Lemon Drizzle Loaf Cake

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Lemon Drizzle Loaf Cake – Bright, Buttery, and Irresistibly Moist

There’s something timeless about a lemon drizzle cake — soft, golden, and soaked with that sweet-tart syrup that makes every bite sparkle. This classic loaf has the perfect balance of buttery richness and refreshing citrus tang.

Whether it’s for a weekend treat, an afternoon tea, or to impress guests with something simple yet elegant, this recipe is foolproof. The result? A beautifully moist, sunshine-filled cake that melts in your mouth and fills your kitchen with the irresistible scent of fresh lemon.

 Why You’ll Love This Recipe

• Moist, zesty perfection — thanks to real lemon juice and zest.
• Crisp sugary topping — that signature “crunch” drizzle everyone loves.
• Simple ingredients — pantry staples that come together effortlessly.
• Beautiful presentation — golden, glossy, and bakery-worthy.

 Equipment

• 2lb loaf tin (about 9x5 inches)
• Electric mixer or hand whisk
• Mixing bowls
• Microplane or zester
• Spatula
• Skewer or toothpick
• Baking paper

 Ingredients

For the Cake

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup) caster sugar (or granulated)
• 4 large eggs
• 225g (1¾ cups) self-raising flour
• Zest of 1 large lemon
• 2 tbsp lemon juice
• Optional: 1 tsp vanilla extract

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

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the eggs one at a time, mixing well after each addition.
3. Gently fold in the self-raising flour until just combined.
4. 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.

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Lemon Drizzle Loaf Cake

A buttery, moist lemon loaf infused with zesty flavor and topped with a sweet, crunchy citrus glaze.

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Ingredients Equipment Method Notes

Ingredients

  

Cake:

• 225 g butter softened
• 225 g sugar
• 4 large eggs
• 225 g self-raising flour
• Zest of 1 large lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract optional

Drizzle:

• Juice of 1½ lemons
• 85 g granulated sugar

Equipment

• Electric mixer or hand whisk
• mixing bowls
• Microplane or zester
• spatula
• Skewer or toothpick
• Baking paper

Method

 

1. Preheat oven to 180°C (160°C fan) / 350°F. Line a 2lb loaf tin with baking paper.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs one at a time.
4. Fold in flour, lemon zest, lemon juice, and vanilla.
5. Pour into tin and bake 45–50 minutes, or until golden and springy.
6. Mix lemon juice and sugar for drizzle.
7. While warm, poke holes in cake and spoon drizzle over.
8. Cool fully before slicing.

Notes

For an extra zing, top with a thin lemon glaze after cooling.

Add poppy seeds for a bakery-style twist.

Keeps well in an airtight container for up to 4 days.