Lemon loaf in a leisurely hour

Even though we are in the run-up to Christmas I weirdly found myself with spare hour – and what better way to spend the time then to try out a new lunch-box recipe? So I thought I’d go for a lemon loaf as it does at least count as one of your five a day (yeah right) well maybe not – but surely lemons are better for you than chocolate which means at least it’s healthier than chocolate cake.


It’s a synch to make (adapted from a Nigella recipe) and once the cake was in the oven I had 45 minutes (well 44 – as had to make the drizzle) to sit down and do a bit of work (yes I may have thought I had an hour spare – but I spoke to soon as the emails soon came flooding in…).


FullSizeRenderFor the lemon loaf:

125g butter
175g caster sugar
2 eggs
Zest of 1 lemon
175g self-raising flour
4tbsp milk

For the lemon drizzle:

Juice of 1 lemon
45g caster sugar


  1. Pre-heat the oven to 180C.
  2. Cream together the butter and sugar.
  3. Add the beaten eggs and the lemon zest.
  4. Fold in the flour and once combined, add the milk.
  5. Fully combine and then pour into a lined loaf tin.
  6. Pop in the oven for 45 minutes – and while it’s cooking make the drizzle by stirring together the lemon juice and the caster sugar.
  7. Once ready – take the loaf out of the oven – prick all over the top with a toothpick, and then drizzle the drizzle all over the top.
  8. Wait for the cake to cool and the remove it from the tin.



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