Moist lemon drizzle loaf cake
For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity and not too sweet. This cake also freezes well and is good to have on hand when guests drop by for afternoon tea.
Ingredients
Serves: 8
- For the cake
- 110g (4 oz) butter
- 110g (4 oz) caster sugar
- 2 large eggs, beaten
- 225g (8 oz) plain flour
- 1 1/2 teaspoons baking powder
- juice and zest of 3 lemons
- For the lemon glaze
- 2 tablespoons lemon juice
- 60g (2 1/2 oz) icing sugar
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 180 C / Gas 4. Line a 450g (1 lb) loaf tin with baking parchment.
- In a bowl, beat together the butter and the caster sugar until light and fluffy. Add one egg at a time, beating vigorously after each addition. Sift in the flour and baking powder together then fold into the cake mixture until well blended. Add the juice and zest of the 3 lemons and mix well. Spoon the mixture into the prepared loaf tin and level the top with a knife.
- Bake for 30 minutes in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the centre of the cake comes out clean.
- Meanwhile, in a small bowl mix together the lemon juice and icing sugar for the lemon drizzle glaze. Set aside.
- While the cake is still in its tin pour the lemon glaze over the top and allow to cool completely.
- When the cake is cooled, remove from the tin and slice and serve.
For the cake:
For the lemon glaze:
Tip
This cake freezes well, so allow 8 hours to thaw after being in the freezer.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (7)
Nicest lemon drizzle recipe I have tried. The cake was moist and tasted really lemony. I did find the cake took 45 mins to cook. - 01 Jul 2014
Awful recipe and a waste of ingredients - 23 Jun 2016
Takes around 40 minutes to cook. I added a little vanilla extract to sweeten it! - 29 Aug 2017