When life gives you lemons, make Lemon Drizzle Loaf

Monday 16 January 2017 is officially known as Blue Monday. Apparently it is the saddest day of the year. Well, as much as Blue Monday tried to shit all over my day, I was prepared for it. I had baked the easiest, yummiest Lemon Drizzle Loaf ever. When I finally had a slice at 12:40pm, it certainly turned my day around.

I feel I can confidently say that my Monday morning was blue. The bus was late, it was raining, I stood waiting at traffic lights getting wet for what felt like 2 years, a meeting I arranged was cancelled (now I have to rescheduled) and another meeting over-ran into lunch. However, I had spent a small fraction of my time on Sunday preparing for Blue Monday. I had baked a treat to cheer not only myself up, but the rest of the office too.

This recipe is easy to make and tastes delicious, just follow this recipe.

Ingredients for the loaf:

  • 3 large eggs
  • 170g self-raising flour
  • 170g caster sugar
  • 170g unsalted butter
  • Zest of 2 lemons

Ingredients for the drizzle:

  • Juice of 2 lemons (the ones you zested)
  • 110g powdered sugar

To make your Lemon Drizzle Loaf:

  1. Pre-heat your oven to gas mark 4, and grease a bread tin.
  2. Cream together your loaf ingredients until you are left with a nice smooth cake batter.
  3. Pour the batter into the greased tin and bake for 30-35 minutes. After 30 minutes insert a skewer into the middle of your loaf. If it comes out clean, its ready, if not, pop it back in the oven for 5 minutes. Repeat this until the skewer comes out clean. I found that my loaf actually took about 50 minutes; it was crispy in one corner, but perfectly cooked all the way through. Better a little burnt corner, than eating a runny batter.
  4. Whilst you are letting the loaf bake, mix together your icing sugar and lemon juice until it is smooth. Add the lemon juice little by little, I found that I had too much lemon juice, so I added a bit of juice at a time until I got a consistency that was runny, but not wet.
  5. Once your loaf is baked, use the skewer to poke holes all over the cake, all the way to the bottom. Leave the loaf in the pan and pour your glaze over the loaf. I poured the glaze directly over the holes to make sure it went into the sponge mixture, then I poured it over the whole loaf.
  6. Leave the loaf to cool. The website I got the recipe from said that you can eat it whilst it’s hot. Personally I would wait for the glaze to harden, and I waited until it had completely cooled before I took it out the tin.
  7. To get the loaf out the pan, I ran a knife around the outside of the loaf, the loaf had come away from the tin whilst baking, but the glaze had filled that gap and stuck to the tin. I gently turned the tin upside down and onto the kitchen towel I had placed over my hand. This helped the loaf to come out and not damage the top of the glaze.

This Lemon Drizzle Loaf was absolutely perfect (if I do say so myself). The sweet lemon glaze around the outside was delicious, and the texture on the inside, where the drizzle had run through, was lovely and moist. I got this recipe from http://www.thelondoner.me/2013/06/lemon-drizzle-cake-sorry-starbucks.html after I saw this absolutely gorgeous loaf on Pinterest.  It was so simple to make, and I think I will have to make it again soon!

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I hope your Blue Monday wasn’t too blue, mine definitely wasn’t after this Lemon Drizzle Loaf, it certainly brightened up my day.

Toodle Pip x

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