The KitchenAid is back in action in my kitchen after a long hiatus. I found an easy recipe for a lemon drizzle loaf in Bill’s Basics, and with the thumbs up from Hubby, was elbow deep in flour and polenta for an hour on Sunday afternoon. The cake, as I kept referring to it, was ready in time for afternoon tea and we both enjoyed a few warm lemony slices.
Here is the recipe for ease of reference.
Ingredients:
- 225g butter, softened at room temperature
- 225g caster sugar
- 3 eggs
- 1 tsp vanilla (not in original recipe)
- 100g ground almond
- 100g plain flour
- 100g polenta
- 2 tsp baking powder
- zest and juice of 1 lemon
- zest and juice of 1 lime
- 200g blueberries
- juice of a lemon plus 60g icing sugar for the lemon drizzle
Method
- Pre-heat the oven at 180 degrees
- Grease a 1kg loaf tin (I used a medium-sized one), and dust with flour
- Cream butter and sugar until pale and light
- Add the eggs into the butter/sugar mix one at a time ensuring the mixture is well combined before you add the next egg
- Fold in the ground almond, flour, polenta, baking powder, zest and juice of lemon and lime
- Gently fold in the blueberries (try not to bleed them berries)
- Spoon the mixture into the loaf tin
- Bake for 40 minutes
- Cover the tin with foil and bake for another 20 minutes
- Stick a toothpick into loaf (the middle especially) and if it comes out clean, then the cake is cooked
- Once cooked, remove from the oven and leave to cool in the tin
- Turn out the loaf onto a wire rack
- Mix the lemon juice and sugar to make the drizzle
- Pour the lemon syrup onto the loaf and leave to soak in
- If your Hubby isn’t pestering you for a taste, leave the loaf for a while before serving!
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