Easy Lemon Drizzle Loaf Cake
User Reviews
5
Easy Lemon Drizzle Loaf Cake
Description
Easy Lemon Drizzle Loaf Cake uses softened unsalted butter, caster sugar, eggs, self-raising flour, and fresh lemon zest and juice as main ingredients. The batter is beaten to a smooth consistency before baking in a lined loaf tin until golden and springy. Once baked, the cake is pierced and soaked with a mixture of lemon juice and granulated sugar to create a moist texture and pronounced lemon flavor. The drizzle soaks through the warm cake, enhancing its moistness and tang.
The result is a loaf with a tender and soft crumb, slightly denser than a sponge, subtly sweet with a bright citrus tang from the lemon syrup and zest. The method calls for beating the batter to ensure rise and smoothness. Serving this loaf is fitting as a tea-time snack or light dessert with coffee or tea.
For best results, use room temperature eggs and softened butter to achieve proper creaming and aeration. Checking the cake close to the stated bake time helps avoid over- or under-baking due to oven variances. If desired, a simple icing glaze of powdered sugar and lemon juice can be drizzled on the cooled cake for a sweeter finish. The recipe allows adjusting the lemon zest amount to intensify flavor.
Ingredients
FOR THE CAKE
- 226 g unsalted butter or margarine, 1 cup, softened
- 300 g caster sugar superfine sugar, 1 ½ cups
- 260 g self-raising flour
- 4 egg large eggs in the US, medium
- 2 lemon zested and juiced, plural
FOR THE DRIZZLE
- 100 g ( ½ cup) granulated sugar , plus extra if needed
- lemon juice remaining
Instructions
- Preheat the oven to 180°C (350°F) or 160°F (320°F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
- Spoon the cake batter into the prepared cake tin and level. Bake for 50-55 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the center should come out clean.
- Prick holes over the entire cake. Mix together the remaining lemon juice and sugar and drizzle over the warm cake (still in the tin) until it soaks in. Sprinkle with some extra sugar before the syrup dries (unless you want to add a glaze).
- Use the paper to lift the cake out of the tin and leave it to cool on a wire rack (this is the hardest part of the recipe) before slicing.
- You can leave your lemon loaf as is or decorate with lemon slices, lemon zest or edible flowers.
Notes
- Use softened unsalted butter for smooth creaming; it should indent easily when poked.
- Bring eggs to room temperature before mixing for consistent batter texture.
- Fresh lemon zest enhances flavor; a microplane works well for zesting.
- Check cake doneness five minutes before suggested bake time as ovens vary.
- For a sweeter finish, drizzle a glaze made from powdered sugar and lemon juice on cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 200mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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