Lemon Drizzle Loaf Cake (Printable)

Moist, zesty loaf infused with fresh lemon and topped with tangy glaze for a bright spring treat.

# What You'll Need:

→ Cake

01 - 1 3/4 cups (3.5 sticks) unsalted butter, softened
02 - 1 cup caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest
05 - 1 3/4 cups 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 - 2/3 cup icing sugar
11 - 3 tablespoons freshly squeezed lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 2-pound 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 for even baking.
07 - Bake for 45-50 minutes until a skewer inserted into the center comes out clean.
08 - While cake bakes, mix icing sugar and lemon juice to achieve a pourable consistency.
09 - Remove baked loaf from oven and cool in tin for 10 minutes. While still warm, poke holes across the top with a skewer and slowly drizzle lemon glaze over entire surface.
10 - Allow cake to cool completely in tin before turning out and slicing into 8 portions.

# Expert Advice:

01 -
  • It comes together in under two hours and tastes like you spent all day in the kitchen.
  • The glaze soaks into the warm cake creating pockets of sticky sweetness that keep it moist for days.
  • Fresh lemon flavor feels bright and springlike without being overwhelmingly tart or perfume-like.
02 -
  • Room temperature ingredients are non-negotiable—cold butter won't cream properly and cold eggs won't emulsify, both of which directly affect the final texture.
  • The glaze needs to go on while the cake is still warm; cold cake won't absorb it, and you'll miss out on that signature moist tender crumb.
03 -
  • Use a microplane grater for the lemon zest because it captures the bright oils without the bitter white pith underneath.
  • If you're worried about the cake sticking, invert it onto a wire rack after 10 minutes in the tin so the glaze can soak in from all sides.
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