Lemon Drizzle Loaf Cake
Serves : 12 slices
Luscious, tender and moist, this lemon drizzle loaf cake is quick and simple to make. Light and refreshing it's sure to become a favourite.
Ingredients
For the cake
- 3 Lemons Juiced and Zested
- 100 g Unsalted Butter Melted
- 5 Eggs Medium
- 120 ml Double Cream or Heavy Cream
- 300 g Caster Sugar or Superfine Sugar
- 25 ml Dark Rum Optional
- 250 g Plain Flour or All-Purpose Flour
- ½ tsp Baking Powder
For the Syrup, Glaze and Icing
- 75 g Caster Sugar or Superfine Sugar
- 2 tbsp Apricot Jam Warmed
- 100 g Icing Sugar or Powdered Sugar
Instructions
To make the cake
- Preheat oven to 180C/ 350F and line a 1lb loaf tin with baking parchment.
- Melt the butter in the microwave in 30 second blasts or in a small saucepan over a low heat.Allow to cool slightly.
- in a large mixing bowl, add the melted butter, eggs, caster sugar, double cream, rum and lemon zest, and using a handheld mixer whisk everything together until well combined. You are looking for a thick and frothy mixture.
- Sieve together the plain flour, baking powder and fine sea salt, then gently fold into the butter and egg mixture, until you get a silky smooth cake batter..
- Spoon the cake batter into the lined loaf tin and level off with an angled spatula or the back of a spoon. Place the filled loaf tin on a baking tray.
- Bake the cake for 50 minutes to 1 hour until golden on top. Test the cake with a skewer, if it comes out clean the cake is ready; if not bake for a further 5 minutes and test again.
- When the cake is baked, remove from the oven and using the baking parchment lift the loaf cake out of the pan straight away. Place on a wire rack to cool.
To make the syrup
- While the cake is cooling, add half of the lemon juice from the zested lemons into a small bowl. Add in the caster sugar and mix together until the sugar dissolves, If needed add a drop more lemon juice to help dissolve the sugar.
- Prick the top of the cake all over with a skewer or sharp knife, and spoon over the syrup. Allow the syrup to soak into the cake.
- Warm the apricot jam, in the microwave or a small saucepan over a low heat, until runny. Do not overheat the jam as it will burn.
- Using a silicone pastry brush, coat all the sides and top of the soaked cake with the warm jam and leave the cake to fully cool.
To make the icing
- When the cake has cooled, add the icing sugar into a small bowl. Add the remaining lemon juice and mix together to form a thick but runny, shiny white icing.
- If the icing is too runny add a tablespoon of icing sugar to thicken up. If it is too thick, add a tiny drop of cool water to loosen. it up.
- Place the cake on a wire rack and pour the icing over the top. The rack will allow any excess icing to drip through. Allow the icing to set.
- Slice the loaf cake to serve, and enjoy!
Nutrition
Calories: 371kcalCarbohydrates: 61gProtein: 5gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 34mgPotassium: 115mgFiber: 1gSugar: 42gVitamin A: 467IUVitamin C: 15mgCalcium: 37mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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