Pin It Discover the perfect balance of lightness and zest with this Lemon Drizzle Loaf Cake. This British classic bursts with fresh lemon flavor, moist crumb, and a tangy drizzle that transforms a simple loaf into a delightful springtime treat. Whether for afternoon tea or dessert, this easy-to-make cake brings sunshine to your table.
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The lemon zest and juice infuse the cake with vibrant citrus notes, while the buttery crumb offers a perfect softness. The tangy lemon drizzle soaks gently into the top, creating a glossy, flavorful finish that invites another slice.
Ingredients
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- For the Cake
- 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
- For the Lemon Drizzle
- 80 g icing sugar
- 3 tbsp freshly squeezed lemon juice
Instructions
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- 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
For an added texture, incorporate a handful of poppy seeds directly into the batter before baking. This subtle crunch complements the soft, moist cake beautifully.
Varianten und Anpassungen
To give this classic loaf an adult twist, substitute half the lemon juice in the glaze with limoncello. This adds a delightful depth of flavor while maintaining the bright lemon notes.
Serviervorschläge
Serve slices of this lemon drizzle loaf with fresh seasonal berries and a generous dollop of whipped cream for a refreshing, light dessert or afternoon treat.
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This Lemon Drizzle Loaf Cake offers a fuss-free recipe that delivers on flavor and texture, making it a perfect choice for both novice and seasoned bakers. Its fresh citrus notes and moist crumb promise to brighten any day.
Recipe Questions & Answers
- → What gives the loaf its moist texture?
The combination of softened butter, eggs, milk, and fresh lemon juice creates a tender and moist crumb.
- → How do you achieve a tangy lemon glaze?
Mix icing sugar with freshly squeezed lemon juice until pourable, then drizzle over the warm loaf.
- → Can I add variations to the lemon loaf?
Yes, adding poppy seeds or substituting half the lemon juice in the glaze with limoncello adds texture and a unique twist.
- → What equipment is needed to bake this loaf?
Key tools include a loaf tin, mixing bowls, a mixer or spoon, fine grater for zest, sieve, spatula, and a skewer.
- → How long should the loaf cool before slicing?
Allow the loaf to cool completely in the tin before turning out and slicing to maintain shape and moistness.
