About this recipe:Very simple to make! Inspired by the the traditional favourite - the lemon drizzle - this sweet, moist, perfumed loaf cake combines the comfort of traditional English sponge with a continental twist. The perfect accompaniment to your afternoon cup of tea or coffee.
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat your oven to 170 C / Gas 3 and line your tin. Cream together the butter and sugar until smooth.
Whisk the 2 eggs and vanilla in a separate bowl, then gradually beat into the butter mixture (don't worry if it curdles a little!).
Add the zest of 2 oranges, plus the juice of half of an orange and mix thoroughly.
Sieve in the flour, bicarbonate of soda and cinnamon then fold in with a metal spoon. The mixture should be quite sloppy; if it is quite stiff then add a splash of milk. Pour entire mixture into lined 450g loaf tin.
Bake for 20 to 30 minutes, or until your loaf has risen and is golden brown on the top.
Prepare the drizzle topping: combine the juice of your remaining orange half with your icing sugar (enough to make a syrupy consistency) and if desired, a little extra orange zest.
When you take your loaf out of the oven, leave in the tin to cool slightly for 10 minutes before pricking the top with a fork and then pouring over your drizzle mixture so that it soaks into the sponge. Enjoy!
Definitely not 25 minutes even though I followed the recipe perfectly. The cake was still very raw. I would suggest using caster sugar and not icing sugar. Refer to lemon drizzle cake for this. - 02 Nov 2016