Lemon Drizzle Loaf Cake (Print Version)

Moist, zesty loaf infused with fresh lemon and topped with a tangy glaze for a bright, delicious treat.

# What You'll Need:

→ For the Cake

01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 3 tablespoons whole milk
09 - 2 tablespoons freshly squeezed lemon juice

→ For the Lemon Drizzle

10 - 2.8 oz icing sugar
11 - 3 tablespoons freshly squeezed lemon juice

# How To Make:

01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3 minutes.
03 - Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest until evenly distributed.
04 - Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined, avoiding overmixing.
05 - Mix in the milk and lemon juice until the batter is smooth and fully incorporated.
06 - Pour the batter into the prepared loaf tin and smooth the top with a spatula to ensure even baking.
07 - Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
08 - While the cake bakes, prepare the lemon drizzle by whisking icing sugar and lemon juice to a pourable consistency.
09 - Remove the baked loaf from the oven and cool in the tin for 10 minutes. While still warm, poke holes across the top using a skewer and slowly drizzle the lemon glaze evenly over the cake.
10 - Allow the cake to cool completely in the tin before turning out and slicing.

# Expert Tips:

01 -
  • It's genuinely foolproof—the self-raising flour and simple creaming method mean even nervous bakers get beautiful results.
  • That warm-cake-meets-tangy-glaze moment is pure magic, especially when you poke the holes and watch the syrup soak in.
  • The whole loaf takes barely over an hour, so you can have homemade cake on the table without the stress of layer cakes or complicated techniques.
02 -
  • Room temperature eggs and butter really do matter—I learned this the hard way when I grabbed cold ingredients one morning, and the batter split, resulting in a gritty, dense cake that tasted like disappointment.
  • Fresh lemon juice makes all the difference; I once tried bottled as a shortcut and the glaze tasted sharp and chemical instead of bright and natural.
  • Poking the holes while the cake is still warm is essential—that's when it can absorb the glaze properly and stay moist rather than just coating the surface.
03 -
  • Use a microplane zester for lemon zest—it's finer than a box grater and gives you those delicate, flavor-packed shreds that distribute evenly throughout the batter.
  • If your oven runs hot or cold, rotate the loaf tin halfway through baking to ensure even browning and cooking.
  • Make the glaze thicker than you think you need it—it soaks into the warm cake and spreads out as it absorbs, so 'too thick' becomes just right.
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