Lemon Drizzle Loaf Cake

A favourite at bake sales all over the UK, a good Lemon Drizzle Loaf Cake is always very popular! This yummy version is super simple to make and is perfect as a lunchbox treat, an afternoon snack or even as a delicious addition to your afternoon tea spread. The addition of oodles of zingy drizzling syrup also ensures it tastes just as moist and delicious after 3-4 days – if you can resist it for that long!

I’m not sure that a Lemon Drizzle Loaf Cake needs much in the way of an introduction. Other than to say that it is probably one of my absolute favourite cakes?

In all seriousness, if you are fairly new to baking or are looking for the perfect first baking project to get stuck into with your little ones, you could do a lot worse than a humble Lemon Drizzle Loaf Cake. Almost impossible to get wrong, the addition of plenty of zingy drizzling syrup will ensure that even an overbaked cake will still taste absolutely wonderful, so what are you waiting for…? 😉

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Lemon Drizzle Loaf Cake


  • Author: Mr Baker's Cakes
  • Prep Time: 30mins
  • Cook Time: 50mins
  • Total Time: 80mins
  • Diet: Vegetarian

Description

A favourite at bake sales all over the UK, a good lemon drizzle cake is always very popular! This yummy version is super simple to make and is perfect as a lunchbox treat, an afternoon snack or even as a delicious addition to your afternoon tea spread. The addition of oodles of zingy drizzling syrup also ensures it tastes just as moist and delicious after 3-4 days – if you can resist it for that long!


Ingredients

Units Scale

For the cake:

  • 175g softened butter
  • 175g caster sugar
  • Zest of 2 unwaxed lemons
  • 3 medium eggs
  • 100g self raising flour
  • 75g ground almonds
  • 1tbsp milk

For the drizzle:

  • 100g caster sugar
  • juice of 2 lemons

Instructions

Start by preheating your oven to 180C/160C fan/gas 4, and grease and line a standard loaf tin.

In the bowl of your stand mixer, cream together your butter, sugar and lemon zest until light, fluffy and pale in colour.

Add the eggs, one at a time, mixing between each addition.

Sieve the flour into the bowl and mix until just combined – be careful not to over-beat the mixture.

Finally, add the ground almonds and stir through the mixture.

Add the milk, if needed, to achieve a dropping consistency.

Spoon the mixture into the loaf tin and bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Whilst the cake is the oven, make the drizzle. Squeeze the juice from the two lemons over the caster sugar and stir until the sugar has completely dissolved.

Once the cake is baked, remove it from the oven, pricking the surface all over with a cocktail stick.

Pour over the drizzle allowing the juice to sink in.

Leave in the tin until cooled completely, before removing to serve.

Notes

Your Lemon Drizzle Loaf Cake can be stored in an airtight container for up to 5 days.

  • Category: Loaf Cakes

Keywords: lemon drizzle, lemon drizzle cake, lemon drizzle loaf cake, loaf cake recipes,

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