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Lovely Lemon Drizzle Loaf

Lovely it is — dense and moist and oh-so lemony good! We like to use our Meyer Lemon Curd in the recipe, even though we use ‘regular’ lemons for the zest and drizzle. Delicious by the slice with a cuppa, one could get really decadent and serve this cake with fresh berries and dollops of lemon curd and crème fraîche — go ahead, live a little. We won’t tell!

Lovely Lemon Drizzle Loaf

7 oz. butter, softened, plus a little for greasing the tin
7 oz. golden caster sugar (1¼ cups)
zest 3 large unwaxed lemons (save a little to decorate)
3 large eggs, at room temperature
8 oz. self-rising flour (scant 2 cups)
¼ cup full-fat plain yogurt
2 tbs. good-quality lemon curd

For the drizzle:

Juice 1½ lemons
3 oz. granulated sugar (½ cup)
4-5 sugar cubes, crushed

Heat the oven to 325°F. Grease and line a 5”x 9” loaf tin with parchment.

Put the butter, caster sugar, and most of the lemon zest in a large bowl, and beat until pale and fluffy. Crack in 1 egg, beat until well combined, then add 1 heaping tbs. of the flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing just until combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the center of the oven for 55-60 minutes until deeply golden and risen – a skewer inserted into the center of the cake should come out clean.

Leave to cool for 5 minutes. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack, placing a square of parchment below it. Using a fine skewer poke holes all over the top of the cake. Spoon over the drizzle, and scatter the reserved lemon zest over the top. Collect any extra drizzle from the parchment back into your bowl and drizzle again as cake begins to soak it up – you may want to do this more than once.

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