For the Drizzle
- Juice of 1½ lemons
- 85g (⅓ cup + 1 tbsp) granulated sugar
👩🍳 Instructions
1. Preheat & Prep
Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line a 2lb loaf tin with baking paper.
2. Make the Cake Batter
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gently fold in the self-raising flour until just combined.
- Add the lemon zest, juice, and vanilla (if using). Mix until smooth and even.
3. Bake
Pour the batter into the prepared tin and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
4. Make the Drizzle
In a small bowl, mix the lemon juice and sugar together — don’t dissolve it fully; the little sugar crystals add a delightful crunch.
5. Drizzle & Cool
While the cake is still warm, poke holes all over the top with a skewer or toothpick.
Spoon the drizzle evenly over the cake, letting it soak in slowly.
Allow to cool completely in the tin before lifting out and slicing.
Pro Tips
- Room-temperature ingredients help create a smoother batter and even rise.
- Don’t overmix once the flour is added — it keeps the crumb tender.
- Warm drizzle on warm cake ensures it soaks deep inside for extra flavor.
- For extra shine, brush a second layer of drizzle once cooled.
Serving Suggestions
- Serve slices warm with a cup of Earl Grey or chamomile tea.
- Add a scoop of vanilla ice cream or a dollop of lemon curd for dessert.
- Perfect addition to brunch spreads or afternoon coffee breaks.
Variations
- Double Lemon: Add more zest and finish with a lemon icing glaze.
- Lemon-Lime Twist: Swap half the lemon juice for fresh lime.
- Gluten-Free: Use a gluten-free self-raising flour blend.
- Mini Loaves: Divide into small pans for gifting or portion control.
Storage
- Store at room temperature for up to 4 days.
- To freeze: Wrap tightly and freeze up to 3 months. Thaw at room temp before serving.
This Lemon Drizzle Loaf Cake is the perfect blend of sweet, tangy, and buttery — the kind of cake that brightens even the cloudiest day. With its moist crumb and crunchy glaze, it’s a classic that never fails to impress.
ADVERTISEMENT
