Can I make this lemon cake in a round cake tin instead?

This lemon loaf is a pretty bombproof cake recipe so feel free to give it a go in a round tin. I haven’t tested it but would recommend trying a 20cm (8-inch) or 23cm (9-inch) tin. 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.

I don't own a food processor, can I make this Lemon Drizzle Cake by hand?

Absolutely. If you don’t have a food processor, you can make this lemon loaf 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 beater - 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.

How long does this lemon loaf cake keep?

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.

Can I freeze this lemon loaf cake?

Once it has cooled completely, you can also wrap it tightly in cling film and freeze it for up to 3 months. Defrost at room temperature before slicing and serving.

Should this lemon loaf cake be kept in the fridge?

No! This lemon loaf has an icing drizzle, rather than a creamy frosting, so 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 (a tupperware, cake tin or plate well-wrapped in cling film) and keep at room temperature.

Lemon Loaf Cake

Print Recipe

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5 from 4 reviews

This lemon loaf cake is a wonderfully simple, and utterly delicious, classic. Perfect for afternoon tea! There is something about the soft, zesty lemon crumb and tangy icing that is just too good to resist…

Author: Margie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Baking
Method: Oven
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the cake:

3 large eggs
170g self-raising flour
1 tsp baking powder
170g caster sugar
170g unsalted butter, diced and at room temperature
zest of 2 lemons

For the drizzle:

110g icing sugar
juice of 2 lemons

To serve: (optional)

Fresh raspberries
Icing sugar, for dusting

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Instructions

Preheat the oven to 180C/160C Fan. Grease and line a 900g (2lb) loaf tin (mine was 24cm x 10cm but dimensions do vary) with non-stick baking 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, 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 tin and bake in the preheated oven for about 30-35 minutes - or until well risen, bouncy to touch and a skewer inserted into the centre comes out clean.
Meanwhile, while the lemon loaf is baking, sieve the 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 tin to finish cooling completely.
When ready to serve, remove from the tin 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

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.

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.

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.

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 cling film and chilling for up to 3 months. Defrost fully at room temperature before slicing and serving.

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