Lemon Drizzle Loaf Cake (Printable)

Moist, zesty loaf with fresh lemon and tangy glaze, ideal for light springtime treats.

# What You'll Need:

→ Cake

01 - 7.1 oz unsalted butter, softened
02 - 7.1 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tbsp finely grated lemon zest from 2 lemons
05 - 7.1 oz self-raising flour
06 - 0.5 tsp baking powder
07 - 0.25 tsp salt
08 - 3 tbsp whole milk
09 - 2 tbsp freshly squeezed lemon juice

→ Lemon Drizzle

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

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
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 to maintain airiness.
05 - Mix in the milk and lemon juice until the batter is smooth and evenly combined.
06 - Pour the batter into the prepared loaf tin and smooth the top with a spatula for even rising.
07 - Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
08 - While the cake bakes, mix icing sugar and lemon juice together to achieve a pourable consistency.
09 - 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 the cake to cool completely in the tin before turning out and slicing.

# Expert Advice:

01 -
  • It's forgiving enough for a beginner but sophisticated enough to impress, with that perfect balance of sweetness and citrus tang.
  • The whole thing comes together in under two hours, and your kitchen smells like a lemon grove the entire time.
  • Unlike heavier cakes, this one stays moist for days and tastes even better the next morning with your coffee.
02 -
  • Don't skip the cooling in the tin step or you'll end up with a cake that falls apart when you turn it out—those 10 minutes matter more than you'd think.
  • The glaze must go on while the cake is still warm, or it'll sit on top instead of soaking in and turning into those delicious pockets of concentrated lemon flavor.
03 -
  • Room temperature ingredients are worth the wait—take your eggs and butter out 30 minutes before you start, and the batter will emulsify better and the cake will rise more evenly.
  • If your lemon zest clumps when you're folding it in, separate the clumps with the back of your spoon—zest tends to stick together and can create pockets of intense flavor if you're not careful.
Go Back