Lemon Drizzle Loaf
- Laura
- Sep 22, 2020
- 2 min read
A popular classic loaf cake with a sweet and citrusy taste!
Lemon drizzle loaf cake is a staple for many of us in our baking repertoire, but if you haven't tried it yet it is a must-have! This recipe creates a simple loaf cake that adds the citrusy flavour of lemons for a refreshing slice that goes great with a cup of tea or coffee!
My Notes:
I have been making this lemon drizzle recipe for years and I have perfected it to just how I like it! I love this recipe as it is really simple and lemon drizzle cake is a popular one for many of us. It also makes a big loaf cake so is perfect for sharing and you can cut the slices as thin or as chunky as you like to enjoy them!
Serves: 12 Slices
Prep Time: 15 Minutes
Cooking Time: 45-50 Minutes
Allergies: Contains Dairy & Eggs
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
Loaf Cake:
225g Caster Sugar
225g Butter/Stork
4 Eggs
225g Self-Raising Flour
Zest of 1 Unwaxed Lemon
Lemon Drizzle:
Juice of 1 1/2 Unwaxed Lemons
85g Caster Sugar
Method:
Preheat the oven to 180°C/160°C fan/gas mark 4 and line a loaf tin with baking paper or a pre-made liner.
Cream together the sugar and butter until soft and fluffy.
Beat the eggs and add one at a time, mixing well.
Sift in the self raising flour.
Mix in the zest of 1 lemon and mix until fully combined.
Carefully pour the mixture into the lined baking tin and even out.
Bake in the oven for 45-50 minutes. To test, insert a skewer into the middle and it should come out clean.
While the cake is cooling in the tin, you can make the drizzle.
To make the drizzle, mix the juice of 1 1/2 lemons with the 85g of caster sugar.
Prick the warm cake all over with a skewer or a fork to make holes then pour the drizzle all over the top of the cake. The drizzle will seep into the holes for even distribution.
Leave the cake in the tin to fully cool before removing and slicing.
Enjoy!
My Tips:
I like to use pre-made loaf tin liners for this recipe as it is so much easier! They are made to perfectly fit the shape of a loaf tin so save a lot of time and effort when it comes to lining.
Always use unwaxed lemons for this recipe as when zesting you don't want it to be half wax!
Make sure to add the eggs either one by one or slowly a bit at a time. This allows you to mix the batter properly to avoid lumps.
When pricking the cake for the drizzle, I suggest not going all the way to the bottom of the tin so that the drizzle doesn't sit at the bottom. I also recommend making plenty of even holes and pouring the drizzle over slowly so that it is fully and evenly covered.
Make sure to leave the cake in the tin when pouring over the drizzle, otherwise it will just end up everywhere but on the cake!
If you do decide to try out my lemon drizzle loaf recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
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