Lemon drizzle loaf with candied lemons
the candied lemons give this classic cake a sour edge
For the loaf:
- 225g unsalted butter, softened
- 225g plain flour
- 200g caster sugar
- 3 eggs
- Finely grated zest of 2 lemons
- 1 tsp baking powder
For the drizzle toppings:
- Juice of 1 lemon
- 60g caster sugar
- 2 heaped tbsp icing sugar
For the candied lemons:
- 100ml water
- 50g caster sugar
- 1 lemon, thickly sliced
- Prepare a standard-sized loaf tin with greaseproof paper. Pre-heat the oven to 180°C / fan.
- Soften the butter, and cream with the sugar until well incorporated.
- Sift in the flour slowly, beating in the eggs one at a time as you do so. Stir in the lemon zest and baking powder.
- Pour the mixture into the tin and bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- While the cake is cooling, it’s time to create your drizzle toppings and candied lemons. To make the candied lemons, create a quick syrup in a pan by warming water with caster sugar. Bring to the boil on a medium heat, stirring until the sugar dissolves. Add the lemon slices and simmer on a low heat for 15 minutes. Pop them in the fridge for an hour to cool and harden.
- While the candied lemons are in the fridge, make the drizzle. Simply combine the juice of 1 lemon with caster sugar. Prick the warm loaf with a fork all over, and pour the drizzle over.
- Once the drizzle loaf is entirely cool, remove from the tin. Combine icing sugar with a little water until it has a smooth and shiny consistency. Decorate by drizzling this in lines across the cake, and arrange the candied lemons.