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

Lemon Drizzle Loaf Cake

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