Lemon Drizzle Loaf Cake
Diet: Gluten and Wheat Free
A good old lemon cake is a firm favourite in our household and this particular recipe has been tweaked to perfection! Simple to make and utterly delicious, the crunchy lemon topping is a must in our house. Whatever the occasion, the lemon loaf cake is the cake of choice – be it a birthday, a picnic, a coffee morning or afternoon tea.
- 125g gluten and wheat free self-raising flour - sieved
- 100g unsalted butter - softened
- 125g caster sugar
- 2 large eggs
- 3 tablespoons lemon juice
- Finely grated zest of 2 lemons
- 85g granulated sugar (for the drizzle topping)
- Finely grated zest of one lemon (for the drizzle topping)
- Juice of 2 lemons (for the drizzle topping)
Preheat oven to 190°C, 170 °C fan, 375F, Gas mark 5.
Grease and line a 1lb loaf tin 8cm x 21 cm.
In a larger bowl, cream the sugar and butter, and beat in eggs. Carefully fold in the sieved flour with a large metal spoon, then the rind and lemon juice. Pour mixture into the greased and lined loaf tin and bake in the center of the preheated oven for 40-45 minutes. The cake is cooked when a skewer/knife inserted into the middle of the cake comes out clean.
While the cake is cooking, mix the juice of 2 lemons with 85g granulated sugar and the grated zest of 1 lemon. When the cake is cooked, remove from the oven and loaf tin and place onto a wire rack to cool. Poke the cake over the top with a skewer. When cold, place the loaf and rack over a larger baking tray and pour the juice over the cake. The tray beneath will catch any juice that has run off and escaped and can again be poured over the cake. You will end up with a lovely crunchy drizzle coating on top.
This stores well in an airtight container for a few days.