May 14, 2016 by dgarnett2013
Lemon drizzle loaf: The Violet Bakery Cookbook by Claire Ptak
Makes one 25 x 10cm loaf cake, which cuts into about 10 slices
For the sponge:
- 265g unsalted butter, softened, plus more for greasing the tin
- 265g caster sugar
- zest of 3 – 4 good lemons (save the juice for the lemon drizzle and icing)
- 3 eggs
- 265g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 100g milk
For the lemon drizzle:
- 1 tab sugar
- 1 tab water
- 2 tabs fresh lemon juice
For the icing:
- 250g icing sugar
- Juice of 1 lemon
Preheat your oven to 180℃. Butter a 25 x 10cm loaf tin and line the base and sides with parchment paper, extending the paper about 5cm above the top of the tin.
First make the sponge: in the bowl of an electric mixer cream the butter and sugar well but you don’t want as fluffy a mixture as you would for a layer cake. Zest the lemons into the butter mixture and mix thoroughly.
Beat in the eggs one at a time, making sure each one is thoroughly mixed in before adding the next.
In a large bowl, whisk together the flour, baking powder and salt. Mix half of this into the creamed butter mixture, scraping down the sides, until barely combined.
While the mixture is still going, beat in all the milk. Then add the remaining flour and mix until just combined. Scrape the bowl and give it one last mix.
Scoop the mixture into the prepared tin and smooth the top with a palette knife or spatula.
Bake for 50 – 60 mins, until the top of the cake is springy and an inserted skewer comes out clean.
To make the lemon drizzle: combine the sugar, water and lemon juice in a small pan and heat just until the sugar is melted. Do not let this boil or the fresh flavour will be lost.
Use a skewer to poke holes evenly throughout the baked loaf. Pour the lemon drizzle over the loaf and let it soak in while you make the icing.
In a small bowl, whisk together the icing sugar and lemon juice until smooth.
Remove the loaf cake from tin, peel of the paper and turn the loaf upright on a cooling rack or worktop. Drizzle the icing per the loaf and let it drip down the sides. Use a spatular or tart tin base to lift the loaf on to a serving dish.
This keeps well for up to 3 days in an airtight container.
Made for tea with Bay, Smudge, Billy, Sylvie, Pog, Riley, Hope, Charlie and Rose.