Lemon Drizzle Loaf

Preparation : 20 mins
Baking Time : 60 - 75 minutes at 170C
Size : 9" x 5" loaf tin

INGREDIENTS – POUND CAKE

225gms  unsalted butter (cooler than room temperature)
345gms  sugar
1 tbsp     lemon zest (the zest of 1 lemon)
5 large   eggs (almost room temperature)
80ml     sour cream
8ml       vanilla extract
150gms all purpose flour
65gms   cake flour
1/2 tsp   salt

INGREDIENTS – LEMON DRIZZLE

3 tbsp (45ml) Fresh Lemon Juice 
2 tbsp (30ml) water 
1/3 cups (70gms) sugar

INGREDIENTS – LEMON GLAZE

1 cup   Icing sugar / confectionary sugar
3 tbsp fresh lemon juice (add if necessary depending on consistency)

METHOD – POUND CAKE

1. Preheat over to 170C.
2. Grease 9″x5″ baking tin.
3. Using a stand mixer, cream Butter, sugar and lemon zest for 8 minutes stopping in between to scrape down the sides. Cream until pale and fluffy.
4. Add in eggs one at a time.
5. Add in vanilla essence.
6. Add in sour cream and mix well.
7. Sieve in all purpose flour, cake flour, salt then mix well.
8. Pour into baking tin and bake for 60minutes at 170C.
9. Remove from oven and set aside to cool.
10. For the topping, choose either drizzle or glaze method.
11. Cool completely if you want to top it with lemon glaze (recipe below)
12. Cool for about 15mins if you choose to top it with drizzle.
13. For drizzle, polk holes on top of the cake and brush drizzle over. Then let it cool completely.

Drizzle Method

1. Mix lemon juice, sugar and water until all combined.
2. Drizzle on top of the cake ensuring that your fill all the holes with the lemon drizzle.

Glaze Method

1. Mix icing sugar and lemon juice until all combined and drizzle on top of pound cake when it is cooled.

Advertisement