Lemon drizzle loaf with candied lemons

Lemon drizzle loaf with candied lemons

the candied lemons give this classic cake a sour edge 


For the loaf: 

  • 225g unsalted butter, soften13647054_1201843273212189_1409965558_oed
  • 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


  1. Prepare a standard-sized loaf tin with greaseproof paper. Pre-heat the oven to 180°C / fan.
  2. Soften the butter, and cream with the sugar until well incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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