Lemon drizzle loaf cake is a delightful treat, a moist cake with a bright, zesty flavor. I find this to be the best recipe that produces a light sponge with produces a moist and tender crumb. One of the standout features of lemon drizzle loaf cake is how simple it is to prepare. With basic ingredients and straightforward steps, it is incredibly versatile and suitable for a wide range of occasions, from casual afternoon teas to formal celebrations.
Why You Should Make This Recipe
This lemon drizzle loaf recipes allow for a one-bowl approach, where you can mix the wet and dry ingredients without needing multiple bowls or complicated equipment. The preparation process is straightforward and comprises only a few clear steps. You mix the wet ingredients, combine them with the dry ingredients, pour the batter into a loaf pan, and bake. This simplicity means that you can easily follow the recipe without worrying about intricate techniques.
Everything you’ll need
This delicious lemon drizzle loaf cake is perfect for any occasion, balancing a light, tender crumb with a zesty, refreshing flavor. With a sweet lemon syrup drizzled on top and a simple icing, it’s sure to be a crowd-pleaser. Here’s how to make it!
- Caster Sugar (230g): Caster sugar is finer than regular granulated sugar, allowing it to dissolve easily into the batter. It contributes to the sweetness of the cake and helps create a light texture by incorporating air during the creaming process with butter.
- Unsalted Butter (180g, softened): Butter adds richness and moisture to the cake while also contributing to its tender crumb.
- Zest of 2 Lemons: The lemon zest provides intense lemon flavor and aromatic oils that enhance the overall taste of the cake. Zest adds a brightness that complements the sweetness of the cake without the tart acidity of the juice.
- Medium Eggs (3): Eggs serve multiple purposes in baking. They act as a binding agent, providing structure and stability to the cake. They also add moisture and richness, helping to create a soft and tender texture.
- Milk (45ml): Milk adds moisture and contributes to the overall tenderness of the cake.
- Self-Raising Flour (225g): Self-raising flour contains baking powder, which helps the cake rise during baking. It provides structure and stability, ensuring that the loaf has a light texture. If you don’t have self-raising flour, you can substitute with all-purpose flour and add baking powder separately.
- Lemon Juice (1 tsp): The lemon juice adds acidity, which enhances the overall flavor of the cake. It also works with the other ingredients (like the bicarbonate of soda) to help the cake rise and contributes to the cake’s moistness.
- Bicarbonate of Soda (1/4 tsp): This serves as a leavening agent, helping the cake rise. It reacts with the acidity from the lemon juice, producing carbon dioxide bubbles that give the cake a light and airy texture.
- Salt (1/4 tsp): Salt enhances the overall flavor of the cake.
For the Lemon Drizzle:
- Caster Sugar (58g): Similar to its role in the cake, caster sugar in the drizzle dissolves easily, ensuring a smooth texture. It adds sweetness to balance the tartness of the lemon juice.
- Lemon Juice (2 tbsp): The lemon juice in the drizzle reinforces the lemon flavor. It also allows the drizzle to soak into the cake, adding moisture.
For the Lemon Icing:
- Icing Sugar (35g): Icing sugar, also known as powdered sugar, dissolves easily in liquid and creates a smooth, glossy icing.
- Lemon Juice (2 tsp): The lemon juice in the icing adds flavor and acidity, enhancing the overall lemon profile of the cake. It also helps achieve the right consistency for the icing, making it pourable and easy to drizzle.
Tips and tricks
Equipment: I used a standard loaf tin. Regardless of the type of tin, always grease the pan and, if possible, line it with parchment paper. This will ensure easy removal and prevent the cake from sticking.
How to know it’s cooked: Insert a toothpick, about 5-10 minutes before the minimum baking time. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, return the cake to the oven for a few more minutes and check again.
How to Zest: Use a microplane or Zester. Slide the lemon down the microplane with a bit of pressure, moving it back and forth to grate the zest. Only grate the yellow part; avoid the white pith, as it is bitter.
Recipe Tips
Soak the cake with lemon drizzle: Once the cake is out of the oven, let it cool in the pan for about 15 minutes. While still warm, poke holes in the top of the cake using a skewer, and then pour the lemon drizzle over the top. This allows the syrup to soak into the cake.
Cool completely: Once the cake is out of the oven, let it cool in the pan for about 10-15 minutes. While still warm, poke holes in the top of the cake using a skewer, and then pour the lemon drizzle over the top. This allows the syrup to soak into the cake.
Storage: Store the cake in an airtight container at room temperature for up to 3-5 days. It can also be refrigerated but is best enjoyed at room temperature.
More Cake and Cupcake Recipes:
Lemon Drizzle Loaf Cake
Ingredients
- 230 g caster sugar
- 180 g unsalted butter softened
- Zest of 2 lemons
- 3 eggs medium
- 45 ml milk any is fine
- 225 g self raising flour
- 1 tsp lemon juice
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
Lemon Drizzle
- 58 g caster sugar
- 2 tbsp lemon juice
Lemon Icing (optional)
- 35 g icing sugar
- 2 tsp lemon juice
Instructions
- Preheat your oven to 165°C (350°F). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-5 minutes.
- Mix in the lemon zest. Then, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- In a separate bowl, sift together the self-raising flour, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing. Add the milk and 1 tsp lemon juice, and fold into the batter until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center of the cake comes out clean.
- While the cake is baking, mix the 58g caster sugar and 2 tbsp lemon juice in a small bowl until the sugar dissolves.
- When the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Transfer the cake to a wire rack. While it’s still warm, poke small holes all over the top with a skewer or fork and pour the lemon drizzle over, letting it soak in.
- For the optional lemon icing, mix 35g icing sugar with 2 tsp lemon juice until smooth. Once the cake is completely cool, drizzle the icing over the top for an extra lemony finish.
- Slice the cake and enjoy your delicious lemon drizzle loaf cake!