Lemon Drizzle Mini Loaves

As some of you may already know, I have given up chocolate for lent…absolute nightmare. I’ve been dreaming about the stuff; chocolate bars, cake, biscuits, brownies and even hot chocolate!
The reason for this terrible decision was because I was becoming chocolate obsessed, I literally couldn’t go a day without having something chocolatey. So I thought why not test myself and give it up all together?
I am telling you this because all this no chocolate malarkey means fresh new fruity recipes. Like this one for example, exceptionally light zesty sponge topped with a sharp sweet drizzle and finished with (ever so easy to make) lemon curls. Very refreshing and very easy to make.

When life gives you lemons…. Make lemon drizzle loaves!

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Ingredients

Lemon sponge:
170g Stork tub, cold from the fridge
170g caster sugar
200g self-raising flour
3 large eggs, at room temperature
3 tbsp milk
zest of 1.5 lemons

Drizzle:
175g icing sugar
Juice of 1 lemon

Method

Preheat the oven to 160Β°C and grease a mini loaf cake tin with a little butter.

To make the lemon sponge, first cream together the Stork and caste sugar until fluffy and light. Slowly pour in the beaten eggs along with 2 tbsp of flour (to stop the mixture curdling) and mix.

Now add the remaining flour, milk and lemon zest and fold the mixture together until fully combined. Evenly divide the cake mix between your cake tin and bake in the oven for 20-25 minutes, or until a skewer inserted in the centre of one of the cakes comes out clean.

Leave the cakes to cool for 5 minutes before removing them from the cake tin. Next, mix together the icing sugar and lemon juice until a thick pouring consistency is reached. Spoon the drizzle over the cakes whilst they are still warm.

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