Cook Time: 50 mins/ 45-50 mins each
What you need
Lemon Drizzle Cake
- 250g soft butter
- 250g caster sugar
- 5 eggs
- 3 unwaxed lemons, zested
- 250g Odlums self-raising flour
The drizzle
- 150g caster sugar
- 3 lemons, juiced
Brown Soda Bread
- 350g Odlums Coarse Wholemeal Flour
- 25g Odlums Wheat Bran
- Pinch of Salt
- 1 teaspoon Odlums Bread Soda, sieved
- 425 ml buttermilk
- 1 tablespoon Treacle
Recipe Steps
Lemon Drizzle Cake
Method
- Preheat the oven to 180c
- Grease and line a 2lb loaf tin
- On a medium speed beat the butter and sugar until white in a freestanding mixer with a whisk attachment, then add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula. Pour the mix into the lined tin and bake for 50 minutes.
- For the drizzle, mix the caster sugar and lemon juice together in a bowl, and whilst the cake is still warm, pour over
Brown Soda Bread
- Preheat oven to 200°C
- Grease a 2lb loaf tin.
- Put wholemeal flour, wheat bran, salt and sieved bread soda into a mixing bowl and mix well together.
- Add the buttermilk and treacle, stir until well blended. Mixture will be quite wet.
- Transfer to the prepared tin and bake for 45-50 minutes. Bread is baked when it has a hollow sound when tapped underneath.
- Wrap in a clean tea towel and allow to cool. Bread cuts better if left until the next day.
