Lemon Drizzle Loaf Cake

I’ve really been on a lemon vibe this summer. After making the lemon meringue cookies I recently posted, I’ve been a little obsessed with citrus flavours. This lemon drizzle loaf is about as simple as baking can get, and it’s a nice easy decorating job too for those hot summer days when you really can’t be bothered!

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The Sponge

This recipe, like most loaf cakes, follows simple pound cake ratios of 1:1:1. In essence, the amount of flour, sugar and butter you use should all be the same. This means the recipe is nice and easy to adjust to whatever size pan you’re using.

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Decoration

Any kind of decoration on this cake is completely optional, it looks and tastes gorgeous without. However, if you want yours to look just like mine, you just need to make a simple lemon icing using lemon juice and sugar. I don’t use exact measurements when I do mine, but it’s around 10-20ml of lemon juice, and then just add icing sugar until you reach your desired consistency.

I added a drop of white food colouring to my icing just to achieve that clean white look as I find using lemon juice can sometimes leave your icing with a slightly yellow tint.

I also added some extra lemon zest on the top of mine just as an extra pop of colour, but that’s completely optional too.

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Method:

1. Preheat your oven to 160c fan

2. Cream the butter and 250g of sugar together until it is lighter in colour and fluffy

3. Add your flour, eggs, lemon extract and the zest of one lemon

4. Mix all your ingredients together until completely combined. Be careful not to over mix!

5. Line your loaf tin either with baking paper or loaf tin liners

6. Add your mixture to your tin and place in the oven to cook for an hour

7. Whilst it’s cooking, prepare your sugar drizzle by mixing your remaining 50g of caster sugar with 50ml of lemon juice

8. Remove your cake from the oven and pour over your sugar drizzle

9. Leave your cake in the tin for 10-15 minutes then remove it and place it on a cooling rack

10. When your cake has completely cooled, make your lemon icing by mixing 50g of icing sugar with 10ml of lemon juice

11. Drizzle your icing over the top of the cake and then grate over the zest of your remaining lemon

12. Serve and enjoy!