Description
The Simplest Lemon Drizzle Loaf Cake.
Ingredients
- FOR THE CAKE:
- ½ cups Brown Sugar
- ½ cups Butter, At Room Temperature
- 1 cup Cake Flour
- ½ cups Corn Flour
- 1-½ teaspoon (level) Baking Powder
- 2 Eggs
- 8 tablespoons, 1 teaspoon, 5-⅞ pinches Coconut Milk
- 1 Lemon, Rind Only
- FOR THE LEMON DRIZZLE:
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Honey
- 1 Lemon, Rind And Juice
Preparation
For the cake:
Set oven to 160ºC (320ºF) and grease and flour a loaf tin.
Beat all ingredients together (except lemon rind) with an electric beater for 3 minutes. Stir in the lemon rind and pour the batter into the loaf tin. Bake in the middle of the oven for 40 minutes or until a tester stick comes out clean.
For the drizzle:
Put sugar, honey, lemon juice and rind in a small pot and heat until sugar dissolves. Taste it for the right balance of sweet to sour and add a little more sugar or honey if it’s too sour.
When the cake comes out of the oven, poke some holes in the cake with a skewer, about halfway to the bottom. Pour the drizzle over the cake. Allow the cake to cool in the loaf tin and then turn out onto a cooling rack to cool completely before serving.
