For an extra moist cake, consider brushing the loaf with additional lemon juice immediately after baking, before glazing. To prevent the top from browning too quickly, loosely tent the loaf tin with foil during the last 10-15 minutes of baking. This cake freezes beautifully. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely before glazing.
Lemon Drizzle Loaf Cake
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS10
A bright and zesty Lemon Drizzle Loaf, perfect for afternoon tea or a delightful dessert. Its moist crumb and tangy glaze will awaken your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol77 mg
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Fiber3 g
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Protein5 g
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Saturated Fat8 g
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Sodium112 mg
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Sugar20 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). (5 minutes) Grease and line a 1-pound loaf tin with parchment paper, ensuring it overhangs the sides for easy removal.
02
StepIn a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This may take 3-5 minutes.
03
StepGradually add the beaten eggs, one at a time, beating well after each addition to ensure a smooth batter. (2 minutes)
04
StepIn a separate bowl, sift together the all-purpose flour and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (3 minutes)
05
StepAdd the lemon zest and juice to the batter and gently mix until evenly distributed. (1 minute)
06
StepSpoon the batter into the prepared loaf tin and level the top with a spatula. (2 minutes)
07
StepBake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. (30-35 minutes)
08
StepWhile the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. (3 minutes)
09
StepOnce the cake is out of the oven, let it cool in the tin for 10 minutes. Then, using a skewer, poke holes all over the top of the warm cake. (10 minutes)
10
StepSlowly drizzle the lemon glaze over the warm cake, allowing it to soak into the holes. (2 minutes)
11
StepLet the cake cool completely in the tin on a wire rack, about 1 hour, before carefully lifting it out using the parchment paper overhang. Slice and serve.
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Vallie Cremin
Jun 24, 2025My family devoured this cake in one sitting! Will definitely be making it again.
Cali Satterfield
Jun 24, 2025I added a touch of almond extract to the batter and it was divine!
Uriah Stantonberge
Jun 24, 2025This recipe is a keeper! The cake was so moist and the lemon flavor was perfect.
Jovany Abernathy
Jun 20, 2025The glaze is what really makes this cake special. So easy to make and adds the perfect amount of tang.