Description
Bright, buttery, and irresistibly moist, this Lemon Drizzle Loaf Cake is a timeless classic. The soft crumb soaks up a sweet-tart lemon syrup, giving you that iconic sparkle of fresh citrus in every bite. Simple, elegant, and always crowd-pleasing, it’s perfect for afternoon tea, brunch, or a cozy dessert.
Introduction
A good lemon drizzle cake feels like sunshine in loaf form—golden, fragrant, and beautifully balanced between sweet and tangy. This recipe is foolproof and uses basic ingredients to create a moist, tender cake with a delicate crunch from the classic sugar-lemon drizzle. Whether you’re baking for guests or treating yourself, this loaf brings brightness to any moment.
Why You’ll Love This Recipe
- Moist, zesty crumb full of real lemon flavor
- Classic crunchy sugar topping
- Pantry-friendly ingredients
- Bakery-worthy appearance with minimal effort
Equipment
- 2 lb loaf tin (9×5 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 sugar
- 4 large eggs
- 225g (1¾ cups) self-raising flour
- Zest of 1 large lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract (optional)
For the Drizzle
- Juice of 1½ lemons
- 85g (⅓ cup + 1 tbsp) granulated sugar
Instructions
1. Preheat and Prepare
Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line the 2 lb loaf tin with baking paper.
2. Make the Batter
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the self-raising flour gently, just until combined.
- Add the lemon zest, lemon juice, and optional vanilla. Mix until smooth.
3. Bake
Pour the batter into the prepared loaf 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
Mix the lemon juice and sugar together in a small bowl.
Do not dissolve the sugar completely—those crystals create the signature crunch.
5. Drizzle and Cool
While the cake is still warm, poke holes all over the top with a skewer.
Spoon the drizzle evenly across the surface and allow it to soak in.
Cool the cake fully in the tin before slicing.
Pro Tips
- Use room-temperature ingredients for an even, smooth batter.
- Avoid overmixing once the flour is added to keep the crumb tender.
- Apply the drizzle while the cake is warm to help it absorb deeply.
- For extra shine, brush on a second drizzle layer after the cake cools.
Serving Suggestions
- Serve with Earl Grey or chamomile tea.
- Pair with lemon curd, whipped cream, or vanilla ice cream.
- Slice for brunch or afternoon coffee breaks.
Variations
- Double Lemon: Add extra zest and finish with a lemon glaze.
- Lemon-Lime: Replace half the lemon juice with lime juice.
- Gluten-Free: Use a gluten-free self-raising flour blend.
- Mini Loaves: Divide batter into small pans for gifting.
Storage Tips
- Store at room temperature for up to 4 days.
- Freeze for up to 3 months, wrapped well. Thaw at room temperature.
Conclusion
This Lemon Drizzle Loaf Cake is the perfect harmony of sweetness, citrus brightness, and buttery richness. With its moist interior and crunchy glaze, it’s a classic bake that always impresses—simple enough for everyday enjoyment, yet elegant enough for any occasion.