Lemon drizzle loaf of some sort can be found in any museum cafe in UK. It could be a loaf, a muffin or some other other concoction. I love a lemon drizzle loaf when it’s moist, fresh and with plenty of icing. Here’s my version. Sometimes I use wholewheat flour which I find gives the loaf a little more texture and sometimes regular self raising flour. For the icing I tend to use royal icing. I love a slice of this with a hot cup of Earl Grey tea.
Have a look at my Chocolate and Coffee Cake for another excellent afternoon treat
Ingredients:
- 200g (wholewheat) self raising flour
- 200g salted softened butter
- grated zest of 2 unwaxed lemons
- 200g caster sugar
- 4 medium eggs, lightly beaten
- juice of 1.5 lemons
- 1 medium egg white
- 1 tbsp lemon juice
- 250g icing sugar
Method:
Preheat oven at 180C fan. Line your loaf tin with baking parchment.
Sift the flour and aside. using either an electric whisk or a stand mixer like Kenwood, beat the softened butter, caster sugar and lemon zest until light and fluffy.
Now beat in about one fifth of the lightly beaten eggs, then reduce the speed and add 2 heaped spoonfuls of flour, repeat this until there is no more egg ad the fold in the rest of the flour.
Transfer the batter into your prepared loaf tin, ( I tend to line it with baking parchment).
Bake for 10 mins before reducing the heat to 165C fan for about 30mins. Once baked leave to cool on a wire rack. Once completely cold you can add your icing for choice.
Add egg white and lemon juice to a bowl. Sift in half the icing sugar and work this into a paste with a spatula. Now gradually mix in the remaining icing sugar using either the same firm spatula or a wooden spoon until the mixture is soft and forms soft peaks.
Once the loaf is completely cold, turn the loaf around and peel off the baking parchment. evenly spread out the lemon juice, once it’s all soaked up, follow with the icing, spread it evenly and let it gently run down the sides of loaf. Leave to set for about half an hour. Enjoy.
Lemon Drizzle Loaf
Ingredients
- 200 g Wholemeal Self Raising Flour
- 200 g Salted Butter softened
- 200 g Caster Sugar
- 2 (Zest of) Lemons
- 4 Medium Eggs
- 1½ (Juice of) Lemons
Royal Icing
- 1 Egg White
- 1 tbsp Lemon Juice
- 250 g Icing Sugar
Instructions
- Preheat oven at 180C fan
- Line a loaf tin with greaseproof paper
- Sift flour and set aside
- In a separate bowl lightly beat the eggs
- In your mixing bowl add softened butter, sugar and lemon zest and mix until pale and fluffy
- Turn down the speed and add about a fifth of the beaten eggs, combine well, then follow with 2 tablespoon full of flour and repeat until until all the egg is used. That should leave some flour left which you'l gently fold into the batter.
- Transfer the batter into your lined loaf tin
- Bake for 10 mins before turning down the heat to 165C
- Bake for about 30 mins more until a skewer comes out clean
- Once done, leave to cool completely on a wire rack before adding the royal icing
Royal Icing
- With egg white and lemon juice in a bowl sift in about half the icing sugar making a paste with a spatula
- Now sift in the remaining icing sugar and mix until you get soft peaks
- Once completely cool, turn over the loaf and peel away the greaseproof paper.
- Carefully drizzle the loaf with the lemon juice, making sure to soak the whole loaf
- Follow with the icing, letting it gently run down the sides.
- Leave to set for about 30 mins if you wish