Wednesday, 4 November 2015

Lemon Drizzle Cake

Hi all! 

Just a quick post for a birthday recipe. So for James' actual birthday I made him one of his favourite cakes in the whole world! 
However, I did make it into a loaf because hey why not? Be creative, be different, don't go with the flow... or something along those lines!


  • 200g salted butter
  • 200g caster sugar
  • zest of 3 lemons (unwaxed)
  • 3 large eggs
  • 225g self- raising flour
  • 50g full fat natural yoghurt (makes all the difference I promise!)
  • 2tbsp good quality lemon curd (luckily I had some that I had made a week or two previously, see mason jar fillers post for the recipe)

For the decoration:

  • juice of 1 1/2 lemons
  • icing sugar

1. Heat oven to 170c
2. Grease and line 2lb loaf tin
3. Place butter sugar and lemon zest in a bowl and whisk until light and fluffy.
4. Add one egg at a time and then fold in the flour, spoonfuls at a time.
5. Finally fold in the yoghurt and lemon curd.
6. Place the mixture in the tin and cook in the oven for around 40-45 minutes. Once cooked check by placing and removing a skewer into the middle, if it comes out clean then it is cooked, if not then place back in the oven for 2-3 minute bursts until completely cooked.
7. When cooked, cool in the tin for around 5 minutes, then cool on a cooling rack until completely cool. 
8. To decorate mix the lemon juice with small spoonfuls of icing sugar until your desired consistency. Then once there pipe or drizzle icing onto the top and let it run down the sides of the loaf to create the drizzle loaf effect.

Well, this was a huge success for my brothers actual birthday as it's his favourite! Let me know if you try this one out at all! 

Thanks for reading,
Caitlin xxx

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