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Lemon Drizzle Loaf

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This simple, classic Lemon Drizzle Cake recipe has a soft, lemony crumb and a tangy icing, perfect for afternoon tea!

Ingredients

Scale

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

  1. I use a loaf tin - approx 24cm x 10cm. Grease with butter and then a little flour just to ensure it doesn’t stick.
  2. Preheat the oven to 180c.
  3. Simply put the eggs, flour, butter, sugar, baking powder and lemon zest into a food processor and blitz until combined into cake batter.
  4. 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.
  5. Whilst the cake is baking, mix together the icing sugar and the lemon juice.
  6. 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.
  7. Cut into slices and serve with a bowl of raspberries and cups of hot tea.

 

Equipment

Find it online: https://desertislanddishes.co/lemon-drizzle-loaf/