A lemon drizzle loaf cake is a favourite sweet treat for many, but it can be hard to perfect, especially when it comes to the drizzle or balancing the lemon taste right.
I’ve baked a lot of lemon loaf cakes throughout the last few years, and I was intrigued by this recipe because it was an all-in-one super simple recipe.
The recipe notes said: “This wonderfully simple lemon drizzle cake is super-quick to prepare and perfect for weekend baking with the kids.
“This recipe makes a lemon drizzle load, but you can also make it in a different shape using our cake calculator.”
It was super quick to prepare the ingredients because the recipe needed just five, with many store cupboard ingredients.
Ingredients:
For the cake:
225g of unsalted butter, softened
225g of caster sugar
Four free-range eggs
225g self-raising flour
One lemon, zested
For the drizzle:
One and a half lemons, juiced
85g caster sugar
Method:
I started by preheating the oven to 180C/160C Fan and lining a loaf tin with a loaf tin liner, but a little butter can also be used with baking paper.
I then beat the butter and sugar together until pale and creamy before adding the eggs, one at a time, slowly mixing through.
Whether using an electric whisk or stand mixer, make sure to scrape down the sides to make sure it is all incorporated.
Then, sift in the self-raising flour and the lemon zest, mixing carefully again to combine.
I then spooned the mixture into the cake tin, levelling off the top with a spoon. I used a 2lb loaf tine, but if you use a 1lb, make sure to half the recipe.
Bake for 45 to 50 minutes until a thin skewer inserted into the centre of the cake comes out clean, in my oven this took 50 minutes.
Whilst the cake is cooling in the tin, mix together the lemon juice and caster sugar to make the drizzle.
Poke holes over the entire cake before spooning over the sugary mixture whilst it is still warm. The juice will sink in and the sugar will form a lovely, crispy topping.
Leave in the tin until completely cool before removing and serving on its own, with ice cream or custard.
This loaf cake will keep in an airtight container for three to four days, or freeze for up to one month, but it didn’t last that long in my house.
This was definitely the easiest lemon loaf recipe I have followed and the sponge turned out light and fluffy with the perfect amount of lemon in it.
I loved how it only took one bowl to make this cake and the whole cake was ready in under one hour.
