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Cakes
Lemon drizzle loaf
Preparation time: 50 minutes
Serves 16
For the cake
225 g butter | softened
225 g caster sugar
4 medium eggs
2 lemons, untreated | zest only | grated
225 g plain white flour
2 tsp. baking powder
For glazing
2 lemons | just the juice
90 g caster sugar
For the baking dish
1 tsp. butter
Accessories
Glass baking dish, 25 cm long
Baking paper
Glass tray
Wooden skewer
42
Preparation
Grease the baking dish and line with
baking paper.
Start the Automatic programme or pre-
heat the oven according to cooking
stage 1.
Beat the butter and caster sugar until
creamy. Gradually beat in the eggs.
Sift together the flour and baking
powder and fold into the egg mixture
together with the lemon zest.
Pour the mixture into the baking dish
and level with a spoon.
Automatic programme:
Place the baking dish on the glass tray
in the oven. Bake.
Manual:
Place the baking dish on the glass tray
in the oven. Bake using the settings
indicated for cooking stages 2 and 3.
While the cake is baking, mix the lemon
juice and caster sugar together to form
a thick glaze.
Prick the cake several times with a
wooden skewer while still warm and
brush with the lemon drizzle topping.
Leave to cool in the glass dish.
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