Lemon Drizzle Loaf Cake (Classic & Moist)

 

This Lemon Drizzle Loaf Cake is soft, buttery, and packed with fresh lemon flavour. The sponge is light yet moist, and the sharp lemon drizzle soaks into the warm cake, creating the perfect balance between sweet and tangy. It’s an easy, reliable recipe that works every time and is ideal for afternoon tea, dessert, or a simple homemade treat.

 Preparation Details

• Prep time: 15 minutes
• Bake time: 45–55 minutes
• Cooling time: 30 minutes
• Total time: About 1 hour 30 minutes
• Servings: 10–12 slices
• Tin size: 2 lb (900 g) loaf tin

 Ingredients

For the lemon loaf cake:

• 225 g (1 cup) unsalted butter, softened to room temperature
• 225 g (1 cup) caster sugar
• 4 large eggs, room temperature
• 225 g (1¾ cups) self-raising flour
• 1 teaspoon baking powder (optional, for extra lift)
• Zest of 3 lemons
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk (or yogurt for extra moisture)
• ½ teaspoon vanilla extract
• Pinch of salt

For the lemon drizzle:

• Juice of 2 lemons
• 100–120 g (¾–1 cup) icing sugar

 Method – Step by Step

1. Prepare the oven and tin

Preheat your oven to 180°C (350°F) or 170°C fan.
Line a loaf tin with baking paper, leaving some overhang on the sides so the cake can be lifted out easily after baking.

2. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer for 3–5 minutes.
The mixture should become pale, fluffy, and creamy. This step is very important because it adds air to the cake and helps create a light texture.

3. Add the eggs

Add the eggs one at a time, beating well after each addition.
If the mixture starts to curdle, add 1 tablespoon of flour and continue mixing — this will bring it back together.

4. Add flavourings

Mix in:

• Lemon zest
• Lemon juice
• Vanilla extract
• Milk
• Pinch of salt

Stir gently until everything is evenly combined. At this stage, the batter will smell strongly of fresh lemon.

5. Fold in the dry ingredients

Sift the self-raising flour and baking powder into the bowl.
Using a spatula, gently fold the flour into the batter until just combined.

Do not overmix — overmixing will make the cake dense.

The batter should be thick but smooth and easy to spoon into the tin.

6. Bake the cake

Pour the batter into the prepared loaf tin and smooth the top.
Place in the oven and bake for 45–55 minutes.

Check after 45 minutes by inserting a skewer into the centre:

• If it comes out clean, the cake is ready
• If not, bake for a few more minutes

If the top browns too quickly, cover loosely with foil.

 Lemon Drizzle

7. Make the drizzle

While the cake is baking, mix the lemon juice and icing sugar in a small bowl until smooth.
The drizzle should be runny but not watery.

8. Drizzle the cake

When the cake comes out of the oven:

• Leave it in the tin
• Use a skewer to poke holes all over the top
• Slowly pour the lemon drizzle over the hot cake

This allows the drizzle to soak deeply into the sponge.

Leave the cake in the tin for 20–30 minutes, then lift it out and allow it to cool completely.

 Tips for the Best Lemon Drizzle Loaf

• Always use room-temperature ingredients
• Lemon zest gives more flavour than juice — don’t skip it
• The cake tastes even better the next day
• Store wrapped at room temperature for up to 4–5 days

 Serving Suggestions

• Serve plain or dusted with icing sugar
• Enjoy with tea, coffee, or milk
• Add a spoon of cream or Greek yogurt on the side for dessert