Lyle’s Golden Syrup Lemon Drizzle Loaf Cake Recipe

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Prep

20 min

Bake

40-45 mins

Serves

8 to 10

Difficulty

Easy

About

Enjoy a deliciously zingy slice of heaven with your morning, afternoon, and evening cuppas!

made using

Lyle’s Golden Syrup Tin

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british bakes Easy Cakes And Cupcakes 8 to 10 1-2 hours

Instructions

Ingredients

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Watch the video and follow the 5 simple steps below for the ultimate lemon drizzle syrup cake experience!

Lyle’s Golden Syrup Lemon Drizzle Loaf Cake Recipe

Name: Lyle’s Golden Syrup Lemon Drizzle Loaf Cake Recipe
Yield: 8 to 10
Ingredients: 250 g Self raising flour; 75 g Lyle’s Golden Syrup; 115 g Tate & Lyle Fairtrade Golden Caster Sugar; 1/2 tsp Baking powder; 115 g Butter or margarine; 2 Medium eggs; 3 tbsp Full fat milk; 1 Large lemon, grated zest; 2 tbsp Lyle’s Golden Syrup; 1 Lemon; 1 tbsp Fresh lemon juice

When life gives you lemons, make cake

Lemon drizzle cake is a long-standing family favourite and the perfect sweet treat for pretty much any occasion, from parties and gatherings, to lazy Sundays in front of the tele. This simple little recipe yields a lemon drizzle loaf to die for. Lyle’s Golden Syrup classic lemon drizzle cake is mouth wateringly moist and light, with the perfect amount of zesty, tangy goodness.

Step 1

First, grease and line 900g/2lb loaf tin. Pre-heat the oven to 180C/160Cfan/gas 4.

Step 2

Next, sift the flour and baking powder together into a large bowl before adding the soft margarine or butter, Tate & Lyle Golden Caster Sugar, Lyle’s Golden Syrup, eggs, milk and lemon zest, then beat together until you get a well-mixed, smooth consistency.

Step 3

Spoon the mixture into the tin and level the surface. Then place it in the oven and cook for 40-45 minutes, or until well risen and firm to the touch. Remove the cake from the oven and place it on a wire rack to cool down.

Step 4

Now, gently warm the Lyle’s Golden Syrup, lemon juice and lemon strips in a pan.

Step 5

Make small holes in the top of the loaf with a skewer and pour in the drizzle, leaving the lemon rind to settle on top of the loaf.