Lemon Drizzle Loaf Cake
Regular price £24.00reate 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.
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
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.
Preparation 30 mins + Baking 30 mins = Total: 1 hour
Bake-a-long with our Lemon Drizzle Loaf Cake tutorial here.
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.