Lemon Drizzle Loaf Cake Recipe | Bakealong | Cupcake Jemma

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a quick powdered sugar.

Preheat the oven to 170 degrees C.

Cream together 225 grams of soft unsalted butter and 225 grams of caster sugar in a freestanding mixer on medium speed for about 5 minutes.

Prepare a regular loaf tin by greasing it with spray grease and lining it with greaseproof paper, ensuring the paper comes up the sides for easy removal later.

Wash the lemons thoroughly and zest them using a fine grater.

Add 4 large eggs to the creamed butter and sugar mixture one by one, beating well after each addition.

Add the lemon zest to the mixture just before the last egg is added, then scrape down the sides of the bowl to ensure everything is well mixed.

Sift in 225 grams of self-raising flour and fold it gently into the mixture to maintain airiness, using a spatula or metal spoon.

Pour the batter into the prepared loaf tin, filling it 2/3 to 3/4 full, and level it off with a palette knife.

Bake in the preheated oven for about 55 minutes, checking at 45 and 50 minutes for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens