Celebrate 10 Years Of Bake Off With Recipes From Judge Prue Leith

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Stir in the lemon zest and juice until well combined.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, make the lemon drizzle by mixing the powdered sugar with enough lemon juice to make a thick but pourable glaze.

10. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.

11. Carefully transfer the cake to a wire rack placed over a baking sheet.

12. Drizzle the lemon glaze over the warm cake, allowing it to soak in.

13. Let the cake cool completely before slicing and serving.