Lemon Drizzle Loaf

Mothers are tough to please. They want you to have friends; they want you to get straight As; they want you to be back home early; they want you to get attached. The list of wants from a mother can trail on for miles, and not all of them are easy to achieve. But one day each year, the spotlight is on them, and we know exactly what they want on that day.

Mother’s Day — also known as the day everybody stresses about to their friends but never really getting round to doing much — calls for some tender loving attention. The one thing every mother would love nothing more, would be to settle down on a Sunday afternoon with her kids, and dig into a buttery cake with a comforting cup of tea. And no, you’re not allowed to takeaway the cake from P.S Cafe.

Thankfully, we’ve got you settled. We’ve collaborated with the friends from Poached Mag, and have produced this video recipe for a gorgeous Lemon Drizzle Loaf, guaranteed to bring a smile on your mother’s face. Everything down to the candied lemon and the sugar glaze is done from scratch, just like it should be for your mum, and this foolproof video recipe will ensure that you can’t go wrong with it.

Forget scrambling to book a sub-par restaurant’s set menu, and put some love into this year’s Mother’s Day.

With love,The Meatmen X Poached Mag

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy

Ingredients

  1. 14 x 6 x 20 cm cake tin

  2. 117g butter

  3. 186g castor sugar

  4. rind of 1 lemon, finely grated

  5. 1 lemon, sliced

  6. Juice from 2 lemons

  7. 2 eggs

  8. 167g self raising flour

  9. 2/3 tsp of baking powder

  10. pinch of salt

  11. 120 ml buttermilk/milk

  12. 1 tbsp lemon juice

  13. 14 x 6 x 20 cm cake tin

  14. 117g butter

  15. 186g castor sugar

  16. rind of 1 lemon, finely grated

  17. 1 lemon, sliced

  18. Juice from 2 lemons

  19. 2 eggs

  20. 167g self raising flour

  21. 2/3 tsp of baking powder

  22. pinch of salt

  23. 120 ml buttermilk/milk

  24. 1 tbsp lemon juice

Instructions

  1. Candied Lemon:

  2. Cut 1 lemon into thin slices

  3. Cook in boiling water until they soften

  4. Dip in ice bath

  5. Cook lemon slices in water and sugar mix

  6. Cook on gentle heat for an hour

  7. Remove from heat and let the lemon slices cool down

  8. Cake:

  9. Finely grate rind from 1 lemon

  10. Juice 2 lemons

  11. To a mixer add 117g butter, 186g castor sugar and lemon rind

  12. Mix it up

  13. Add in 2 eggs one at a time

  14. In a bowl, sift 167g self raising flour, add 2/3 tsp of baking powder and pinch of salt

  15. Add flour to butter 1/3 at a time

  16. Add 120ml milk and 1 tbsp lemon juice

  17. Mix well

  18. Grease a baking tin and line with parchment paper

  19. Pour in mixture and give it a knock

  20. Put tin into a 170 degrees C oven

  21. Bake for 25 to 30 mins

  22. Remove loaf and prick with a fork

  23. Mix rest of the lemon juice with 160g sugar

  24. Drizzle over the loaf

  25. Layer candied lemon on the loaf

  26. Candied Lemon:

  27. Cut 1 lemon into thin slices

  28. Cook in boiling water until they soften

  29. Dip in ice bath

  30. Cook lemon slices in water and sugar mix

  31. Cook on gentle heat for an hour

  32. Remove from heat and let the lemon slices cool down

  33. Cake:

  34. Finely grate rind from 1 lemon

  35. Juice 2 lemons

  36. To a mixer add 117g butter, 186g castor sugar and lemon rind

  37. Mix it up

  38. Add in 2 eggs one at a time

  39. In a bowl, sift 167g self raising flour, add 2/3 tsp of baking powder and pinch of salt

  40. Add flour to butter 1/3 at a time

  41. Add 120ml milk and 1 tbsp lemon juice

  42. Mix well

  43. Grease a baking tin and line with parchment paper

  44. Pour in mixture and give it a knock

  45. Put tin into a 170 degrees C oven

  46. Bake for 25 to 30 mins

  47. Remove loaf and prick with a fork

  48. Mix rest of the lemon juice with 160g sugar

  49. Drizzle over the loaf

  50. Layer candied lemon on the loaf