When I have exams to study for I often find myself getting distracted by leisurely things like baking.

I have just baked a Lemon Drizzle Loaf. So I am loafing in more ways than one, when in actual fact I should be using my loaf and focussing on study.

Here is the recipe, taken from Olive Magazine

Heat the oven to 180C/fan 160C/gas 4. Line the base and ends of a 900g/2lb loaf tin with baking parchment.

Cream 200g unsalted softened butter with 150g caster sugar until pale and fluffy. Add the zest of two lemons. Gradually add 3 beaten eggs, mixing well between each addition. Sift 200g plain flour with 2 level tsp baking powder then fold into the cake mixture with 50g ground almonds. Add 2tbsp milk and the juice of 1 lemon and mix until smooth.

Spoon the mixture into a 2lb loaf tin lined with baking parchment. Bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean. Cool in the tin for 5 minutes.

Mix the juice of 3 lemons with 3 tbsp granulated sugar. Slowly spoon it over the top of the warm cake. Leave in the tin until completely cold. Serves 8

Labels: cooking