lemon drizzle loaf

a couple of months ago at Joanna Friberg Lesuma's baby shower i tasted this Bill Granger's Lemon Drizzle Loaf. it was divine! The lady that made it substituted coconut for polenta and added extra milk to the mixture as she thought it was a bit too dry.

I will be making it later today for Christmas lunch dessert. 

Lemon Drizzle Loaf

225g butter
225g (1 cup) sugar
3 eggs
100g (2/3 cup) plain flour
100g (1 cup) ground almonds 
100g (2/3 cup) polenta or coconut 2 teaspoons baking powder
Zest and juice of 1 lemon
Zest and juice of 1 lime
200g (1 cup) blueberries

Lemon drizzle
Juice of 1 lemon
60g (1/2 cup) icing sugar

Preheat the oven to 180c. Grease a 1kg loaf tin and dust with flour, shaking out the excess.
Beat together the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
Fold in the flour, almonds, polenta, baking powder, and lemon and lime
zest and juice. Gently fold in the blueberries. (add milk if you think the mixture is too dry)
Spoon the mixture into the tin and bake for 40 mins. Cover with foil and bake for a further 20 minutes, or until a skewer comes out clean when you poke it into the centre.
Leave to cool slightly in the tin, then turn out onto a wire rack.

To make the lemon drizzle, mix together the lemon juice and sugar. Prick all over the top of the loaf with a skewer, pour the drizzle
over the loaf and leave to soak in.