Tuesday, 17 August 2010

Lemon Drizzle Loaf

This is really easy to do and tastes divine!

6oz Stork, plus extra for greasing (given that Stork is a brand, I suspect that any butter will do);
6oz self-raising flour;
1 tsp baking powder;
6oz caster sugar;
3 medium eggs;
2 tbsp milk;
Finely grated zest of 2 unwaxed lemons.

For the lemon syrup:
Juice of 2 lemons, strained;
4oz caster sugar.

Preheat the oven to 180C/350F/Gas 4 and grease and base-line a 2lb loaf tin.
Sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and beat with a wooden spoon until smooth. Spoon the mixture into the prepared tin and bake in the preheated oven for 1 hour. Turn out onto a wire rack.
For the lemon syrup, gently heat the lemon juice and sugar in a saucepan until the sugar is dissolved. While the cake is still warm, drizzle the syrup over. Slice and serve warm.


Barbara said...

Looks delicious! The Thank You card arrived, and thanks for the lovely photos x

Liz said...

Looks delicious. I might have to make one this weekend :0)

Like the new look blog.

Amy said...

I'd better try this .... I mean, it has lemons and all - I have a sad addiction to lemons!
I'll work out my oz, cups and grams and see how I go :-)

Lizzie said...

Yuuum... I have added a link to this post, to the "How to Do Clever Stuff" section of my blog sidebar. Hope that's ok - let me know if not!
It really sounds great. I will try this soon.
BTW hope you are soon feeling better.

Beverly said...

looks delish! I got that the Stork is butter (unsalted?) but do you know the American translation for caster sugar? Assuming granulated but wanted to make sure :) THANKS!!!!

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