Lemon Drizzle Loaf Cake

There's something magical about the combination of buttery cake and bright, zingy lemon that makes this Lemon Drizzle Loaf Cake an absolute classic. This British teatime favorite delivers a moist, tender crumb infused with fresh lemon zest and finished with a glossy, tangy glaze that soaks into every slice. Whether you're hosting afternoon tea, celebrating spring, or simply craving a slice of sunshine, this easy-to-make loaf cake is guaranteed to brighten any day.

Pin it

What sets this lemon drizzle loaf apart is the technique of poking holes in the warm cake and pouring the glaze over top. This ensures the citrusy sweetness penetrates deep into the crumb, creating pockets of flavor in every bite. The result is a cake that's never dry, always flavorful, and utterly addictive. With just 15 minutes of prep time and minimal fuss, you'll have a bakery-worthy loaf that's bound to become a household favorite.

Ingredients

• 200 g unsalted butter, softened
• 200 g caster sugar
• 3 large eggs, room temperature
• 1 tbsp finely grated lemon zest (from 2 lemons)
• 200 g self-raising flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp whole milk
• 2 tbsp freshly squeezed lemon juice
• 80 g icing sugar (for the drizzle)
• 3 tbsp freshly squeezed lemon juice (for the drizzle)

Instructions

Step 1

Preheat the oven to 180°C (350°F). Grease and line a 900g (2lb) loaf tin with baking parchment.

Step 2

In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

Step 3

Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest.

Step 4

Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined.

Step 5

Mix in the milk and lemon juice until the batter is smooth.

Step 6

Pour the batter into the prepared loaf tin and smooth the top with a spatula.

Step 7

Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

Step 8

While the cake is baking, prepare the lemon drizzle by mixing icing sugar and lemon juice to a pourable consistency.

Step 9

Remove the baked loaf from the oven and leave to cool in the tin for 10 minutes. While still warm, poke holes all over the top using a skewer and slowly drizzle the lemon glaze over the cake.

Step 10

Allow to cool completely in the tin before turning out and slicing.

Zusatztipps für die Zubereitung

For the best results, ensure your butter and eggs are at room temperature before you begin. This helps create a smooth, well-emulsified batter that bakes evenly. When creaming the butter and sugar, take your time—at least 3-4 minutes—until the mixture is noticeably pale and light in texture. Don't overmix once you add the flour, as this can result in a dense cake. Use a gentle folding motion to keep the crumb tender. When applying the glaze, work while the cake is still warm but not piping hot, and pour slowly to allow the syrup to soak in gradually rather than running off the sides.

Varianten und Anpassungen

This versatile loaf cake is easy to customize to your taste. For extra texture and a subtle nutty flavor, add a handful of poppy seeds to the batter before baking. If you want an adult twist, substitute half the lemon juice in the glaze with limoncello for a sophisticated boozy note. You can also experiment with other citrus fruits—try orange or lime zest and juice for a different flavor profile. For a dairy-free version, use plant-based butter and a non-dairy milk alternative, keeping in mind the texture may vary slightly.

Serviervorschläge

This lemon drizzle loaf is delightful on its own, but you can elevate it further by serving with fresh seasonal berries such as strawberries, raspberries, or blueberries. A dollop of lightly whipped cream or a scoop of vanilla ice cream makes it feel extra special for dessert. For afternoon tea, pair slices with a pot of Earl Grey or chamomile tea. The cake also keeps well—store it in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.

Pin it

This Lemon Drizzle Loaf Cake is a timeless recipe that never fails to impress. Its bright, cheerful flavor and tender texture make it the perfect bake for any season, but especially during spring when you crave something light and refreshing. Whether you're an experienced baker or just starting out, this straightforward recipe will reward you with a beautiful, delicious loaf that's sure to become a staple in your baking repertoire. Slice, serve, and enjoy every zesty, glazed bite.

Recipe FAQ

→ How do I get a moist lemon loaf?

Using creamed butter and sugar creates a light texture, while adding lemon juice keeps the loaf tender and moist.

→ Can I add poppy seeds to the loaf?

Yes, adding a handful of poppy seeds to the batter provides a pleasant texture and subtle nutty flavor.

→ What temperature is best for baking this loaf?

Bake at 180°C (350°F) to achieve even cooking and a golden crust without drying out.

→ How should I apply the lemon drizzle?

While the loaf is warm, poke holes with a skewer and slowly pour the lemon icing over to let it soak in.

→ Can I substitute ingredients for a different flavor twist?

Try replacing half the lemon juice in the drizzle with limoncello for a subtle adult flavor.