Sunday, 16 March 2014

Lemon Drizzle Loaf

So to start off my blogging adventures, I thought I'd begin by sharing one of my all time favourite recipes and the best bit ... its super simple!
This recipe was given to me by a family friend and you are going to love it because it’s quick and simple but never fails to impress!! Its zesty with a tangy moist crumb, that will leave your palate wanting more.

First ensure you have all your ingredients set out on your work surface. Then preheat your oven to 180c (350f) or 160c Fan.

Now line your tin with grease proof paper, you can use;

* one 2lb loaf tin
* two 1lb loaf tins

My top tip for lining a tin is to ensure the grease proof paper hangs over the edges, this means when you go to take the cake out of the tin you can pull on these two tabs to help the cake come out of the tin!!

Or you can even use these mini loaf cases – these were a great find at the Cake and Bake Show 2013, they are super cute and make this simple recipe even better with individual portions that you can dress up with ribbon - great as gifts.

Click here for Lakelands Mini Loaf Moulds

Then grate the rind of two lemons into a large mixing bowl. Ensure not to grate any of the white pith into your bowl as this will make your loaf bitter. The pith is a spongy white tissue lining the rind of many citrus fruits including lemons. The lemon should still look yellow once you have finished grating the rind however, if it is white you have gone too far – this will leave a harsh bitter taste in your mouth with every bite! We do not want that.
Squeeze the juice of two lemons with a lemon squeezer and put in a saucepan and set aside for later, this will be used for the lemon syrup.
As I said this is a super easy recipe, it uses the all in one method.  So add the butter, caster sugar, flour, milk and eggs to the rind in the mixing bowl. And BEAT! You can use a freestanding electric mixer with a paddle attachment, I recently invested in a Kenwood KMix and I am totally in love with it but if you don’t have one then a handheld electric whisk is fine. Beat for about 30 seconds until smooth and creamy but DO NOT OVER BEAT! 
Like I said super easy! Now spoon into the tin(s) of your choice and smooth over with a spatula or back of a spoon. I would definitely recommend a flexible spatula, one came with my KMix but you can buy them from Lakeland and several other shops. These are great for scraping out your bowl it really reduces the waste but this maybe a down side if you love licking the bowl!! 
And Bake!
* For one 2lb loaf tin bake for 45 minutes.
 * For two 1lb loaf tins bake for 20-25 minutes.
* For mini loaf cases bake for 30 minutes.

Whilst the cake is baking go back to your lemon juice we set aside at the beginning and add the icing sugar to the pan and warm over a low heat. Make sure you keep stirring all the time until the sugar is dissolved and looks clear. You can add more lemon juice or icing sugar to your taste! Once it is how you like it take it off the heat to cool.
When the loaf is ready to take out of the oven, place on a cooling rack and prick all over with a fork and pour the syrup all over the top.

Notes:  This is a very moist recipe therefore you do need to leave it a little while, especially if you are doing a 2lb loaf as it will just crumble when cutting. But if you can’t wait my ideal solution is the mini loaves. 
And there you have it. An 'easy peasy lemon squeezy' drizzle loaf!
What's your all time favourite recipe?

Mel xoxo

1 comment :

  1. I love the printable recipe card! Can't wait to see more posts from you xx