Lemon Drizzle Loaf & White Chocolate Ganache with Lemon Curd & Strawberries
6 steps | Baking | Serves 6+
- Milk
- Soy
- Eggs
- Gluten
- Wheat
- Gluten
- Peanuts
- Sesame
- Soy
- Milk
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Zingy, bright and oh-so tasty! Our lemon drizzle loaf is that good we won't blame you if it's demolished in one sitting. We have kicked it up a notch and topped this moreish cake with white chocolate ganache and strawberries, plus lemon curd to serve.
Ingredients
1 packet
icing sugar
(May be present: Gluten, Peanuts, Sesame, Soy, Milk, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
2
lemon
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
light thickened cream
(Contains: Milk;)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Peanuts, Sesame, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 punnet
strawberries
1 tub
lemon curd
(Contains: Milk;)
Not included in your delivery
200 g
butter (softened)
(Contains: Milk;)
1 packet
caster sugar
(May be present: Gluten, Peanuts, Sesame, Soy, Milk, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
3
eggs
(Contains: Eggs;)
⅓ cup
milk
(Contains: Milk;)
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure out 200g of butter and set aside at room temperature to soften. Weigh out 80g of icing sugar. Zest the lemons and juice.
TIP: Weigh out your ingredients before you start as we've sent a bit extra icing sugar!
In a large bowl, place the caster sugar and the softened butter. Mix with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Fold in the basic sponge mix, lemon zest and milk with a spoon until just combined. Transfer the cake batter into the lined loaf tin. Bake for 45 minutes - 1 hour.
TIP: Softened butter is easier to beat and helps your cake have a light texture! TIP: To check if the cake is done, stick a skewer or sharp knife in the centre. It should come out clean.
While the cake is baking, place the white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat until just steaming, 2-3 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
When the cake has 10 minutes bake time remaining, wash out the saucepan. Add the lemon juice (you should get about 1/4 cup) and the icing sugar to the pan. Cook over a medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.
When the cake is finished baking and still hot, poke a few holes in the cake, then slowly pour over the lemon syrup. Set aside to cool completely in the tin. Roughly chop the strawberries.
Transfer the cake to a serving plate and spread with the ganache. Top with the strawberries. Slice and serve with the lemon curd.
