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