Iced Citrus Drizzle Loaf
1 hr 20 min.
- For the cake batter
- 2 cups self-rising flour (sifted)
- 1 cup superfine caster sugar
- 4 medium eggs (beaten)
- ⅔ cup lemon juice
- ¾ cup Margarine (softened)
- 2 lemons (zested)
- ¼ cup Whole milk (optional)
- 1 pinch salt
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and grease and line a 2 lb loaf tin with greaseproof paper.
Combine all the ingredients for the batter in a large mixing bowl and beat using an electric mixer until smooth; 1-2 minutes. If the batter looks a little dry (it should be a soft 'dropping' consistency), add a little milk and beat again briefly.
Spoon into the prepared loaf tin and bake for 50-60 minutes until a cake tester comes out clean from the centre. Remove from the oven when ready and leave to cool on a wire rack in the tin.
Prepare the lemon syrup by whisking together the icing sugar and lemon juice in a saucepan until smooth. Heat over a low heat until the syrup starts to turn clear. Remove from the heat and leave to cool and thicken a little. Pierce the lemon cake with a skewer or cake tester all over and pour the syrup all over letting it sink in.
Prepare the icing by whisking together the icing sugar and enough boiling water in a mixing bowl until you have a runny yet spreadable icing.
Remove the lemon cake from the loaf tin and place on a presentation board. Pour the icing on top and spread it to the edges, letting it drip down the sides of the cake. Garnish the top with slices of lemon arranged in a fan pattern before serving.