flour & eggs

Lemon drizzle slab

If you like the sharp, cheek-tingling tang of lemons you will adore this loaf. The inside is a delicate and fluffy cake with an almost crisp crust, doused in a sharp but sweet drizzle.

Ingredients

• 225g Self raising flour
• 225g golden caster sugar
• 140g butter, softened
• 120g natural yoghurt
• 3 eggs, large
• Zest 2 lemons
• Juice 1/2 lemon
• 1tsp baking powder
• 1/2tsp bicarb

For the drizzle
• 100g caster sugar
• Juice of 3 lemons

Method

1. Grease and Line with baking parchment a 2lb loaf tin/terrine, and preheat the oven to 160C (fan), 175C conventional.

2. Place the ingredients for the cake into large mixing bowl, ensure all are at room temperature, and mix well until you have a light batter. Don’t over mix as the lemon juice could split the fats. Pour into the tin and bake for 30-40 minutes until lightly golden, or until a skewer inserted into the centre comes out clean. Allow to cool slightly before removing from the tin, then pierce the cake with a thin skewer (or piece of spaghetti) on top, several times.

3. To make the drizzle, place the sugar and juice into a pan and place over a medium heat. Allow to simmer until the sugar has dissolved and you have a loose syrup. Pour this in a thin stream all over the surface of your loaf. Finish, if you wish, with a sprinkling of Demerara sugar