Lemon Drizzle Loaf Cake

The Lemon Drizzle Loaf Cake is a celebration of fresh, vibrant citrus flavor wrapped in a tender, moist crumb. Its zesty lemon aroma fills your kitchen with the promise of spring and sunshine. Topped with a shiny, tangy lemon glaze, this easy British dessert brings a bright and uplifting finish that's perfect for afternoon tea or a cheerful dessert any time of year.

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This classic British loaf brings cheer and simplicity to your baking routine. The combination of self-raising flour and baking powder ensures a perfect rise, while the lemon zest contributes bursts of citrus aroma throughout each slice. Whether enjoyed plain or with a dollop of cream, it's a crowd-pleaser that’s straightforward enough for bakers of all levels.

Ingredients

• 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
• 80 g icing sugar (for the lemon drizzle)
• 3 tbsp freshly squeezed lemon juice (for the lemon drizzle)

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 an extra tactile experience, you can fold in a handful of poppy seeds to the batter before baking. Make sure your eggs are at room temperature to help the batter combine smoothly and achieve the perfect rise. When drizzling the lemon glaze, working while the cake is still warm allows the citrus to soak in, enhancing the moistness throughout.

Varianten und Anpassungen

Try substituting half the lemon juice in the glaze with limoncello for a sophisticated adult twist that adds depth to the glaze’s tanginess. Alternatively, you can experiment with adding a few teaspoons of finely chopped fresh herbs like thyme or rosemary to the batter for an herby note that complements the lemon beautifully.

Serviervorschläge

This lemon drizzle loaf is delightful served alongside fresh berries such as raspberries or blueberries. Add a dollop of whipped cream to balance the tartness and create a luscious, elegant dessert perfect for afternoon tea or a light finish to any meal.

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This easy Lemon Drizzle Loaf Cake brings a bright splash of citrus and a tender crumb to your baking repertoire. Its simple ingredients and straightforward steps make it accessible to bakers at any skill level, while the perfect balance of sweet and tart enlivens your dessert table with every slice.

Recipe FAQs

→ What type of flour is best for the loaf?

Self-raising flour provides the perfect rise and light texture essential for this lemon loaf.

→ Can I use fresh lemon juice for the drizzle?

Yes, freshly squeezed lemon juice works best for a tangy and natural glaze.

→ How can I ensure the loaf stays moist?

Combining softened butter, eggs, and milk while avoiding overmixing keeps the loaf tender and moist.

→ What is the ideal baking temperature and time?

Bake at 180°C (350°F) for about 45–50 minutes until a skewer inserted comes out clean.

→ Are there variations to enhance flavor or texture?

Adding poppy seeds to the batter or substituting half the lemon juice in the glaze with limoncello adds unique twists.