John Whaites Lemon Drizzle Loaf Cake Food

LEMON DRIZZLE LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
• Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
• Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
• Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
• Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

JOHN WHAITE'S LEMON DRIZZLE LOAF CAKE

Steps:

• 1. Preheat the oven to 170°C, gas mark 3. Grease a 1kg loaf tin. 2. Beat the butter and sugar for a good three minutes - or at least until well mixed and lighter in both colour and texture. Add the eggs along with the curd and zest and beat in well. Sift over the flour and fold in until you have a smooth batter. Pour into the prepared loaf tin, level out, and bake for 35 minutes, or until a skewer inserted into the centre comes out clean. 3. While the cake bakes, bring the lemon juice and sugar to a boil in a small saucepan then remove from the heat. As soon as the cake comes out of the oven, spike it all over with a kebab skewer then pour the drizzle over the hot cake. Cool completely, in the tin.