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Easy lemon loaf cake with lemon glaze
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Easy lemon loaf cake with lemon glaze

This is a classic and easy lemon loaf cake with a lemon syrup drizzle and a lemon icing glaze. Perfect with a cup of tea.

Prep Time
10 mins
Cook Time
45 mins
Servings: 1 loaf
Course: Cake
Cuisine: British

Ingredients

Cake:
  • 125 butter Kerrygold, salted, gm
  • 225 caster sugar
  • lemon zest from 2 large lemons or 3 medium
  • ½ tsp vanilla extract
  • 2 egg large, free-range
  • 280 flour gms
  • 2 tsp baking powder
  • 115 Greek yoghurt full fat or double cream
Lemon syrup drizzle:
  • 40 caster sugar
  • 3 Tbsp lemon juice
Lemon icing:
  • 150 icing sugar sifted
  • 2 lemon juice 3 tbsp

Instructions

    Cup of Yum
  1. Preheat the oven to 180C/350F.
  2. Line a 22 x 12cm loaf tin with baking paper.
  3. Using an electric mixer, beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl if necessary.
  5. With the mixer on low, add the yoghurt and flour in 2 or three parts and mix briefly until just combined. You could do this by hand. Ensure that you do not over mix
  6. Put the batter into the lined loaf tin and spread it to the edges evenly.
  7. Bake for 40 – 45 minutes and until it is golden brown and firm to the touch. You will know it’s done when a sharp knife or skewer or knife is inserted into the centre, and it comes out clean.
  8. If the top colours are too much during baking, loosely cover the cake with foil.
  9. Mix the drizzle ingredients. When the cake comes out of the oven, poke it all over with a sharp knife or skewer. Brush the drizzle over the cake, allowing it to absorb.
  10. Remove the cake from the tin after 10 minutes and allow it to cool completely on a rack.
  11. Once it is completely cool, make the lemon icing and spread it on the cake. Allow some of it to drizzle down the edges.

Notes

  • Add the drizzle to the cake while it is still hot and in the loaf tin.
  • Allow the cake to cool completely before adding the lemon glaze. This will harden as it dries.
  • Store the cake in a sealed container or cake tin