Lemon Drizzle Loaf Cake Recipe

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Lemon Drizzle Loaf Cake Recipe

This is truly the zingiest, most delicious and moreish lemon drizzle loaf cake you'll ever make. The recipe is easy to follow and the crumb is super soft and tender.

Prep Time15

Cook Time1

Total Time1 15

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: slices

Author: Emily Leary

Equipment

Ingredients

250 g white caster sugar (superfine sugar)
250 g salted butter
3 medium free range eggs
250 g self-raising white flour (self rising flour) sifted
4 unwaxed lemons (A standard UK lemon gives about 2 tbsp of juice. If yours are larger, adjust accordingly)
6 tbsp icing sugar (powdered sugar)

Metric - Ounces

Instructions

Make the Lemon Sponge

Grease and line your nonstick 1lb loaf tin. If you don't have any greaseproof paper, greasing and then dusting with flour can help prevent sticking.
Preheat the oven to 180C (160C fan, 350F).
Put the sugar and butter in a large bowl and whisk together until fluffy.
Add the beaten eggs a little at a time and whisk in.
Sift in the flour and fold until smooth.
Add the zest of 3 lemons and the juice of 1½ to the mixture and gently mix through.
Spoon the batter into the greased and lined loaf tin.
Mark a line in the batter down the centre using a knife. This will promote an attractive crack in the loaf cake and make it a lovely even shape.
Bake for approximately 60 minutes. (If the loaf tin is tall and narrow, the cake may take longer than one that is wide and shallow). The cake should be golden on the outside and the skewer pushed into the very centre should come out clean - keep an eye on it as you don't want it to over-bake.

Make & add the lemon syrup

In a small pan, mix the juice of 2½ of the lemons with the icing sugar.
Place over a medium low heat and stir until the sugar has dissolved, then bring to a boil for 1-2 minutes until you have a light syrupy texture.
Poke holes all over the warm sponge with a skewer, almost down to the bottom.
Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge gradually so that the syrup has time to soak in.
Allow to cool completely, then cut into generous slices and enjoy with a hot cup of tea or coffee.

Notes

Stored in an airtight container in a cool place out of direct sunlight, your lemon drizzle cake will keep well for 3-4 days.

Nutrition

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