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.

Avocado, tahini and tarragon ice cream

I want to discuss the gastronomical repercussions on the UK’s democratic decision to leave the EU. However, for the most part, I promise this blog will remain lighthearted.

Due to Britain’s dependence on importations for the food industry, our weekly shop will be significantly affected by Brexit. Only 15% of fresh fruit and 55% of fresh vegetables in the UK is grown here. For the rest, we majorly depend on trade from the EU. Currently, we depend on intra-EU imports to have access to foods our environment cannot grow. We also do not have the farming space readily available. So for example, although apples are obviously able to be grown in Britain, a staggering 76% of the apples consumed in the UK are from overseas. Over 60% of the UK’s apple orchards have been destroyed in the last 30 years meaning that Britain is dependent on imports. Our agriculture also depends on EU migrant employees for farm labour. It may seem one of the lesser ethically-important consequences, considering that the government cannot currently guarantee that EU migrants will be able to stay in their UK homes, but with a diminished workforce, our culinary creations could suffer. Without access to the single market, the import tax on our everyday basics will be increased.

I’m suffering Brexit-blues, so I’m going to provide you with some exciting international dishes which celebrate trade with international countries.

Avocado, tahini and tarragon ice cream serves 2; vegan 

avocado is naturally rich and creamy, so it produces a luxurious base for ice cream. It serves as an excellent (and healthier) dairy-free alternative to cream. No need for an ice cream churner for this vegan sweet treat. 


  • 2 avocados, fuerte variety
  • 50g dark muscovado sugar
  • Juice of 1 lemon
  • 1 tsp tahini
  • 1 and a half tsp dried tarragon


  1. Halve the fuerte avocados and remove the stones. Scoop out the fresh, chop a little, and add to the food processor.
  2. Next squeeze the juice of 1 lemon into the food processor. Be sure to remove any pips!
  3. Add the tahini, tarragon and sugar. Blend until you have an olive-green, smooth and consistent paste.
  4. Transfer into a air-tight container and put in the fridge for at least 4 hours.
  5. Scoop up and serve immediately.