Lemon Drizzle Loaf Cake

Lemon Drizzle Loaf Cake

 

This bright lemon loaf recipe has the most beautiful flavour, enjoy it for breakfast or as a sweet treat, whatever floats your boat, I won't judge.

The beauty of this cake is that it's an all in one method. It's quick and simple to make but would rival it's kind that you can pick up from your favourite coffee shop.

So the next time you're looking for a lemon cake that delivers on flavor with very little effort. Give this recipe a try, it is truly delicious. 

Ingredients

3 Eggs
1 Cup Greek Yoghurt  
3/4 Cup caster Sugar
2 Tablespoons Lemon Zest
2 Tablespoons Lemon Extract
1/2 Cup Oil
11/2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Icing Sugar 

Drizzle

2 Tablespoon caster sugar

Juice of 2 large lemons

Glaze

1/2 Powdered Sugar
2 Tablespoons Lemon 

Instructions

Crack the eggs into a large mixing bowl.

Add the yoghurt and sugar and whisk to combine.

Zest the lemon and add to the mixing bowl with the extract and oil, mix until combined.

Sieve the flour, baking powder and salt into the wet ingredients.
Use a wooden spoon to fold the batter together until just combined.

Pour the batter into a 9x5 loaf tin and bake at 180C for 50-55 minutes until a skewer comes out clean. 

Make the drizzle by combining the sugar and lemon juice in a small sauce pan, bring to the boil and reduce for 2 minutes.  

Pierce the cake with a skewer or tooth pick once cooked and pour over the drizzle while the cake and the drizzle are still hot. Leave to cool before making the glaze.
To make the glaze mix together the icing sugar and lemon juice until smooth.

Pour over the loaf and leave to set for an hour before serving.

 

Notes:

You can use natural yoghurt, sour cream, or buttermilk in place of Greek yoghurt.
The loaf will stay fresh at room temperature in an airtight container for up to 3 days.

For a thicker glaze only add 1/2 of the lemon juice