www.odlums.ie /recipes/lemon-drizzle-log/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter/Margarine (room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs, beaten
  • Juice & Rind of 1 Lemon

Drizzle

  • Juice & Rind of 2 Lemons
  • 100g/4oz Caster Sugar

How to:

  1. Preheat oven to 150°C/300°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
  2. Beat the butter and sugar together until smooth and creamy. Gradually beat in the eggs with a few spoonfuls of the flour.
  3. Gently stir in the remaining flour and finally mix in the juice and rind.
  4. Transfer to the prepared tin and bake in the centre of the preheated oven for 40-50 minutes until risen and springs back when gently touched.
  5. Remove from oven and leave in tin until warm.
  6. Meanwhile make the drizzle by putting the juice, rind and sugar into a saucepan over a low heat. Allow to simmer until the sugar dissolves, stirring occasionally.
  7. When cake is warm, pour over the drizzle and allow to soak into cake. When cake is cool, remove from tin.
  8. Store in an airtight container.
lemon drizzle log

Lemon Drizzle Log

Category

Weekly Recipe

Cook Time

40-50 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter/Margarine (room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs, beaten
  • Juice & Rind of 1 Lemon

Drizzle

  • Juice & Rind of 2 Lemons
  • 100g/4oz Caster Sugar

How to:

  1. Preheat oven to 150°C/300°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
  2. Beat the butter and sugar together until smooth and creamy. Gradually beat in the eggs with a few spoonfuls of the flour.
  3. Gently stir in the remaining flour and finally mix in the juice and rind.
  4. Transfer to the prepared tin and bake in the centre of the preheated oven for 40-50 minutes until risen and springs back when gently touched.
  5. Remove from oven and leave in tin until warm.
  6. Meanwhile make the drizzle by putting the juice, rind and sugar into a saucepan over a low heat. Allow to simmer until the sugar dissolves, stirring occasionally.
  7. When cake is warm, pour over the drizzle and allow to soak into cake. When cake is cool, remove from tin.
  8. Store in an airtight container.
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