Lemon Drizzle Loaf Cake (Printable Version)

Moist loaf with fresh lemon zest and tangy glaze, ideal for a bright, flavorful bake.

# What You Need:

→ For the Cake

01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 3 tablespoons whole milk
09 - 2 tablespoons freshly squeezed lemon juice

→ For the Lemon Drizzle

10 - 2.8 oz icing sugar
11 - 3 tablespoons freshly squeezed lemon juice

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line a 2-pound loaf tin with baking parchment.
02 - In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in the lemon zest until evenly distributed.
04 - Sift self-raising flour, baking powder, and salt into the mixture. Fold gently until just combined, being careful not to overmix.
05 - Mix in milk and lemon juice until the batter achieves a smooth, pourable consistency.
06 - Pour batter into the prepared loaf tin and smooth the top evenly with a spatula.
07 - Bake for 45 to 50 minutes, or until a skewer inserted into the center emerges clean.
08 - While the cake bakes, whisk together icing sugar and lemon juice to achieve a pourable glaze consistency.
09 - Remove loaf from oven and allow to cool in tin for 10 minutes. While still warm, poke holes across the top using a skewer and slowly drizzle lemon glaze over the surface.
10 - Allow to cool completely in the tin before turning out and slicing into 8 portions.

# Expert Advice:

01 -
  • The batter comes together in minutes with no fancy techniques, yet somehow tastes like you've been baking all morning.
  • That moment when you poke holes in the warm cake and watch the glaze seep in is pure kitchen magic—tangy, moist, and impossible to mess up.
02 -
  • Room temperature ingredients aren't a suggestion—they make a real difference in how smoothly everything combines and how tender your final cake turns out.
  • The glaze tastes better when it has time to set slightly, so don't slice the cake immediately after glazing or you'll lose all that beautiful coating.
03 -
  • Use a microplane zester rather than a box grater—you'll get finer, more fragrant zest and it's easier to control how much you're getting.
  • If your cake is browning too quickly on top, drape a loose sheet of foil over the tin for the last 15 minutes of baking to protect it while the inside finishes cooking.
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