LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
10
55 MINS
20 MINS
35 MINS
INGREDIENTS
For the lemon drizzle loaf:
3 large eggs
1 cup castor sugar
1 cup plain yoghurt
½ cup oil
2 lemons, zested and juiced
1½ cups cake flour
2 tsp baking powder
½ tsp salt
½ cup icing sugar
4 tbsp lemon juice
For the lemon meringue trifle:
1 lemon drizzle loaf
2 cups readymade custard
1 cup lemon curd
2 cups cream
32 (110g) small meringues, crushed
Serving suggestion:
Lemon zest
Mint
METHOD
For the lemon drizzle loaf:
1. Preheat the oven to 180°C and grease a loaf tin with non-stick cooking spray.
2. Whisk together the eggs, castor sugar and yoghurt until the sugar is completely dissolved.
3. Add the oil, lemon juice and lemon zest, and combine well.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Pour the mixture into a loaf tin and bake for 35 minutes until golden. Remove from oven and set aside to cool. *Chef’s Tip: A toothpick that comes out clean once inserted into the loaf means it’s ready!
7. To make the drizzle, combine the icing sugar and lemon juice. Drizzle over the cooled loaf.
8. Garnish the lemon drizzle loaf with extra lemon zest, if preferred. Slice and ENJOY!
For the lemon meringue trifle:
1. Cut the lemon drizzle loaf into 2cm cubes.
2. Combine the custard and lemon curd. Mix until smooth.
3. Whisk the cream until soft peaks are formed.
4. To assemble the trifle, add a layer of lemon loaf cubes to the bottom of a trifle bowl. Top with a layer of lemon custard and whipped cream. Add some crushed meringues. Repeat to form another layer, ending with the meringues on top.
5. Refrigerate the trifle for 30 minutes. 6. Garnish the trifle with lemon zest and mint leaves and ENJOY!
Lemon Drizzle Loaf Served 2 Ways
LEVEL:
EASY
SERVES:
10
TOTAL TIME:
55 MINS
PREP TIME:
20 MINS
COOK TIME:
35 MINS
Lemon Drizzle Loaf Served 2 Ways
INGREDIENTS
For the lemon drizzle loaf:
3 large eggs
1 cup castor sugar
1 cup plain yoghurt
½ cup oil
2 lemons, zested and juiced
1½ cups cake flour
2 tsp baking powder
½ tsp salt
½ cup icing sugar
4 tbsp lemon juice
For the lemon meringue trifle:
1 lemon drizzle loaf
2 cups readymade custard
1 cup lemon curd
2 cups cream
32 (110g) small meringues, crushed
Serving suggestion:
Lemon zest
Mint
METHOD
For the lemon drizzle loaf:
1. Preheat the oven to 180°C and grease a loaf tin with non-stick cooking spray.
2. Whisk together the eggs, castor sugar and yoghurt until the sugar is completely dissolved.
3. Add the oil, lemon juice and lemon zest, and combine well.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Pour the mixture into a loaf tin and bake for 35 minutes until golden. Remove from oven and set aside to cool. *Chef’s Tip: A toothpick that comes out clean once inserted into the loaf means it’s ready!
7. To make the drizzle, combine the icing sugar and lemon juice. Drizzle over the cooled loaf.
8. Garnish the lemon drizzle loaf with extra lemon zest, if preferred. Slice and ENJOY!
For the lemon meringue trifle:
1. Cut the lemon drizzle loaf into 2cm cubes.
2. Combine the custard and lemon curd. Mix until smooth.
3. Whisk the cream until soft peaks are formed.
4. To assemble the trifle, add a layer of lemon loaf cubes to the bottom of a trifle bowl. Top with a layer of lemon custard and whipped cream. Add some crushed meringues. Repeat to form another layer, ending with the meringues on top.
5. Refrigerate the trifle for 30 minutes. 6. Garnish the trifle with lemon zest and mint leaves and ENJOY!