Recipes

The Ultimate Boozy Lemon Drizzle Loaf

Ingredients

Method

Place your sugar and butter in a bowl and mix together until fluffy, add the egg and mix together until blended.
Sieve the flour and fold in.
Halve the lemons and squeeze the juice out into a jug. Add this to your mixture bit by bit, until the mixture is nice and moist. (do not put too much in or the mixture will curdle)
Grate the lemon peel into the mixture and gently fold in.
Grease and line your loaf tin, then pour in your mixture
Place in a pre-heated oven at 180 degrees or 160 degrees for a fan oven and cook for around 45 minutes – hour ( use a cake skewer to check if the cake is done- it should come out clean when the cake is fully cooked)
Leave to cool in the tin
To make the syrup put the water, Limoncello and soft brown sugar into a glass bowl and place over a pan of hot water and gradually heat until all the sugar has dissolved.
Leave this to cool
Once the cake is cooler in the tin, poke some holes into the top of the cake with a fork and gradually spoon the cooled syrup onto the top of the cake- waiting for the syrup to sink into the cake before you add more syrup. Do this until the syrup is all absorbed by the cake
Remove the cake from the tin and place on your serving dish or plate
Mix your icing sugar with the warm water until it is thick and runny ( add a little at a time so that you don’t make it too runny)
Pour over the top of your loaf to make a lovely sticky iced top
Finish this off with grating some lemon rind over the top of the icing sugar topping