Lemon Drizzle Loaf Cake

reate the perfect tea-time treat with our zest, zingy and utterly delicious lemon drizzle loaf cake.

This kit makes one sharing-sized loaf cake, enough to cut into 8 slices.

Difficulty Level: Easy.

W H A T ' S   I N   T H E   B O X ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

• French T55 Patisserie Wheat Flour
• 82% Fat French Butter (milk)
• Cacklebean Arlington White Free-Range Eggs
• Caster Sugar
• Lemons
• Baking Powder
• Salt

Handy Baking Equipment

• 2lb Loaf Tin (optional)
• Mini Zester (optional)
• Baking Parchment
• Bamboo Skewer
• Piping Bag
• Mini Measuring Cup

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need large and small mixing bowls, a mixing spoon/spatula, balloon whisk (optional), a knife, a spoon, a splash of water, and your oven. 

You can also use a stand mixer/food processor and a juicer if you wish, but it is not strictly necessary.

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 30 mins + Baking 30 mins = Total: 1 hour

T U T O R I A L

Bake-a-long with our Lemon Drizzle Loaf Cake tutorial here.

S T O R A G E

THE BAKING BOX - Store dry ingredients in a cool, dry place. Use within 8 weeks. Store chilled ingredients in the fridge and use within one week. .

THE LOAF CAKE - Store in an sealed container in a cool, dry place. Eat within four days.