Mandarin and Lemon Drizzle Loaf

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

I had my first day back at work today – never realized how much energy I derive from those cheeky teens! Meanwhile, I’m also (still, I know..) working on my thesis. I have a completely different subject but with this one, I think I’ll finish it and well. At some point I did cry in my supervisor’s office, but I would be worried if I hadn’t (it’s a thing that happens a LOT apparently). Anyhoo – I have a lot more energy these days because my doctors are awesome and so I felt like baking again this weekend!

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

I also write for a magazine (DUTCH the magazine) and I had made a really lovely mandarin cheesecake for them (will be on the blog at some point after December), but of course I had a ridiculous amount of mandarins left. I don’t like wasting things so I thought of a drizzle cake recipe, inspired by the GBBO cake week of course! Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

The cake is really nice and juicy with a lovely tang. I “fed” this to my “kids” today and they loved it, they are always my harshest critics so… Have fun making this baby!

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

Mandarin and Lemon Drizzle Loaf

tools: 1.2 liter loaf tin

Ingredients:

Loaf

170 grams unsalted butter, softened
250 grams caster sugar
3 eggs
1 tablespoon mandarin zest
195 grams plain flour
1/4 teaspoon baking powder
1/8 teaspoon salt
120 ml full-fat milk

Drizzle:

80 grams caster sugar
70 ml mandarin juice

Icing:

175 grams icing sugar
juice of 1 lemon
zest of 1 mandarin
  1. Preheat the oven to 175C/350F.
  2. Cream the butter and sugar until very fluffy and light. Add the eggs in one at a time, mixing well after each addition. Mix in the zest. Combine flour, baking powder and salt in a bowl. Add the flour mixture and milk alternately, starting with the flour. Pour into a prepared loaf tin. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.
  3. While the loaf is baking, make the drizzle by combining the two ingredients in a bowl.
  4. When the loaf is out of the oven, leave it to cool until it is still warm, but not hot! Use a skewer to make some holes in the top and drizzle the syrup over the top.
  5. Make the icing by combing the icing sugar, lemon juice and mandarin zest. Use as much lemon juice as to make a thick but spreadable icing.
  6. When the loaf is cool, pour the icing over the top and leave some to drizzle over the sides. Enjoy!

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