Lemon Drizzle Loaf Cake (Printable)

Zesty, moist loaf infused with fresh lemon and topped with a tangy lemon glaze.

# What You 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
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

# Directions:

01 - Preheat the 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.
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 is baking, prepare the lemon drizzle by mixing icing sugar and lemon juice to 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 to cool completely in the tin before turning out and slicing.

# Expert Advice:

01 -
  • The batter comes together in minutes, which means you can have warm cake cooling on the counter before you've finished your morning coffee.
  • That tangy glaze soaks into the warm cake and creates pockets of intense lemon flavor that feel like a tiny burst of flavor in every bite.
  • It's tender enough to feel homemade but sturdy enough to wrap up and give away without it crumbling apart in the box.
02 -
  • Don't skip the step of poking holes in the warm cake—it's the difference between a cake that tastes like lemon and a cake where every bite has that tangy glaze soaked through to the center.
  • If your glaze looks too thick, add a tiny splash more lemon juice; too thin and it runs off the sides instead of soaking in.
  • Room temperature eggs really do matter—cold eggs won't mix properly and you'll end up with a grainy, dense cake instead of a tender one.
03 -
  • Make this cake the day before you need it—the flavors meld overnight and it actually tastes better on day two.
  • If you don't have a microplane, the smallest holes on a box grater work fine, but take your time so you don't grate your knuckles along with the lemon.
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