Lemon drizzle loaf

Makes: 1 Prepare & Cook:


  • 200g butter, softened, plus extra for greasing
  • 280g spinneysFOOD Caster Sugar
  • 3 spinneysFOOD Free Range Eggs
  • 125g spinneysFOOD Self-Raising Flour
  • 75g ground almonds
  • 1 tsp baking powder
  • 2 tbsp lemon curd zest and juice of 2 lemons (approx 100ml juice)


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 1.5-litre loaf tin.
  2. Put the butter and 180g sugar in a bowl. Beat with an electric hand whisk until pale and fluffy.
  3. One at a time, beat in the eggs. Stir in the flour, ground almonds, baking powder, lemon curd and lemon zest.
  4. Spoon the batter into the prepared tin and level the surface with a spoon. Bake for 40-45 minutes, covering with foil after 25 minutes, until a skewer inserted into the centre comes out clean.
  5. Combine the lemon juice and remaining sugar. Use a skewer to pierce holes right through the warm loaf then spoon the drizzle over the top. Leave to cool in the tin.

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