Lemon Drizzle Loaf Cake

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!

Lemon drizzle loaf cake

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.

Drizzling lemon syrup on lemon loaf cake

Lemon Drizzle Loaf Cake Recipe (makes 8-10 slices)

Ingredients

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

Method

Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper.

Start by making the loaf cake. 
  1. Combine the flour and baking powder in a bowl and set aside.
  2. 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.
  3. Now add the remaining flour, milk and lemon zest and fold together until fully combined.
  4. 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.
  1. In a small bowl stir together the sugar and lemon juice.
  2. 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.
  3. 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.
  1. Mix together the icing sugar and lemon juice until you have a thick but spreadable consistency.
  2. Spread the icing all over the top of the cake, letting it drop down the side of the cake.
  3. Finish by grating fresh lemon zest on top and decorating with lemon wedges.
  4. Store in an airtight container for up to 3 days.

Lemon drizzle and almond loaf cake

I love lemon drizzle cake, it’s a classic, but sometimes I find that the texture can be dry and well for a lemon drizzle cake there simply isn’t enough lemon! So I set myself the challenge of creating a lemon drizzle recipe that is still super easy to make, only requires a few ingredients but packs a punch in flavour and texture.

The recipe only uses one lemon, but it makes the most of it. Lemon zest in the sponge, lemon juice drizzled throughout the cooked warm sponge, and lemon juice mixed into the icing. The perfect balance between sweet and sour. The secret ingredient for the texture is ground almonds. They are a great substitute for flour, and with a high fat content due to their natural oils, they give this cake a lovely tender, moist texture.

Lemon drizzle and almond loaf cake

Ingredients

For the cake:
200g golden caster sugar
200g unsalted butter
3 large eggs, at room temperature
50g self-raising flour
150g ground almonds
1 teaspoon baking powder
1 teaspoon vanilla extract
1 lemon

For the icing:
8 tbsp icing sugar
Pretty edible decorations (gold stars, sprinkles, glitter)

Method

Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with grease proof paper – I use a single sheet a parchment, exactly the same length as the tin, so that it covers the bottom and the two longest sides.

Cream together the butter and sugar until light, fluffy and almost white in colour. Mix in the eggs one at a time, along with a little flour each time to stop the mixture from curdling.

Add in the remaining flour, ground almonds, baking powder, vanilla extract and the zest from the lemon (reserve the juice for later) and fold together until fully mixed.

Transfer the mixture to the loaf tin and bake in the oven for 40-50 minutes until a skewer inserted in the middle comes out clean.

Remove the cake from the oven. Using a toothpick or a skewer, poke holes all over the top. Squeeze over the juice from half the lemon and leave the cake to cool.

Once the cake is cool, mix together the icing sugar and juice from the other half of the lemon until you have a thick but pourable consistency. If the mixture is too thick add 1-2 teaspoons of water.

Pour the icing over the cake and sprinkle over with your favourite decorations.