Lemon Drizzle Loaf

Step 1

Preheat the oven to 180C. Grease and line a 2lb loaf tin.

Step 2

In a bowl whisk together the quark, oil and eggs. Once smooth add the lemon zest and caster sugar and whisk again.

Step 3

Fold in the flour. Once the batter is smooth pour into the loaf tin and bake for 40-45 minutes, or until a knife comes out of the centre clean.

Step 4

Five minutes before the cake is cooked start the syrup. Bring the lemon juice and sugar to the boil, cooking until the sugar has fully dissolved. This will only take a minute or so.

Step 5

Remove the cake from the oven and using a thin skewer created small holes over the top of the loaf. Pour the hot syrup on top and allow to cool down fully and soak into the sponge.

Step 6

Once cool remove from the tin. Make the icing by mixing the icing sugar with a few splashes of milk. It should be fairly thick but also pourable.

Step 7

Spread over the top of the cooled cake and allow to drip down the sides. Leave the icing to set fully before slicing and serving with a hot cup of tea.
 

Enjoy!