Saturday, 20 July 2013

Lemon and Sultana Drizzle Loaf

I'm not a lemon-y person, I don't know why, I'm just not too keen...until I made this. Lemon Drizzle with sultanas has made me love a bit'a citrus! This recipe is soo simple and the loaf itself is delicious for a mid morning snack of with a cup of tea in the afternoon. Jump on the lemon drizzle bandwagon - it's always a nice surprise to like something that you're fairly adamant you won't!

[Adapted from BBC Good Food...only a teeny tiny bit]

All you need for the loaf is:
225g butter, unsalted
225g caster sugar
225 self raising flour
4 eggs
Zest of 1 lemon, grated finely
150g sultanas

All you need for the drizzle is:
The juice of 2 lemons
100g caster sugar

First things first, preheat the oven to 160 (fan assisted) and line your loaf tin with baking parchment/greaseproof paper

Cream together the butter and sugar.

Beat in the eggs one at a time and mix well so they are combined with the sugar and butter.

Add your flour.

Grate in the zest of your lemon.

Throw in those sultanas and mix everything  really well.

Pop the mix into your lined loaf tin and bake in the oven for 45 minutes. I always do 'the wobble test' and pop a little baking skewer (or any thin metal skewer) in to see if it's cooked right through. Yes...that's right, the wobble test - shakey shake the tin and if the middle wobbles, chances are - it's not quite done.

Allow the cake to cool a little. While the cooling occurs, mix together your drizzle ingredients in a bowl.

You need to use a fork to prick the top of the loaf and pour the drizzle over the top.

Leave it in the tin until it's cooled down completely and a nice shiny drizzle has set over the top.

Slice it and get ready for a citrus sensation.

It'll probably need to be eaten in a couple of days or it will lose it's moist-ness (why is this word so horrible?!)

Unfortunately the fruit did sink to the bottom - to avoid this, Delia Smith recommends coating your fruit in a tablespoon of flour. Supposedly this avoids the problem but it doesn't bother me too much where the fruit is as the cake was beeautiful!

N xo

1 comment:

  1. As this sounded so good I made 2 loaf cakes in separate bowls. Used shop bought liners and put 2 in each as my hideous cooker burns the bottom of most cakes. Took them out 45 mins later - raw in the middle, golden brown on top and swimming in liquid butter on the outside! Put foil on them and put them back. After a total of 1 hr 15 mins they were cooked. Put the juice sugar topping on then took them out of the liners - burnt on the bottom - of course. So, after pouring off the liquid and cutting the burnt bits off I tasted the cake. Wow! Despite all my disasters this cake was yummy - moist, sweet, tasty. The second one never made it to the freezer! I will definitely be making this again - perhaps less butter? But, as I said, my cooker hates me - this cake was gorgeous!