Lemon Drizzle Loaf
Recipe by Nicole Thom-Arens
Serves 10 to 12
A lemon drizzle cake is a classic British dessert that I’ve seen baked on The Great British Baking Show for years. This version cuts back on the sugar in the sponge since it is drenched in a sugar and lemon glaze after baking. This cake is delicious year-round—bake it in the winter when citrus is in season or bake it in the summer for a refreshing slice. I store leftovers in the fridge, but you could also freeze it.
Ingredients:1/2 cup unsalted butter, room temperature3/4 cup granulated sugar2 lemons, zested1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)2 eggs1/4 cup plain yogurt, any fat content2 tablespoons buttermilk1/2 cup whole wheat flour1 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda
Drizzle:2 lemons, juiced1/3 cup + 1 tablespoon granulated sugar
Instructions:1. Spray a loaf pan with cooking spray and set aside. 2. Preheat the oven to 350 degrees. 3. Add the granulated sugar to a large mixing bowl. Zest the lemons over the bowl. Massage the zest into the sugar then mix in the salt. 4. Using a hand mixer, cream together the sugar mixture and the butter until light and fluffy. 5. Mix in the eggs one at time blending well between the eggs. Add the yogurt and buttermilk and mix to combine. 6. Add the baking powder and baking soda. Mix to combine.7. Add the flours and mix until combined. Scraped down the sides and bottom of the bowl to ensure everything is well combined. 8. Transfer the batter to the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles.9. Bake the cake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. 10. Once the cake is baked, keep it in the pan and set it on a cooling rack. 11. To prepare the drizzle, stir together 1/3 cup plus 1 tablespoon granulated sugar with the juice of two lemons until the sugar has dissolved. 12. Poke holes across the top of the hot cake with a skewer or chopstick and evenly pour over the glaze. Allow the cake to cool completely in the pan before serving.
Ingredients:1/2 cup unsalted butter, room temperature3/4 cup granulated sugar2 lemons, zested1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)2 eggs1/4 cup plain yogurt, any fat content2 tablespoons buttermilk1/2 cup whole wheat flour1 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda
Drizzle:2 lemons, juiced1/3 cup + 1 tablespoon granulated sugar
Instructions:1. Spray a loaf pan with cooking spray and set aside. 2. Preheat the oven to 350 degrees. 3. Add the granulated sugar to a large mixing bowl. Zest the lemons over the bowl. Massage the zest into the sugar then mix in the salt. 4. Using a hand mixer, cream together the sugar mixture and the butter until light and fluffy. 5. Mix in the eggs one at time blending well between the eggs. Add the yogurt and buttermilk and mix to combine. 6. Add the baking powder and baking soda. Mix to combine.7. Add the flours and mix until combined. Scraped down the sides and bottom of the bowl to ensure everything is well combined. 8. Transfer the batter to the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles.9. Bake the cake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. 10. Once the cake is baked, keep it in the pan and set it on a cooling rack. 11. To prepare the drizzle, stir together 1/3 cup plus 1 tablespoon granulated sugar with the juice of two lemons until the sugar has dissolved. 12. Poke holes across the top of the hot cake with a skewer or chopstick and evenly pour over the glaze. Allow the cake to cool completely in the pan before serving.