Lemon drizzle loaf recipe

3 ratings Rate
  • Serves 10
  • 30 mins to prepare and 1 hr to cook
  • 295 calories / serving
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Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.

Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.

Turn out on to a wire tray.

Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.

Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.

Slice and serve warm

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  • Ingredients

  • For the cake

  • 175g (6 oz) Stork packet
  • 1 teaspoon baking powder
  • 175g self raising flour
  • 175g caster sugar
  • 3 medium eggs
  • 2 tablespoons milk
  • finely grated rind of 2 lemons
  • juice of 2 lemons
  • 115g (4oz) caster sugar
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  • Energy 1246kj 295kcal 15%
  • Fat 14.8g 21%
  • Saturates 7.1g 36%
  • Sugars 24.1g 27%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 39.4g Protein 3.9g Fibre 0.7g

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