Lemon Drizzle Loaf — Convection or Rapid Microwave

Bright, tender crumb with a sharp-sweet glaze. Bake conventionally or use a rapid microwave method when time is tight.

Table of Contents
🍽️ Overview
🍽️ Ingredients
🍽️ Method
🍽️ Tips & Substitutions
🍽️ Bibliography

Overview

Makes 1 loaf • Prep 15 min • Cook 35–40 min (convection) or 7–8 min (microwave). Use a silicone loaf mould for microwave baking.

Ingredients

• 200 g plain flour • 8 g baking powder • 150 g caster sugar • 2 eggs • 120 ml milk • 80 ml oil • Zest of 2 lemons
• Drizzle: 80 g icing sugar + 40 ml lemon juice

Method

1. Whisk dry ingredients with zest; add eggs, milk, oil. Mix just to combine. 2 (Convection). Bake at 170 °C 35–40 min in a lined tin. 2 (Microwave). Pour into silicone mould; cook 700–800 W 7–8 min until set (centre springs back). Stand 5 min. 3. Pierce warm cake; spoon over drizzle to soak.

Tips & Substitutions

For extra lemon, add 1 tsp lemon extract. Microwave times vary by wattage; add 20–30 s bursts as needed.

Bibliography

Home-tested quick bakes for inverter microwaves.