Lemon Drizzle Recipe

Here's how to make the perfect lemon drizzle loaf.

Preparation time: 20 mins

Baking time: 35 mins

Serves: 12

A fresh and zingy favourite. Using good quality lemons will really make a difference to the flavour of this delicious cake.

Ingredients:
120g butter, softened
140g caster sugar
grated zest of one lemon
2 large Ella Valentine eggs, room temperature
180g self raising flour
125ml milk

Preheat the oven to 180 degrees. Lightly grease and flour a 23cm by 13cm loaf cake tin.
Sift the flour and set aside.
Cream the butter and sugar until light and fluffy. Add the lemon zest then the eggs one at a time, beating well between each addition.
Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
Pour the mixture into the prepared cake tin and bake for 35 mins or until a cocktail stick inserted into the centre comes out clean. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.

Lemon drizzle

Juice and zest of 2 lemons
80g icing sugar sifted

Stir together the sugar and lemon juice until smooth. Spoon the mixture over the top of the cake. Garnish with the lemon zest.

Recipe written for Ella Valentine Baking Eggs.