Lemon Drizzle Loaf Food

EASY LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.
• Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
• Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50-55 minutes.
• Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

LINDA'S LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
• In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
• Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
• In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
• When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

OUR FAVOURITE LEMON LOAF

Steps:

• In a large bowl, cream butter and sugar.
• Add eggs, one at a time, beating until creamy.
• Blend in milk.
• In another bowl, mix together flour, baking powder, salt and lemon rind.
• Pour into batter.
• Stir to moisten.
• Scrape into greased 9 x 5 inch loaf pan.
• Bake in 350f degree oven for 55 to 60 minutes.
• Cool in pan for 5 minutes.
• Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
• Cool.
• Glaze: Combine lemon juice and sugar in saucepan.
• Stir and heat till sugar is dissolved.
• Spoon evenly over top of hot loaf.

LEMON DRIZZLE LOAF

Steps:

• Weigh out the butter - cut into cubes and soften for about 30 seconds in the microwave
• Weigh out and add the caster sugar, beat together with a wooden spoon or electric mixer
• Weigh out the flour but put to one side. Add the eggs individually, beating fast to add air for a light sponge. If the mixture begins to look lumpy, add in a small portion of the flour, fold in slowly and gently until the mixture is smooth again
• Gradually add the lemon juice, beating the mixture hard to add air for a light texture
• Slowly fold in any remaining flour, ensuring there are no lumps. Spoon the mixture into a pre-greased 2lb loaf tin and Place on the middle shelf of the oven at around 180/200°. Bake for 20 minutes before covering with silver foil and returning for a further 20 minutes or until a sharp knife returns clean
• Leave the cake to cool (still in the tin) and prepare the Drizzle by heating spoonfuls of sugar with lemon juice in a small pan. Start over a low heat and stirring continuously increase the temperature allowing it to bubble and thicken slightly. Taste the mix and add more sugar accordingly if needed. Add the peel if you wish for it to be candied (optional - can also be presented fresh on top of cake) Once the mixture is a runny but slightly stiffer in texture remove from the heat and pour evenly over the top of the cake

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.