Baking
Lemon drizzle loaf
A bright little baking project: lemon in the sponge, a drizzle while it is warm and a thin icing on top.
A lemon loaf makes a useful first baking trial because there is nowhere for a dry crumb to hide. This development recipe specifies the flour blend rather than assuming every gluten-free flour behaves alike.
Before it earns a tested label, it needs baking with a named blend, a measured tin and a record of the cooled texture. Keep the cooling time separate: warm cake and lemon icing are not a tidy combination.
The recipe
Lemon drizzle loaf
- Prep
- 20 min
- Cook
- 55 min
- Total*
- 75 min
- Makes
- 10 slices
*Estimated development timings. Allow to cool fully before icing; cooling is additional to the time shown.
Ingredients
Tick things off as you go.
For the sponge
For the drizzle and icing
Equipment
- 900 g / 2 lb loaf tin
- Baking paper
- Mixing bowl
- Electric whisk
- Skewer
- Wire rack
Let’s make it.
- 01
Prepare the tin
Heat the oven to 180°C / 160°C fan. Grease the loaf tin and line with baking paper, leaving an overhang at the long sides.
- 02
Make the batter
Beat the butter and caster sugar until lighter and fluffy. Add the eggs one at a time, beating after each; add a spoonful of the measured flour if the mixture starts to split. Fold in the remaining flour and lemon zest, then the milk.
- 03
Bake
Spoon into the tin and level gently. Bake for 45–55 minutes, until risen and a skewer inserted into the centre comes out without wet batter. If the top colours too quickly, cover loosely with foil. Do not eat raw batter.
- 04
Add the drizzle
Mix the 3 tablespoons of lemon juice with the 60 g caster sugar. Prick the warm cake with a skewer and spoon the drizzle over it. Leave in the tin for 20 minutes, then lift carefully onto a rack and cool fully.
- 05
Ice and slice
Mix the icing sugar with enough of the remaining lemon juice to make a thick but pourable icing. Spoon over the cold loaf and let it set before slicing.
Ingredient checks
Check every packaged ingredient for suitability, including seasonings and sauces. Prepare with clean equipment and protect the meal from gluten cross-contamination.
Allergens: Milk; Eggs; Check flour blend for other allergens.
Make it work for you
This draft specifies a self-raising blend containing xanthan gum. Plain gluten-free flour or a gum-free blend is not a direct substitution; record the brand when testing.
For another day
Once completely cool, keep in an airtight container in a cool place. A storage and freezing trial is still needed before adding a tested shelf-life claim.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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