Description
A refreshing twist on the classic drizzle loaf, combining lemon zest in the sponge with a sweet, sticky orange juice syrup that keeps the cake incredibly moist.
Ingredients
Scale
- 175g Self Raising Flour
- 175g Margarine (Stork)
- 88g Caster Sugar (for cake)
- 3 Medium Eggs
- 2 tbsp Milk
- Zest of 2 Lemons
- Drizzle: Juice of 2 Oranges + 112g Caster Sugar
- Topping: Granulated Sugar (optional)
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 1kg loaf tin.
- Beat flour, margarine, eggs, milk, lemon zest, and 88g caster sugar until fluffy.
- Pour into tin and bake for 45-60 minutes until skewer is clean.
- Simmer orange juice and 112g caster sugar until dissolved.
- Pierce hot cake all over; pour over syrup.
- Sprinkle with granulated sugar for crunch.
- Rest 5 mins in tin, then cool on a rack.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store cake in an airtight container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 0.1g
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mary Berry Clements Cake, drizzle cake, lemon cake, orange syrup cake