Kim Joy’s lemon drizzle loaf

Method

1. Preheat the oven to 160°C fan [180°C/350°F/Gas mark 4]. Grease the base and sides of a 900g (2lb) loaf tin with butter and line with baking paper. The easiest way to do this is to cut a piece of baking paper so that it’s the same width as the longer side of the loaf tin. Place it inside the tin, leaving the paper overhanging slightly. Don’t worry about lining the shorter sides of the tin if you’re using a good non-stick pan – the sides of the cake will shrink back once baked and it will be easy to remove.
2. Add the butter, sugar and lemon zest to a large bowl. Beat with a wooden spoon or spatula (or use an electric whisk or stand mixer) until smooth and light in colour.
3. Add the oil and mix again.
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4. Add the eggs, one at a time, whisking well after each addition.
5. Add the flour (or flour plus xanthan gum) and baking powder (sift in for extra-light results) and gently mix in until combined. Stop mixing when there are no more visible flour pockets – avoid overmixing!
6. Add the milk and lemon juice, and mix again until just combined.
7. Bake for 40 minutes, or until golden and cracked on top and a skewer inserted in the centre comes out clean.
8. While it bakes, make the soaking syrup. Add the lemon juice and sugar to a bowl and whisk until combined. Set aside for now.
9. When your cake has finished baking, run a knife down the shorter sides if needed, then use the baking paper overhang to lift the cake out of the tin and onto a wire rack. Gently tip it on to its side to peel and wiggle the baking paper free.
10. While it’s still warm, use a skewer or toothpick to poke holes all over the cake – as many as you can! Spoon the lemon syrup over, using the back of the spoon to spread it and avoid too much just dripping off the cake. Leave the cake to fully cool.
11. When the cake is cool, make the lemon glaze. Add the icing sugar and lemon juice to a bowl and whisk until combined.
12. Spoon the glaze over the top of the cake, allowing it to drip down the sides.
13. Arrange a slice of lemon on top, using lemon rind for its arms and legs. Chop a chocolate button in half for the sunglasses. Use a small offcut of another chocolate button for the bridge of the sunglasses. Use sprinkles for the mouth and for eyebrows. Finish with a cocktail stick umbrella.