Lemon Drizzle Loaf Cake: Irresistibly Tangy and Moist
This Lemon Drizzle Loaf Cake is irresistibly tangy and moist, perfect for any occasion.
Equipment
- oven
- loaf tin
- mixing bowl
- skewer
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar or granulated
- 4 large eggs
- 225 g self-raising flour
- 1 large lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract optional
- 1.5 lemons juice for drizzle
- 85 g granulated sugar for drizzle
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4 and prepare a 2lb loaf tin.
- Cream the butter and sugar until fluffy, then add eggs one at a time, mixing well.
- Fold in the flour, lemon zest, lemon juice, and vanilla until smooth.
- Pour the batter into the tin and bake for 45–50 minutes until a skewer comes out clean.
- Mix lemon juice and sugar for the drizzle, leaving some sugar undissolved.
- Poke holes in the warm cake and spoon the drizzle over it, then cool completely.
Notes
Use room-temperature ingredients for a smoother batter. Avoid overmixing after adding flour to maintain a tender crumb. Apply drizzle while warm for better absorption.