Lemon Drizzle Loaf

prep 10 mins cook 40 mins
  • 250 g (8 oz) butter, softened
  • 250 g (8 oz) caster sugar
  • 250 g (8 oz) brown rice flour
  • 2 teaspoons baking powder
  • 4 eggs, beaten
  • grated rind and juice of 1 lemon
  • grated rind and juice of 2 lemons
  • 100 g (3½ oz) caster sugar

Grease and line a 1 kg (2 lb) loaf tin. Place all the cake ingredients in a food processor and whiz until smooth, or beat in a large bowl.

Pour the mixture into the prepared tin and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until golden and firm to the touch. Remove the cake from the oven and transfer to a wire rack.

Prick holes all over the sponge with a cocktail stick. Place the drizzle ingredients in a bowl and mix together, then drizzle the liquid over the warm loaf. Leave until completely cold. Decorate with a twist of lemon rind, if desired.

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