Lemon Drizzle Loaf Cake is such a classic and every time I make it, I think to myself that I really should make it more often. It’s so good. And I think much more delicious than it deserves to be in a way. A classic British bake, with it's tangy lemon icing and soft crumb it really is more than the sum of it's parts.
I love the idea of the magic of baking a cake and then pouring over the sugar glaze and just letting the warm cake soak up all the beautiful flavour. It makes for an incredibly moist cake and completely irresistible in my opinion.
I always make this one in the food processor and it works so well and saves on a bit of elbow grease which is always a welcome saving in my kitchen.
Ingredients
- large eggs
- self raising flour (for international readers, this is how to mix your own!)
- caster sugar (also sold a superfine sugar, granulated sugar will also work but caster sugar will yield a lighter crumb)
- unsalted butter, at room temperature
- baking powder
- lemons
- icing sugar (also sold as powdered sugar or confectioners sugar)
Frequently Asked Questions
You can make it this in a cake tin by all means but I actually love having a lemon drizzle loaf, it’s what my granny always used to do!
Yes, you can make this cake with a wooden spoon and lots of elbow grease by all means, or even better using an electric beater or even a stand mixer. It's a very simple, very forgiving cake!
It's still good for up to 3 days on the counter, and it's the kind of cake that will be even better the next day!
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Lemon Drizzle Loaf
This simple, classic Lemon Drizzle Cake recipe has a soft, lemony crumb and a tangy icing, perfect for afternoon tea!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the cake:
- 3 large eggs
- 170g self raising flour
- 170g caster sugar
- 170g unsalted butter, at room temperature (this is important!)
- 1 tsp baking powder
- zest of 2 lemons
For the drizzle:
- juice of the 2 lemons you zested
- 110g icing sugar
Instructions
- I use a loaf tin - approx 24cm x 10cm. Grease with butter and then a little flour just to ensure it doesn’t stick.
- Preheat the oven to 180c.
- Simply put the eggs, flour, butter, sugar, baking powder and lemon zest into a food processor and blitz until combined into cake batter.
- Pour into the prepared tin and then bake for 30 -35 mins until a skewer comes out clean and it' bounces back to your touch.
- Whilst the cake is baking, mix together the icing sugar and the lemon juice.
- When it’s baked, poke the cake with a sharp knife or a skewer all the way down to the bottom and then pour over the glaze a little at a time. Let it get soaked in before pouring over the rest of the glaze.
- Cut into slices and serve with a bowl of raspberries and cups of hot tea.
Abbey says
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