Lemon Drizzle Loaf Cake (Printable)

Moist loaf bursting with fresh lemon zest and a tangy glaze for a bright, springtime treat.

# What You'll Need:

→ For the 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

→ For the 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, approximately 3-4 minutes.
03 - Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest until evenly distributed.
04 - Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined, being careful not to overmix.
05 - Mix in the milk and lemon juice until the batter reaches a smooth consistency.
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 allow 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 the loaf to cool completely in the tin before turning out and slicing.

# Expert Advice:

01 -
  • It's genuinely hard to mess up, which means you can bake it on a Tuesday afternoon without stress.
  • The texture lands in that perfect middle ground between tender and sturdy enough to slice cleanly.
  • One cake feeds people, impresses without effort, and somehow tastes more expensive than it actually is.
02 -
  • The secret to not ending up with a sunken middle is not opening the oven door in the first 35 minutes—even though the curiosity is real.
  • Room temperature eggs and butter are non-negotiable because cold ingredients won't blend smoothly, and you'll feel the difference in every bite.
  • That glaze works best when the cake is still warm enough to absorb it, so don't wait too long after it comes out of the oven.
03 -
  • Always sift your flour and baking powder together, even though it feels like an extra step, because it prevents lumps and ensures everything rises evenly.
  • If your lemons feel hard, roll them on the counter with the heel of your hand before zesting—they release more juice and oil when slightly warmed.
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