Lemon and mango drizzle loaf

    50 min

    A moist and fruity lemon and mango drizzle loaf cake. If you don't have mango juice, you can use milk instead.

    7 people made this

    Makes: 1 loaf cake

    • 250g plain flour
    • 1 teaspoon baking powder
    • 250g unsalted butter, softened
    • 250g caster sugar
    • 4 eggs
    • 3 lemons
    • 4 tablespoons mango juice
    • 4 tablespoons icing sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Sift together the flour and baking powder. Set aside.
    2. Cream butter and sugar together until almost white. Add two of the eggs, then 1/2 dry mixture and mix. Repeat, adding the remaining two eggs and the rest of the dry mixture.
    3. Zest and juice lemons and add 3/4 of the zest and juice to the cake mixture. Save the rest for the drizzle. Add mango juice and mix. Combine and if the mixture is dry, add milk 1 teaspoon at a time. Give a final mix and place in a greased and lined loaf tin. Level out using the back of a spoon or spatula.
    4. Bake in a pre-heated 180 C / Gas 4 oven for 20 to 30 minutes, or until golden brown on the outside and a skewer inserted in the centre comes out clean.
    5. Mix icing sugar and rest of lemon juice and zest until it becomes a drizzle. When loaf has cooled, remove from tin and drizzle the lemon mixture on top.

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     -  31 Mar 2013