Lemon Drizzle Loaf with a Crisp Sugar Top
Lalkila Kitchen · Lalkila · Vegetarian · Eggs · Desserts · Western influenced
A warm loaf absorbs a lemon-and-sugar drizzle, leaving a lightly crisp surface.
Ingredients
- 225g softened unsalted butter
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 lemon, finely grated zest
- 1½ lemons, juice only
- 85g caster sugar, for drizzle
Method
- Heat oven to 180°C/160°C fan. Line a 2lb loaf tin, approximately 14 × 24cm.
- Beat butter and 225g sugar until pale. Beat in eggs one at a time; fold in sifted flour and zest.
- Spoon into tin. Bake for 45–50 minutes, checking that a skewer through the centre emerges clean.
- Mix lemon juice with remaining sugar. Prick the warm cake and pour over drizzle. Cool completely in the tin before lifting out.
Cooking notes
Use self-raising flour; plain flour is not an equal substitute here.
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Source and adaptation
Adapted from Tana Ramsay, Good Food. Original recipe.
Method condensed in fresh wording; ingredient amounts retained.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.