Lemon Drizzle Loaf Cake (Print Version)

Zesty lemon loaf with moist texture, finished with a tangy citrus glaze for bright, fresh flavors.

# What You'll Need:

→ Cake

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

→ Lemon Drizzle

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

# Steps to Follow:

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 softened butter and caster sugar until pale and fluffy.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest.
04 - Sift self-raising flour, baking powder, and salt into the mixture. Fold gently until just combined.
05 - Mix in milk and lemon juice until batter is smooth.
06 - Pour batter into prepared loaf tin and smooth the top with a spatula.
07 - Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
08 - While cake bakes, mix icing sugar and lemon juice to a pourable consistency.
09 - Remove loaf from oven and cool in tin for 10 minutes. While still warm, poke holes all over top using a skewer and slowly drizzle lemon glaze over cake.
10 - Allow to cool completely in tin before turning out and slicing.

# Additional Tips::

01 -
  • It comes together in under twenty minutes of actual work, then the oven does the heavy lifting while you sit with a cup of tea.
  • One cake feeds a crowd, slices beautifully, and actually tastes better the next day when the flavors have settled.
  • The lemon flavor is bold but never harsh—fresh and summery without being sickly sweet.
02 -
  • Poking holes and glazing while the cake is still warm is the secret that makes this work—cold cake won't absorb the glaze the same way, and you'll miss that magic layer of tanginess throughout.
  • Don't skimp on the freshly squeezed lemon juice, especially in the glaze; bottled juice tastes thin and chemical by comparison, and this recipe depends entirely on that bright, real citrus flavor.
03 -
  • Use a microplane zester for lemon zest if you have one—it captures the oils and creates feathery, bright flecks rather than thick chunks.
  • If your cake starts browning too fast on top, lay a loose piece of foil over it for the last ten minutes of baking, then remove it so the top can crisp up again.
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