Lemon Drizzle Loaf

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Step 1.

Preheat your oven to 180C/160C Fan. Grease a 900g/2lb loaf tin with oil and line the base with baking paper.

Step 2.

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

Step 3.

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

Step 4.

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.

Step 5.

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

Use organic unwaxed lemons for maximum freshness and lemony punch.

3 Lemons
200g Self-Raising Flour
200g Caster Sugar, Plus 100g
3 Large Eggs
150ml Natural Yogurt
75ml Vegetable Oil