Lemon drizzle is old school bakery at its finest. A soft pillowy loaf with a sweet citrus drizzle made with passion fruit pulp to cut the bitterness of the lemon.  This is a simple dessert that is best served with tea and friends. Let’s pretend the lemon is one of your five a day because one slice will never be enough.

 225 grams flour

225 grams butter

225 grams sugar

4 eggs

1 teaspoon baking powder

Zest of two lemons

1 tablespoon of milk

75 grams of sugar

Juice of 2 zested lemons

Pulp of 1 passion fruit

Beat the butter and sugar until fluffy and pale, then add the eggs one by one.

Sift in the flour, baking powder, pinch of salt and lemon zest and stir until just incorporated. Try not to overbeat.

Add to a preheated over and bake for 45 to 55 minutes until golden and cooked through.

While it cools make the drizzle syrup by mixing 75 grams of caster sugar with the juice of the 2 zested lemons and the pulp of one passion fruit. If you dislike the look of the seeds, sieve the pulp to leave you with the juice.

Stab the cake all over and pour the drizzle over the still warm cake and leave to cool in the tin. Cut into slices and stuff yourself.

Phoebe Harkin

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