November 26, 2014

Crunchy Top Lemon Drizzle Loaf

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One of my favourite smells is the smell of fresh baking floating around the house on a Sunday afternoon. My mother is a superb baker and I think she's taught me well haha. Today I baked my mother's signature Crunchy Top Lemon Drizzle Loaf. Would you like to give it a try?

The Loaf is a simple sponge recipe with added lemon zest and sugar mixed with lemon juice to create the crunchy lemony topping!

Below I have set out the recipe for any of you that would like to re-create this amazing cake. It's an ideal sponge to accompany a cuppa for Sunday teatime.


  • 175g Caster Sugar (extra for topping)

  • 175g Self Raising Flour

  • 4 tablespoons of Milk

  • 1 teaspoon of baking powder

  • Grated Lemon grind

  • 2 eggs

  • 100g of margarine

  • Lemon juice

  • Extra 100g Caster Sugar for topping


  1. Pre heat oven at 180 C, Use loaf tin  and line it with butter or grease proof paper. (I got my loaf tin free with Lurpak butter when they had a promotion on a few years ago - but you can buy them from anywhere really).

  2. Add all ingredients into a large mixing bowl and whisk/stir until smooth.

  3. Layer the mixture inside the tin and level out.

  4. Bake on 180 C for 35 -40 minutes

  5. To make sure the loaf is cooked all the way through I use a wooden skewer and poke it into the loaf, if the skewer is clean when pulled out it is done -  if the skewer is still a bit sticky, give the loaf another 5 minutes.

  6. Whilst the loaf is cooking you will have time to create the mixture for the crunchy lemon topping - mix caster sugar and lemon juice and put onto the loaf when its cooled.

If you fancy being adventurous you could always incorporate other ingredients such as orange zest or even add fresh raspberries to the mixture (but make sure the cake doesn't turn out too soggy).

Hope you enjoyed this post! If you do try out this recipe please tweet me or comment a photo of your bakes, I would love to see them!!


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