Lemon Drizzle Loaf Cake (Print View)

Moist lemon loaf with tangy drizzle and fresh citrus zing, ideal for light, refreshing dessert moments.

# Components:

→ For the Cake

01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tbsp finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 3 tbsp whole milk
09 - 2 tbsp freshly squeezed lemon juice

→ For the Lemon Drizzle

10 - 2.8 oz icing sugar
11 - 3 tbsp freshly squeezed lemon juice

# Directions:

01 - Preheat the oven to 350°F. Grease a 2 lb loaf tin and line with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
03 - Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
04 - Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined.
05 - Mix in the milk and lemon juice until the batter is smooth.
06 - Pour the batter into the prepared loaf tin and smooth the top with a spatula.
07 - Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
08 - While the cake bakes, mix icing sugar and lemon juice to a pourable consistency.
09 - Remove the loaf from the oven and allow to cool in the tin for 10 minutes. While still warm, poke holes across 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.

# Expert Advice:

01 -
  • It comes together in under twenty minutes of hands-on work, which means you can have cake cooling while you're still in your apron.
  • The warm glaze soaks into the cake while it's still hot, creating pockets of intense lemon flavor that feel like a small luxury in every bite.
  • This is the kind of cake that looks elegant enough to serve guests but tastes homey enough to eat straight from the tin with a fork.
02 -
  • Don't skip the cooling time in the tin—turning a warm cake out will make it crumble, but waiting means it holds together perfectly when sliced.
  • The glaze must go on while the cake is still warm enough to absorb it; if you wait until it's cool, the glaze will sit on top and slide off instead of seeping in.
03 -
  • Invest in a microplane zester for the lemon—it makes getting fine zest without the bitter white pith so much faster and cleaner than a box grater.
  • Let your butter and eggs sit out for thirty minutes before you start; room temperature ingredients mix together smoothly and create a lighter, more tender cake.
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