Name: Lemon Drizzle Loaf
Yield: 8
Cuisine: British
Ingredients: 3 Lemons; 200g Self-Raising Flour; 200g Caster Sugar, Plus 100g; 3 Large Eggs; 150ml Natural Yoghurt; 75ml Vegetable Oil

Lemon
Drizzle
Loaf

Lemon Drizzle Loaf

You can’t beat a proper lemon loaf cake. Lemony, light and simple. Let the sugar and lemon icing set into that incredible crunchy topping before you eat it.

British Munchies Cakes

Preheat your oven to 160ºC. Grease a 900g (2lb) loaf tin with oil and line the base with baking paper.

Finely zest the lemons into a large bowl. Add the flour, 200g sugar, eggs, yoghurt and oil along with a big pinch of salt and whisk to a smooth cake batter.

Scrape into the loaf tin and smooth out the top. Bake in the centre of the oven for 35-40 mins until the cake is well risen, deep golden brown and a skewer or a knife inserted into the centre comes out clean.

Drizzle time. While the cake is still warm juice 1 lemon into a bowl. Stir in the remaining caster sugar then spoon over the top of the loaf cake. Leave the icing to set whilst the cake completely cools then grab yourself a cuppa and cut a slice.

Will keep for up to 5 days in a container out of the fridge.