This easy lemon drizzle loaf cake is light, buttery and refreshing, it’s an all-time classic that looks and tastes absolutely delicious. If you love lemon, this is the recipe for you!
How to make a lemon drizzle loaf cake
There are 3 parts to this recipe, the sponge, the lemon drizzle and the lemon icing. Each is super easy to make and only requires a few ingredients.
Start by making a simple sponge mixture
You’ll start by making a simple sponge mixture. I always use Stork (margarine) for cakes and add a couple of tablespoons of milk, it helps give the cake a lovely light and fluffy texture. Lemon zest is also added to the sponge mixture to add flavour.
Drizzle over the lemon syrup
Whilst the cake is still warm, you’ll drizzle a lemon syrup on top and let it soak into the sponge. This is what makes this cake SO delicious! The sponge will pack a zesty punch and the texture is moist and light.
Decorate with lemon icing
You can enjoy this cake as it is, but I think it’s even better with a layer of sweet and sticky icing on top. Plus the icing is so easy to make, just mix together white icing sugar and lemon juice until you have a thick but spreadable consistency. Then you’ll spoon it on top of the cake, letting it drip down the sides.
Lemon Drizzle Loaf Cake Recipe (makes 8-10 slices)
For the loaf cake:
175g Stork tub (margarine) or unsalted butter
175g golden caster sugar
2 large eggs, at room temperature
175g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
1 lemon, zest only
For the lemon syrup:
1 lemon, juice only
50g golden caster sugar
For the lemon icing:
200g icing sugar
1 lemon, juice only
Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper.
Start by making the loaf cake.
- Combine the flour and baking powder in a bowl and set aside.
- In a separate bowl beat the butter and sugar together until pale and creamy. Mix in the eggs one at a time, along with a tablespoon of the flour each time to stop the mixture from curdling.
- Now add the remaining flour, milk and lemon zest and fold together until fully combined.
- Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean.
Whilst the cake is baking, make the lemon syrup.
- In a small bowl stir together the sugar and lemon juice.
- Once the cake is baked, remove it from the oven and use a skewer or toothpick to poke holes all over the top. Spoon the syrup all over the cake and let it sink into the sponge.
- Leave the cake to cool for 10 minutes in the baking tin before turning out onto a cooling rack.
Once the cake is cool, make the lemon icing.
- Mix together the icing sugar and lemon juice until you have a thick but spreadable consistency.
- Spread the icing all over the top of the cake, letting it drop down the side of the cake.
- Finish by grating fresh lemon zest on top and decorating with lemon wedges.
- Store in an airtight container for up to 3 days.
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