NZ Woman's Weekly

Lemon drizzle loaf

Lemon drizzle loaf
  • Meal Type

    Cake

Keep one loaf for the family and save one for a neighbour or as a thank-you gift.

Makes 2 loaves

  • ½ cup cream
  • 1 tbsp lemon juice
  • 2 tbsp lemon zest
  • 280g butter, softened
  • 400g sugar
  • 5 eggs
  • 360g plain flour
  • 2 tsp baking powder
  • 2 cups icing sugar
  • 1 small egg, white only
  • 1-2 tbsp lemon juice

1 Preheat oven to 175°C. Line 2 loaf tins with baking paper.

2 In a small bowl, combine the cream, lemon juice and zest and let it stand for 10 minutes. Using an electric beater, cream the butter and sugar for 4-5 minutes until fluffy and pale, then add eggs one at a time, beating well. Stir in sifted flour, baking powder and the lemon cream mixture.

3 Spoon into prepared loaf tins and bake 25-30 minutes, or until a skewer comes out clean. Cool completely before icing.

For drizzle icing: Lightly whisk egg white until foamy. Mix in icing sugar and enough lemon juice for a thick pourable icing.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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