Lemon Drizzle Loaf Cake
A moist, tangy lemon drizzle cake is one of my favourite things to bake. It’s super simple, there’s no need for fancy decoration, and it always tastes fantastic!
Servings 12
Calories 279kcal
Ingredients
For the Lemon Drizzle Sponge:
- 175 g Butter or Margarine
- 175 g Caster Sugar
- 3 Large Eggs
- Juice and zest of 2 large Lemons
- 175 g Self-raising Flour
For the Lemon Syrup:
- 50 g Caster Sugar
- 50 ml Lemon Juice
For the Lemon Drizzle Icing:
- 50 g Icing Sugar
- 2 tbsp Lemon Juice
Instructions
For the Lemon Cake:
- Preheat the oven to 180 degrees (fan assisted).
- Grease or line a loaf tin.
- Cream together the butter and sugar until smooth (this takes a few minutes with an electric whisk).
- Add the eggs and mix in, one at a time.
- Grate in the lemon zest and squeeze in the juice.
- Mix together.
- Fold in the flour until the mixture is smooth and even.
- Pour into a loaf tin and bake for 40 minutes, checking with a skewer (aff link).
For the Syrup:
- While the cake is baking mix the caster sugar and lemon juice in a small pan, and heat on a hob, continually stirring until the sugar has dissolved. Stab your baked but still warm cake (left in the tin) all over with a fork or skewer and pour over the warm lemon syrup.
- Leave to cool completely in the tin.
For the Icing:
- Mix the icing sugar with a little lemon juice, adding more if necessary, to get a drizzlable but thick consistency.
- Remove the cake from the tin, and drizzle over the icing.
Video
Notes
- I use a silicon tin (affiliate link), which doesn’t need greasing or lining
- Leave your cake to cool in the tin before removing
- I use a piping bag (aff link)for my drizzle, but you can just spoon it on