From the 1970s divider · Lunchbox years
Lemon Drizzle Loaf
A tender loaf soaked in sharp lemon syrup while still warm so the top goes crunchy.
- Prep15 mins
- Cook45 mins
- Serves10
- DifficultyEasy
Photo: Nick J Webb, CC BY 2.0 · Photo: sk8geek, CC BY-SA 2.0
From the tin
Lemons became cheaper and easier to find in Britain after the war, and by the 1970s the lemon drizzle loaf was a fixture of bake sales. It keeps well, cuts neatly and travels in a tin without falling apart, so it went to every school fair and church fete going.
Lemon Drizzle LoafServes 10 · 1970s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Line a 900g loaf tin.
- Cream the butter and caster sugar, beat in the eggs one at a time, then fold in the flour and lemon zest.
- Spoon into the tin and bake for 40 to 45 minutes until a skewer comes out clean.
- Mix the lemon juice with the granulated sugar. Prick the hot cake all over and spoon the drizzle over slowly. Leave in the tin to cool completely.
