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…).
For the lemon loaf:
175g caster sugar
Zest of 1 lemon
175g self-raising flour
For the lemon drizzle:
Juice of 1 lemon
45g caster sugar
- Pre-heat the oven to 180C.
- Cream together the butter and sugar.
- Add the beaten eggs and the lemon zest.
- Fold in the flour and once combined, add the milk.
- Fully combine and then pour into a lined loaf tin.
- 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.
- 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.
- Wait for the cake to cool and the remove it from the tin.