Leftover Lemonade & Lime Drizzle Loaf

By
LFHW - Scotland
45 - 60 mins
Beginner
Servings
10

 

Soft drinks often get forgotten about in the fridge but why not use them in your baking? Lemonade leaves this cake light, fluffy and moreishly moist!

Ingredients
120g butter or margarine, and extra for greasing
200g caster sugar
3 medium eggs, separated
320g plain flour, sifted
zest of ½ lemon
2 ½ tsp baking powder
200ml leftover lemonade
Juice of 2 lemons
zest of ½ lemon
90g caster sugar
4 tbsp icing sugar
Instructions
In a clean, dry bowl, whisk the egg whites until you have soft white peaks. Set aside.
In a separate large mixing bowl, beat together the butter and sugar by hand or with an electric mixer.
Add in the three yolks, and gently mix before gently folding in the zest, flour and baking powder.
Add in the leftover lemonade and stir to combine. Fold in the whisked egg whites and gently combine into the cake batter.
Pour the cake mix into a greased or lined 9inch springform cake tin and bake (preheated oven at 180c / 160c fan) for 45 minutes until cooked through.
Whilst the cake is cooking or cooling, mix the lemon drizzle glaze ingredients together ready to pour over once the cake has cooled.
When the cake is ready, remove from the oven and cool on a wire rack. Pour over the zesty drizzle and serve.