medium sized lemons
Cook the loaf:
- Line a loaf tin and preheat the oven to 170 degrees (bake).
- In a medium sized bowl combine oil, sugar, eggs, yogurt and lemon zest.
- Add flour and salt and stir until just combined.
- Pour into your lined cake loaf tin and bake for 40 minutes, or until a skewer comes out clean when inserted in the middle.
Make the drizzle:
- Place sugar and lemon juice in a small saucepan.
- Heat until the sugar has dissolved.
- Let it cool for 5 minutes before pouring over the loaf.
Once your loaf is out of the oven, pierce holes in the top with a skewer (do this while it’s still hot), and pour the syrup over the top. Let it sit for 10-15 minutes before eating. Then cut a slice off (or two, or maybe even three) and enjoy!
