Save Discover the joy of baking with this Lemon Drizzle Loaf Cake, a light and zesty dessert that captures the essence of fresh lemons in every moist slice. Finished with a tangy lemon glaze, this loaf cake is an ideal treat for springtime gatherings or a delightful afternoon tea accompaniment. Its simplicity and vibrant flavor make it a beloved classic in British kitchens, providing a perfect balance between sweet and citrusy.
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This cake is a wonderful way to bring a burst of citrus into your baking repertoire. The combination of lemon zest and juice ensures each bite is packed with brightness, while the drizzle provides an irresistible glossy finish that soaks into the loaf's top layer. Whether for a casual weekend treat or a special celebration, it's sure to impress.
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
- 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 extra texture, you can add a handful of poppy seeds to the batter. This adds a subtle crunch and visual appeal without overpowering the lemon flavor. Additionally, ensure your eggs are at room temperature to create a smoother batter and better rise.
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Varianten und Anpassungen
To add an adult twist, substitute half the lemon juice in the glaze with limoncello for a mildly boozy citrus kick. You can also experiment by adding a few blueberries or raspberries to the batter for an extra fruity dimension.
Serviervorschläge
Serve slices of the lemon drizzle loaf cake with fresh berries and a dollop of whipped cream for a fresh and elegant dessert. It also pairs beautifully with a cup of afternoon tea or coffee.
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This Lemon Drizzle Loaf Cake brings a bright and cheerful touch to any baking occasion. Its simplicity, combined with the fresh and invigorating lemon flavor, ensures it will become a favorite recipe to revisit again and again. Whether you’re a seasoned baker or trying your hand at home baking for the first time, this recipe guarantees success and satisfaction in every bite.
Kitchen Guide
- → What gives this loaf its lemon flavor?
Freshly grated lemon zest and freshly squeezed lemon juice in both the batter and drizzle provide vibrant, authentic citrus notes.
- → Can I add texture to the loaf?
Yes, a handful of poppy seeds can be folded into the batter for a subtle crunch and added visual appeal.
- → How do I ensure the loaf stays moist?
Drizzling the warm loaf with lemon glaze after baking allows the juices to soak in, keeping it tender and flavorful.
- → Is there an option to make the drizzle more unique?
Substituting half of the lemon juice in the glaze with limoncello adds a sophisticated adult twist and depth of flavor.
- → What baking equipment is needed?
A 900g loaf tin, mixing bowls, an electric mixer or wooden spoon, fine grater for zest, sieve, spatula, and skewer are recommended.
