Lemon Drizzle Loaf Cake (Printable Version)

Moist and zesty lemon loaf with tangy drizzle, bursting with fresh citrus flavor.

# Ingredient List:

→ 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

→ Lemon Drizzle

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

# Directions:

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 softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest until fully combined.
04 - Sift self-raising flour, baking powder, and salt into the mixture. Fold gently until just combined, being careful not to overmix.
05 - Mix in milk and lemon juice until batter reaches smooth consistency.
06 - Pour batter into prepared loaf tin and smooth the top with a spatula, ensuring even distribution.
07 - Bake for 45-50 minutes until a skewer inserted into the center comes out clean.
08 - While cake bakes, whisk icing sugar and lemon juice together until reaching a pourable consistency.
09 - Remove loaf from oven and cool in tin for 10 minutes. While still warm, pierce entire top surface with a skewer and slowly drizzle lemon glaze over cake, allowing absorption.
10 - Allow cake to cool completely in tin before turning out and slicing into 8 portions.

# Expert Tips:

01 -
  • It's a one-bowl wonder that actually tastes sophisticated without any fussy technique required.
  • The glaze soaks into warm cake while you're cooling it, creating pockets of concentrated lemon flavor that feel like little surprises with every bite.
  • It stays moist for days, which means you can slice a piece guilt-free on Wednesday morning and it'll taste even better than it did fresh.
02 -
  • Poking the holes while the cake is still warm is non-negotiable—the glaze soaks in and creates magic; do it when it's cold and it just sits on top like a glassy shell.
  • Don't skip sifting the flour, even though it feels fussy; lumps of flour hiding in the batter taste floury and gritty, and no amount of baking can fix that.
03 -
  • Microplane your lemon zest directly over the sugar before creaming—the oils stick to the sugar and distribute throughout the batter more evenly.
  • If your kitchen is warm, chill your mixing bowl and beaters for five minutes before starting; cold tools make a noticeably fluffier batter.
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