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This lemon loaf cake is such a timeless classic. It is so good and such a crowd-pleasing classic British bake. The unbelievably soft, moist sponge infused with that gorgeous zesty lemon drizzle is such a delicious combination. Plus, it takes just minutes to prepare (the oven does most of the hard work). In fact, I think this might be one of the easiest cake recipes there is…
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I often think this lemon pound cake is far more delicious than it deserves to be. Especially when you consider the simplicity of its ingredients and method. It uses just 7 affordable, accessible ingredients you are likely to already have at home! All you have to do is blitz them together in a food processor, pour into the prepared pan, and bake in the oven. While you wait (and try to resist the incredible tangy lemon smell filling up your kitchen), you mix up the quick and easy lemon drizzle. Then you just poke some holes in the surface, pour the lemon drizzle over and leave it to soak up all that beautiful flavor. It really is that simple.
You can make this lemon loaf all year round, although I think it is perfect for occasions like Mother’s Day and Easter. I always think citrus flavors are perfect for springtime bakes. Recipes like this, my raspberry, almond and ricotta cake and gateau au yaourt are ideal as they are so easy.
It might seem odd to mix a lemon loaf in the food processor, but it saves on a bit of elbow grease (which is always welcome in my kitchen). You can make it with a bowl and a wooden spoon, if you prefer, but it will take slightly longer. Alternatively, use a hand-held mixer or, even better, a stand mixer.
This lemon loaf is one of those brilliant pound cakes that is even more delicious the next day. This is because that tangy lemon drizzle will have had time to infuse into the sponge, making it even softer. You can then keep it in a sealed container for up to 3 days or freeze (well wrapped) for up to 3 months. You can slice and serve as it is. However, I like to scatter with a handful of plump and juicy raspberries and dust with confectioners’ (icing) sugar. The contrast of the fruity raspberries and zesty lemon is so delicious. But any seasonal berries work really well.
Why you will love this recipe
- It is a quick and easy cake recipe made in one bowl (well, a food processor).
- It has a beautifully moist texture and zingy lemon flavor.
- It is a popular classic that everybody loves. Perfect for a spot of elevenses (Britain’s mid-morning coffee break) or afternoon tea.
- It is budget-friendly and uses just 7 ingredients you are likely to already have at home.
Ingredients
- Eggs – I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark.
- Self-rising flour (self-raising flour) – This is plain flour with a raising agent added. It helps create a light and airy lemon loaf cake.
- Baking powder – Not to be confused with baking soda (bicarbonate of soda) – they do very different things! This, alongside the self-raising flour, gives the lemon loaf cake a wonderfully light texture.
- Superfine sugar (caster sugar) – This brings sweetness and helps create a beautifully moist lemon loaf cake.
- Butter – Opt for unsalted so you can control the salt level in the lemon loaf cake. It is really important it is at room temperature before you start, or else you will end up with clumps in your batter.
- Lemon – The main flavor in this lemon cake. I use the zest in the batter and the juice in the icing so nothing goes to waste!
- Confectioners’ sugar (icing sugar) – This helps create the zesty lemon drizzle. It also looks very pretty as a decoration and adds a hint of sweetness to balance the citrusy lemon flavors.
Substitutions and variations
Superfine (caster) sugar: You can swap for granulated or golden caster sugar if that is what you have.
Vanilla icing sugar: If you can find it, use vanilla icing sugar in the icing and as a decoration. It adds a subtle vanilla sweetness that just tastes so good.
Whipped cream: For a little indulgence, serve slices of this lemon loaf with a spoonful of whipped cream. You can even swirl some lemon curd through it to max out the citrus flavor.
Berries: A sprinkling of plump and juicy berries complements the zesty lemon pound cake perfectly. My favorite is raspberries, but you can use whatever you like. Strawberries, blueberries, blackberries, or pitted cherries – the choice is yours. I like to go with what is in season. If you don’t have fresh berries, serve slices with a fruity berry coulis. Bonne Maman has a lovely cherry compote too.
Sprigs of fresh mint: For a pop of color and a refreshing flavor, decorate with a few sprigs of fresh mint.
Candied lemon: If making this lemon loaf cake for a special occasion, decorate with candied lemon. You can make your own slices or buy them in shreds. Lemon jelly sweets also work well for a bit of fun. Alternatively, try these lemon jelly slices.
How to make lemon loaf cake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 180C/160C Fan. Grease and line a 9.5 x 4-inch (24 x 10 cm) loaf pan (dimensions do vary a bit) with parchment paper.
TWO: Add flour, baking powder, superfine (caster) sugar, butter, and lemon zest into a food processor.
THREE: Add the eggs.
FOUR: Blitz in the food processor until smooth.
FIVE: It should form a smooth cake batter. Make sure you scrape down the sides as necessary.
SIX: Scrape into the prepared pan and bake in the preheated oven for about 30-35 minutes, or until well risen, bouncy to the touch, and a skewer inserted into the center comes out clean.
SEVEN: Meanwhile, while the lemon loaf is baking, sieve the confectioners’ (icing) sugar into a medium-sized bowl. Mix in the lemon juice to form a smooth icing.
EIGHT: Once the cake is baked, use a sharp knife or skewer to poke holes across the top, making sure you go all the way down to the bottom. Gradually pour over the icing, a little at a time, ensuring it is evenly distributed across the cake. Let it soak in before pouring over the remaining glaze.
Tips from Margie’s kitchen
- Room temperature butter: Make sure your butter is at a slightly softened room temperature when you add it to the food processor. If it is fridge-cold, it won’t cream with the sugar properly, and you will end up with lumps in the batter.
