Lemon Drizzle Loaf Cake (Printable)

Moist loaf infused with bright lemon zest and finished with a tangy lemon glaze for a refreshing treat.

# Ingredient List:

→ For the Cake

01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 3 tablespoons whole milk
09 - 2 tablespoons freshly squeezed lemon juice

→ For the Lemon Drizzle

10 - 2.8 oz icing sugar
11 - 3 tablespoons freshly squeezed lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest until evenly distributed.
04 - Sift the self-raising flour, baking powder, and salt into the mixture. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Mix in the milk and lemon juice until the batter reaches a smooth consistency.
06 - Pour the batter into the prepared loaf tin and smooth the top with a spatula, ensuring even distribution.
07 - Bake for 45-50 minutes, or until a skewer inserted into the center emerges clean.
08 - While the cake bakes, whisk together the icing sugar and lemon juice in a small bowl until achieving a pourable consistency.
09 - Remove the baked loaf from the oven and cool in the tin for 10 minutes. While still warm, pierce the surface all over with a skewer and slowly drizzle the lemon glaze evenly across the top.
10 - Allow the cake to cool completely in the tin before turning out onto a wire rack and slicing into eight portions.

# Expert Advice:

01 -
  • It's moist without being dense, with a tender crumb that somehow stays fresh for days.
  • The glaze is where the magic happens—it's tangy, glossy, and transforms the whole cake in minutes.
  • You can have it cooling on your counter in under two hours from cold oven to first slice.
02 -
  • If you add the glaze to a cold cake, it sits on top instead of soaking in—the warm cake absorbs it and stays moist longer.
  • Separating your lemon zest from the pith is the difference between bright flavor and bitter disappointment, so take your time with a good grater.
03 -
  • Don't skip the parchment paper—it's the difference between a cake that comes out cleanly and one that breaks apart in the tin.
  • Make the glaze while the cake bakes so it's ready to apply while the cake is still warm and will soak it up properly.
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