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Cake
Lemon Drizzle Loaf
A fine-crumbed lemon loaf soaked while warm with sharp syrup and finished with a thin opaque glaze.
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Ingredients
Loaf
- 200 gunsalted butter, softened
- 200 gcaster sugar
- 2 tbspfinely grated zest (from about 3 unwaxed lemons)
- 3large eggs, at room temperature
- 200 gself-raising flour
- 1/2 tspbaking powder
- 1/4 tspfine salt
- 2 tbspwhole milk
Drizzle
- 70 mlfresh lemon juice (from about 2 lemons)
- 100 gcaster sugar
Glaze
- 80 gicing sugar, sifted
- 1–2 tbsplemon juice
Per serving
391 kcal3.9g protein56g carbs18g fat
Nutrition calculated from 12 of 12 ingredients
Approximately 390 kcal, 5g protein, 55g carbohydrate and 17g fat per slice.
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Method
- 01
Heat the oven to 160°C fan
3 minHeat the oven to 160°C fan. Grease the loaf tin and line it with parchment, leaving overhang at the long sides.
- 02
Rub the lemon zest
4 minRub the lemon zest into the 200g caster sugar with your fingertips. Beat with the butter for 4 minutes until pale and fluffy.
- 03
Beat the eggs together and add
3 minBeat the eggs together and add in four or five additions, mixing well each time. Add 1 tbsp flour if the mixture begins to curdle.
- 04
Fold in remaining flour
3 minFold in remaining flour, baking powder and salt, then milk. Spoon into the tin and level, making a shallow groove down the centre to encourage an even split.
- 05
Bake for 50-60 minutes
55 minBake for 50-60 minutes. If browning quickly after 40 minutes, cover loosely with foil. It is ready when a skewer in the centre comes out clean.
- 06
During the final 10 minutes
10 minDuring the final 10 minutes, stir the lemon juice and 100g caster sugar for the drizzle until partly dissolved.
- 07
Leave the loaf
20 minLeave the loaf in its tin. Pierce all over with a thin skewer and slowly spoon over the drizzle, allowing each addition to soak in. Cool in the tin for 20 minutes, then lift onto a rack and cool completely.
- 08
Mix icing sugar
20 minMix icing sugar with enough lemon juice for a thick, pourable glaze. Spoon over the cold loaf and leave for 20 minutes to set before slicing.
Equipment check
9 items required
- 900g (2lb) loaf tin, about 23 x 13 x 7cm
- Baking parchment
- Digital scales
- Electric hand mixer
- Two mixing bowls
- Fine grater
- Citrus juicer
- Skewer
- Wire rack
Dietary and allergen note: Vegetarian. Contains gluten, egg and dairy.
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Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
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