This is probably one of the simplest things to make and hands down, it’s one of the best cakes you can make… It’s the humble lemon drizzle loaf cake.
I know, you’ve probably had this a lot and they all taste somewhat similar but you cannot beat a classic, especially when its as zesty as this one. A basic sponge cake with added lemon zest, a tangy lemon drizzle brushed over and finished with a simple glaze – what’s not to like?
Personally, a loaf is always a good idea. It doesn’t require all the decorating a round cake demands and it doesn’t have any super sweet buttercream coating, just a simple lemon drizzle and glace icing – it’s super simple, no wonder this remains a classic.
This cake along with a coffee and walnut cake (or these coffee and walnut cupcakes) are here to stay, in one way, shape or form.
Anyway, let’s get started, shall we?
225g butter, at room temperature.
225g granulated sugar.
225g plain flour.
1/2 tsp salt.
2 tsp baking powder.
zest of 2-3 lemons.
150ml lemon juice.
150g granulated sugar.
70-100g icing sugar.
small amount of water
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f and line your loaf pan with a loaf liner or a strip of parchment paper.
To start on the recipe, grab a bowl and place in the butter and sugar and beat the two together until they are lighter and fluffier in colour and consistency (around 5-7 minutes should be the perfect amount of time).
Add in the eggs, one at a time, beating well in-between each addition. If the mixture starts to scramble or separate – don’t worry. This happens due to the amount of moisture you’re adding into the mix, slowly add the eggs and mix well in-between each addition, allowing each egg to fully incorporate.
Go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then add in the dry ingredients, passing them through a sieve first, just to remove any lumps that may be in the dry mixture – don’t forget to add in the lemon zest as well.
Mix everything together over a medium-low speed to start with, working your way up to a medium-high speed, adding a small amount of milk (only if needed).
Once your cake batter is made, you can go ahead and grab your loaf pan – lining it with a loaf case or a strip of parchment paper. Now fill the loaf tin with your cake better and level it out to ensure consistent baking – transfer into your preheated oven and bake for around 40-45 minutes or until a tester comes out clean when inserted into the centre.
When there its about 5 minutes left to the baking time, make the lemon drizzle. Into a mixing bowl place granulated sugar and lemon juice, whisk together until the sugar is dissolved in the mixture, set aside until needed.
As soon as the cake is baked, take a pastry brush and generously brush it all over the top of the loaf – this will soak into the cake and bake it taste even more delicious. Allow the cake to cool down fully before you attempt to finish the cake.
Just before you want to decorate the cake, you’ll want to make the simple glaze. Take the icing sugar and add a small amount of water and mix together until you have a thick but spreadable consistency.
Take your loaf and remove the loaf case/parchment paper. However you’d like, drizzle over the icing and allow to set then enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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