Lemon Drizzle Loaf Cake

Discover the perfect balance of zest and sweetness with this Lemon Drizzle Loaf Cake. Light and moist, it bursts with fresh lemon flavor and is finished with a tangy lemon glaze that makes it ideal for springtime baking and any cheerful gathering.

Save

The understated British elegance of this lemon loaf makes it a timeless classic. Its ease of preparation means you can have a slice of sunshine on your table with minimal fuss, and the subtle citrus notes pair wonderfully with a cup of tea or coffee.

Ingredients

• 200 g unsalted butter, softened
• 200 g caster sugar
• 3 large eggs, room temperature
• 1 tbsp finely grated lemon zest (from 2 lemons)
• 200 g self-raising flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp whole milk
• 2 tbsp freshly squeezed lemon juice
• 80 g icing sugar (for the lemon drizzle)
• 3 tbsp freshly squeezed lemon juice (for the lemon drizzle)

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 900g (2lb) loaf tin with baking parchment.

2. In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest.

4. Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined.

5. Mix in the milk and lemon juice until the batter is smooth.

6. Pour the batter into the prepared loaf tin and smooth the top with a spatula.

7. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

8. While the cake is baking, prepare the lemon drizzle by mixing icing sugar and lemon juice to a pourable consistency.

9. Remove the baked loaf from the oven and leave to cool in the tin for 10 minutes. While still warm, poke holes all over the top using a skewer and slowly drizzle the lemon glaze over the cake.

10. Allow to cool completely in the tin before turning out and slicing.

Zusatztipps für die Zubereitung

Gently folding the flour mixture ensures the loaf stays light and soft. Use room temperature eggs to help the batter emulsify better and achieve a fluffy texture. Make sure to pour the drizzle while the cake is warm to lock in moisture.

Varianten und Anpassungen

For extra texture, add a handful of poppy seeds to the batter. Substitute half the lemon juice in the glaze with limoncello for an adult twist that adds depth and warmth.

Serviervorschläge

Serve slices with fresh berries and a dollop of whipped cream to elevate this simple loaf into a stunning dessert or brunch feature.

Save

With minimal effort and a handful of everyday ingredients, this Lemon Drizzle Loaf Cake transforms busy days into moments of sweetness. Its bright, fresh citrus character and tender crumb make it a beloved recipe you’ll return to season after season.

Recipe FAQs

→ What’s the best way to zest lemons for this loaf?

Use a fine grater or microplane to carefully remove only the yellow outer layer, avoiding the bitter white pith underneath.

→ Can I use regular flour instead of self-raising?

If using plain flour, add 2 teaspoons of baking powder to help the loaf rise properly.

→ How do I know when the loaf is baked through?

Insert a skewer into the center; it should come out clean or with a few moist crumbs attached.

→ What is the purpose of poking holes before drizzling?

Holes allow the lemon glaze to seep into the loaf, infusing it with tangy moisture and added flavor.

→ Can I add other flavors to the drizzle?

Yes, substituting some lemon juice with limoncello or adding zest enhances flavor complexity.