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Lemon Drizzle Loaf Cake

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


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


  • 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, around 3 minutes, 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. Remove the cake from the tin and remove the baking paper, put it on your serving plate. Drizzle or pipe the icing 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



  • 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.


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