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Lemon Drizzle Loaf Cake
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Lemon Drizzle Loaf Cake

The classic English cake. Light, moist and with plenty of lemon zing!
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 378kcal
Author thebakingexplorer

Ingredients

For the cake

  • 200 g Butter or baking spread softened, unsalted
  • 200 g Caster sugar also known as superfine sugar
  • 4 Eggs large
  • 200 g Self raising flour
  • 2 Lemons zest only

For the drizzle

  • 75 g Granulated sugar
  • 2 Lemons juice only, roughly 90-95ml

For the icing & decoration

  • 45 g Icing sugar
  • ½ - 1 tbsp Lemon juice depending on the desired consistency of icing
  • Lemon zest optional

Instructions

  • Pre-heat the oven to 150C Fan/325F/Gas Mark 3 and grease and line a 2lb loaf tin
  • Mix together the butter or baking spread and caster sugar until light and fluffy, ideally using an electric mixer
  • Add the eggs and whisk in until smooth
  • Mix in the flour gently until fully combined, then mix in the lemon zest
  • Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
  • While the cake is baking, juice the lemons that you zested for the cake. Mix the juice with the granulated sugar and set aside.
  • When the cake is done, but still warm, poke it all over with a thin skewer or cocktail stick. Brush or spoon the lemon and sugar mixture over it. Then leave the cake to cool fully in the tin
  • To make the icing, mix the lemon juice and icing sugar together and drizzle or pipe it over the cake. Then add the lemon zest on top if you like
  • Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months

Video

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • If you want to make the cake with plain or all purpose flour you will need to add baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoons, not the kind you stir coffee with) per every 200g plain or all purpose flour.
  • For easy and quick lining of the tin, use a loaf cake tin liner*
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 378kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 169mg | Potassium: 112mg | Fiber: 2g | Sugar: 33g | Vitamin A: 605IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg