🍋 Lemon Drizzle Loaf Cake
🕒 Prep Time: 15 min | Bake Time: 45–55 min
Makes: 1 loaf (8×4 or 9×5-inch)
🍴 Ingredients:
For the Cake:
-
1 cup (225g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
3 large eggs
-
Zest of 2 lemons
-
1½ cups (190g) all-purpose flour
-
1½ tsp baking powder
-
¼ tsp salt
-
2 tbsp lemon juice
-
2–3 tbsp milk (to loosen batter if needed)
For the Lemon Drizzle (Syrup):
-
¼ cup (50g) granulated sugar
-
3 tbsp fresh lemon juice
Optional Lemon Glaze (Icing):
-
½ cup (60g) powdered sugar
-
1–2 tbsp lemon juice
🔪 Instructions:
1. Preheat Oven & Prep Pan:
-
Preheat to 350°F (175°C).
-
Grease and line a loaf pan with parchment paper for easy removal.
2. Make the Cake Batter:
-
In a large bowl, cream butter and sugar until light and fluffy.
-
Beat in eggs, one at a time, then stir in lemon zest and juice.
-
In another bowl, whisk together flour, baking powder, and salt.
-
Gradually add dry ingredients to wet, mixing just until combined.
-
Add milk a tablespoon at a time if the batter feels too thick.
3. Bake:
-
Pour batter into the loaf pan and smooth the top.
-
Bake for 45–55 minutes, or until a toothpick comes out clean.
-
If browning too quickly, loosely cover with foil during the last 10 minutes.
4. Make the Drizzle Syrup:
-
While the cake bakes, mix lemon juice and sugar in a small bowl.
-
Stir until sugar dissolves.
5. Drizzle While Warm:
-
When the cake is done, remove from oven and poke holes all over with a skewer.
-
Slowly spoon the syrup over the warm cake, allowing it to soak in.
-
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
6. Optional Glaze:
-
Mix powdered sugar with lemon juice until pourable.
-
Drizzle over the cooled cake for an extra tangy-sweet finish.
🧊 Storage:
-
Keeps well covered at room temp for 3–4 days.
-
Freezes beautifully (without glaze): wrap tightly and freeze up to 2 months.
🍰 Want to switch it up?
-
Add blueberries or poppy seeds to the batter
-
Swap glaze for a lemon cream cheese frosting
-
Make into mini loaves or cupcakes for individual servings
Let me know if you’d like a gluten-free, almond flour, or vegan version!