- Microplane grater: My top tip for zesting lemons would be to use a microplane grater. It is much easier than using the zesting side of a box grater. Invest in a good one, and it will last ages (they aren’t too expensive anyway). They are also ideal for grating Parmesan over savory dishes.
- The perfect bake: Even if they have the same volume, loaf pans can vary in dimensions, which will impact the cooking time. Keep an eye on your lemon loaf towards the end of the cooking time. If it is browning too quickly, but not quite baked, cover with foil and continue to cook a little longer.
- Sifting: Don’t be tempted to skip the sifting of the confectioners’ (icing) sugar. It is really important to avoid a lumpy lemon drizzle.
- Quick check: Try not to completely remove the lemon loaf from the oven when you are checking to see if it is ready; otherwise, it might sink. Instead, quickly and confidently pull out the shelf to check the cake. Slide it back in the oven if required (covered with foil, if the top is getting too dark but the middle needs more time).
Frequently asked questions
This lemon loaf is a pretty bombproof cake recipe so feel free to give it a go in a round pan. I haven’t tested it but would recommend trying an 8-inch (20 cm) or 9-inch (23 cm) loaf pan. It is likely to have a slightly shorter cooking time, so do keep an eye on it. You can also make lemon cupcakes. It should make around 12 cupcakes, which will take around 18-22 minutes to bake.
Absolutely. If you don’t have a food processor, you can make this cake the old-fashioned way with a bowl and wooden spoon. It will take a fair bit of elbow grease, though! Otherwise, use a large bowl and electric mixer, or even a stand mixer. It is a very simple and forgiving cake. The key to a successful batter is having the butter soft enough to cream into the other ingredients – whichever method you use.
It will still be delicious for up to 3 days stored in an airtight container at room temperature. It is the sort of cake that tastes even better the following day when the zesty lemon drizzle has infused into the sponge.
Once it has cooled completely, you can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Defrost at room temperature before slicing and serving.
No! This lemon loaf has an icing drizzle, rather than a creamy frosting, so it really shouldn’t be kept in the fridge. It will actually become stale more quickly because the cold temperature draws out the moisture and makes it go dry and hard. Pop it in a sealed container and keep at room temperature.
Other recipes you might enjoy
If you like the sound of this lemon loaf cake, try my orange and almond cake or easy berry cake. Also don’t miss my lemon posset, lemon meringue tart, lemon meringues, or lemon curd.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
If you tried this Lemon Loaf Cake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Lemon Drizzle Loaf Cake
Ingredients
For the cake:
- 3 large eggs
- 6 oz self-rising flour (self-raising flour), about 1 1/3 cups
- 1 tsp baking powder
- 6 oz superfine sugar (caster sugar), about 1 scant cup
- 6 oz unsalted butter, 1 1/2 sticks; diced and at room temperature
- 2 lemons, zested
For the drizzle:
- 4 oz confectioners' sugar (icing sugar), about 1 scant cup
- 2 lemons, juiced
To serve (optional):
- Fresh raspberries
- Confectioners' sugar (icing sugar), for dusting
Instructions
- Preheat the oven to 355°F (180°C/160°C fan). Grease and line a 9.5 x 4-inch (24 x 10 cm) loaf pan with parchment paper. Alternatively, grease with butter and coat with a little flour if you are confident it is very non-stick.
- Put the eggs, flour, baking powder, superfine (caster) sugar, butter, and lemon zest into a food processor. Blitz until combined to form a smooth cake batter, scraping down the sides as necessary.
- Scrape into the prepared pan and bake in the preheated oven for about 30-35 minutes – or until well risen, bouncy to touch, and a skewer inserted into the center comes out clean.
- Meanwhile, while the lemon loaf is baking, sieve the confectioners' (icing) sugar into a medium-sized bowl. Mix in the lemon juice to form a smooth icing.
- Once the cake is baked, use a sharp knife or skewer to poke holes across the top, making sure you go all the way down to the bottom. Gradually pour over the icing, a little at a time, ensuring it is evenly distributed across the cake. Leave it to soak in before pouring over the remaining glaze.
- Leave in the pan to finish cooling completely.
- When ready to serve, remove from the pan and set onto a flat serving plate. Scatter around a few fresh raspberries and dust with icing sugar. Cut into slices and serve with freshly brewed tea.
Notes
Make-ahead and storage
To store: Keep in an airtight container at room temperature for up to 3 days. To freeze: Leave the lemon loaf cake to cool completely before covering in a double layer of plastic wrap and chilling for up to 3 months. Defrost fully at room temperature before slicing and serving. Make ahead: If you can resist it, it will keep well in an airtight container at room temperature for up to 3 days. It is actually better after the first day as the lemon drizzle has had time to infuse the sponge.More quick tips
- Softened butter: It is very important that your butter is at a soft room temperature before you start to make this lemon loaf. If it is fridge-cold, it won’t cream with the sugar properly, and you will end up with lumps in the batter.
- Measuring: In the UK, we use metric weight and volume measurements for ingredients. For the absolute best results with any British baked good, pull out your kitchen scale and start weighing!
- Decorate: If you want to make this lemon loaf cake look even more special, you can decorate with sprigs of fresh mint and candied lemon slices. Some extra lemon zest also looks very pretty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best and easiest cake recipe I have ever tried. It’s a hit every time I make it
It was the nicest lemon drizzle cake I’ve ever tasted and I’m no baker! Very easy to make.
I am not a baker at all but found this easy and delicious, and my family loved it. My son even asked to have it for his birthday cake. Thank you Margie!
This is a fantastic recipe – so easy to make and came out wonderfully. I needed to cook a little longer then recipe in the end
I came across you on IG 100 days series so I followed and saved a few recipes. I made this last night to have during the week at work, it was so quick and easy and is so tasty xx