There’s something irresistibly charming about a simple lemon drizzle loaf cake. With its bright citrus flavor, tender crumb, and that iconic sugary glaze that seeps into every golden bite, this classic bake is pure comfort. Whether it’s for afternoon tea, a weekend bake, or a sunny morning pick-me-up, this lemon loaf is guaranteed to brighten your day. Simple ingredients, easy steps, and a flavor that always delivers that’s what this recipe is all about.

Why You’ll Love Lemon Drizzle Loaf Cake

This cake brings the sunshine even on a cloudy day. Here’s why it earns a permanent spot in your baking repertoire:

Vibrant Flavor: Zesty lemon shines through in both the sponge and the drizzle.
Super Moist: The cake soaks up the sweet syrup for a perfect crumb every time.
Simple Pantry Ingredients: No fancy tools or rare ingredients just kitchen basics.
Perfect for Any Occasion: From brunch to birthdays to rainy-day baking therapy.
Freezer-Friendly: Make it ahead and freeze slices for future citrusy cravings.

Ingredients in Lemon Drizzle Loaf Cake

Each ingredient plays its role in making this cake a true classic:

Unsalted Butter

Gives the cake a rich, creamy base with a tender crumb.

Caster Sugar

Sweetens and helps cream the butter for a light, fluffy texture.

Eggs

Bind the batter and add structure and richness.

Self-Raising Flour

Ensures the loaf rises just right fluffy yet dense enough to hold the syrup.

Lemon Zest

Infuses the sponge with that unmistakable lemony aroma.

Fresh Lemon Juice

Used in both the batter and the drizzle it’s where all that zingy flavor comes from.

Icing Sugar

Mixed with lemon juice to form the drizzle it hardens slightly for that crackly finish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this lemony loaf magic happen:

Preheat Your Oven

Set it to 180°C (350°F). Line a standard loaf pan with parchment paper or lightly grease.

Cream the Butter and Sugar

In a large bowl, beat softened butter with caster sugar until pale and fluffy—about 2–3 minutes.

Add Eggs One at a Time

Beat in eggs one by one, mixing well after each addition to prevent curdling.

Add Lemon Zest and Juice

Fold in freshly grated lemon zest and a bit of juice for maximum citrus flavor.

Sift in the Flour

Gently fold in self-raising flour until fully incorporated. Be careful not to overmix.

Pour and Bake

Spoon the batter into your prepared loaf pan and level the top. Bake for 40–45 minutes or until a skewer comes out clean.

Make the Lemon Drizzle

While the cake is baking, mix lemon juice with icing sugar to form your syrup.

Drizzle Time

Once baked, remove the cake from the oven and poke holes all over the top with a skewer. Pour the drizzle slowly so it soaks in.

Cool

Let the cake cool in the tin for 10 minutes, then lift it out to cool completely on a wire rack.

Nutrition Facts:

Servings: 10
Calories per serving: ~280

(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

How to Serve Lemon Drizzle Loaf Cake

This loaf is lovely on its own, but here are a few ways to serve it like a pro:

• With a dollop of whipped cream or crème fraîche
• Lightly toasted with a smear of lemon curd
• Paired with hot tea or a latte for the ultimate cozy combo
• Topped with fresh berries for extra freshness
• As dessert with a scoop of vanilla bean ice cream

Additional Tips

Take your loaf to the next level with these extra tips:

• Use room temperature ingredients for smoother mixing
• Don’t skip the zest—it gives the cake its real lemon kick
• For extra moisture, wrap the cooled cake in plastic wrap and let it sit overnight before slicing
• Want a little crunch? Add poppy seeds to the batter
• Store leftovers wrapped tightly or in an airtight container for up to 4 days

FAQ’s

1. Can I use plain flour instead of self-raising?
Yes just add 2 tsp baking powder per cup of plain flour.

2. Can I make this dairy-free?
Swap butter for plant-based margarine and use non-dairy milk if adding glaze.

3. What if I don’t have icing sugar?
You can blend regular sugar into a fine powder or use a light honey drizzle instead.

4. Can I freeze it?
Absolutely. Slice and wrap individual pieces for grab-and-go treats later.

5. Why is my cake sinking in the middle?
It could be underbaked or the batter was overmixed. Check doneness with a skewer.

6. How do I stop the top from browning too quickly?
Loosely cover with foil during the last 10–15 minutes of baking.

7. Can I make it gluten-free?
Yes use a good 1:1 gluten-free flour blend with baking powder.

8. How long will it stay fresh?
Stored properly, it’ll stay moist and fresh for 3–4 days.

9. Can I use bottled lemon juice?
Fresh is best, but bottled can work in a pinch just be sure it’s 100% juice.

10. Can I double the recipe?
Yes! Bake in a larger tin and extend the baking time check at 55 minutes.

Conclusion

This Lemon Drizzle Loaf Cake is proof that sometimes the simplest bakes bring the most joy. Bursting with citrusy brightness and a sweet crackly topping, it’s a timeless treat you’ll want to bake again and again. Whether it’s a celebration or just your average Tuesday, this loaf brings a little sunshine to every slice. So grab your lemons and let’s make something lovely.

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