Lemon Syrup Loaf Recipe

Lemon Syrup Loaf or Lemon Drizzle Cake. Either way this is a lovely lemony treat to share. It freezes well too so you can always have something for afternoon tea or for dessert served with some cream or yoghurt.

Making this recipe was a successful trial for me on two fronts. I had bought a beautiful loaf tin with a wildflower design on it but I wasn’t sure how it would turn out. I used a ‘cake release’ product that you spread inside the loaf tin with a pastry brush and the loaf simply dropped out of the tin leaving a very crisp and clear wildflower pattern on top.

And I discovered that ‘Yes you can use frozen lemons’ (just put them whole in a bag in the freezer when you have loads on your lemon tree) – you can grate the rind while they are still frozen and then quickly zap them in the microwave to juice them.

2 eggs
100g butter
2 Tbsp grated lemon rind (2 medium lemons)
1 cup caster sugar
1 3/4 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

Syrup
1/4 cup lemon juice
1/4 cup caster sugar

Using either a food processor or electric mixer, beat eggs and melted butter together.

Add the lemon rind and caster sugar and beat until creamy.

Mix in the flour, baking powder, salt and milk. Process until combined.

Pour the mixture into the prepared loaf tin and bake for 45-55 minutes at 180C until golden and cooked through.

Mix together the syrup ingredients and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.

I took the loaf out and then poured the syrup over the wildflower design but I think next time I will leave it in the tin and have the lemon syrup soak into what will be the bottom of the loaf. You can stick a skewer into the loaf a few times to let the syrup soak in better.