Lemon Drizzle Loaf
A classic British teatime treat with a zesty lemon glaze
Ingredients
- Unsalted butter, softened 175g
- Caster sugar 175g
- Large eggs 3
- Self-raising flour 175g
- Baking powder 1 tsp
- Finely grated lemon zest 2 lemons
- Lemon juice 2 tbsp
- Milk 2 tbsp
For the Lemon Drizzle
- Icing sugar 100g
- Lemon juice 2-3 tbsp
Method
1
Preheat your oven to 180°C (160°C fan) and grease a 2lb loaf tin with butter, then line with baking parchment.
2
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
4
Sift in the remaining flour and baking powder, then fold in gently with a large metal spoon.
5
Stir in the lemon zest, lemon juice, and milk until just combined. Be careful not to overmix.
6
Pour the mixture into the prepared loaf tin and smooth the top with a spatula.
7
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
8
While the cake is baking, make the drizzle by mixing the icing sugar with enough lemon juice to make a thick but pourable consistency.
9
As soon as the cake comes out of the oven, prick it all over with a skewer and pour the drizzle over the top, allowing it to soak in.
10
Leave the cake to cool completely in the tin before turning out and serving.
Pro Tips
- Use room temperature ingredients for the best results - cold butter won't cream properly.
- Don't overmix the batter once you've added the flour, as this will make the cake tough.
- For an extra lemony flavour, add a few drops of lemon extract to the drizzle.
- The cake is best eaten within 3-4 days and can be frozen for up to 3 months.
- For a decorative finish, sprinkle some extra lemon zest on top of the drizzle.