Lemon Drizzle Cake Loaf
A moist and zesty lemon loaf cake with a sweet, tangy drizzle that soaks into the cake for a refreshing citrus flavor. Perfectly balanced sweetness and a tender crumb make this cake a classic favorite for any occasion.
Equipment
- 9×5-inch loaf pan Grease and line with parchment paper for easy release.
- Electric Mixer For creaming butter and sugar until light and fluffy.
- Zester or microplane For finely grating lemon zest.
- Mixing Bowls For combining wet and dry ingredients separately.
- Rubber spatula For folding ingredients gently to avoid overmixing.
- Wire cooling rack For cooling the cake after baking.
Ingredients
Cake Ingredients
- 260 g Self-raising flour Sift before measuring to ensure even distribution.
- 300 g Caster sugar Finer than granulated sugar; helps create a delicate crumb.
- 200 g Unsalted butter (softened) Adds richness and moisture; keep at room temperature for easy mixing.
- 3 large Eggs Room temperature eggs blend better into the batter.
- 2 tbsp Milk Helps maintain moisture in the batter.
- Zest 2 Lemons Use only the yellow part of the peel to avoid bitterness.
- Juice 2 Lemons Freshly squeezed for a bright, natural flavor.
Lemon Drizzle Ingredients
- 100 g Granulated sugar Dissolves slowly to create a crunchy topping.
- Juice 2 Lemons Freshly squeezed for optimal tanginess.
Optional Glaze Ingredients
- 150 g Icing sugar Creates a glossy finish on top of the cake.
- 1-2 tbsp Lemon juice Adjust for desired thickness.
Instructions
Step-by-Step Recipe
Prepare the Loaf Pan:
- Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream softened butter and caster sugar until pale and fluffy (about 3–4 minutes).
Add Eggs and Lemon Flavor:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and a small amount of milk for moisture.
Combine Dry Ingredients:
- Sift the self-raising flour into the wet mixture. Gently fold it in using a rubber spatula until just combined. Be careful not to overmix.
Bake the Cake:
- Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake for 35–40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Make the Lemon Drizzle:
- While the cake is still warm, whisk together granulated sugar and lemon juice for the drizzle. Poke small holes in the cake with a skewer or fork and pour the drizzle evenly over the surface.
Cool and Glaze:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Once cooled, prepare an optional glaze by mixing icing sugar with lemon juice until smooth. Spread evenly over the cake for a glossy finish.
Serve:
- Slice and serve the cake plain or with a dollop of whipped cream or yogurt. Garnish with fresh lemon slices or zest for added flair.
Notes
-
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it can dry out the cake.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Substitute lemon with orange or lime for a different citrus twist. Add poppy seeds or almond extract for texture and flavor variety.
Frequently Asked Questions
-
What is the secret to a moist lemon drizzle cake?
- Soak the cake with a lemon syrup while it’s still warm. Use softened butter and accurate measurements for the best results.
-
How do you prevent the cake from being too dry?
- Avoid overbaking and bake at a steady temperature. Adding milk or oil can help retain moisture.
-
Can you make lemon drizzle cake using only two eggs?
- Yes, most recipes call for two large eggs. Ensure they’re at room temperature for better incorporation.
-
What are the key ingredients for a traditional lemon drizzle cake?
- Self-raising flour, caster sugar, unsalted butter, eggs, and fresh lemons (zest and juice).
-
How long should you bake a lemon drizzle cake in a loaf tin?
- Bake for about 35–40 minutes at 175°C (350°F), or until a skewer comes out clean.
-
What variations can you suggest for a classic lemon drizzle cake?
- Use orange or lime zest/juice, add cream cheese frosting, or decorate with candied citrus peel.
Tips & Tricks
- Flavor Enhancement: Rub the lemon zest into the sugar before creaming to release essential oils and intensify the citrus aroma.
- Presentation: Dust with powdered sugar or garnish with fresh berries for a visually appealing dessert.
- Leftovers: Serve leftover slices warmed briefly in the microwave for a soft, fresh-from-the-oven texture.
Plating and Garnishing
- Garnish: Top with fresh lemon slices, zest strips, or a sprinkle of powdered sugar for a polished look.
- Serving Style: Arrange slices neatly on a plate or platter with garnishes like fresh mint leaves or berries. Pair with a cup of tea or coffee for a cozy treat.
- Sides: Serve alongside whipped cream, yogurt, or vanilla ice cream for added indulgence.