6 Jan 2019

Lemon Drizzle Loaf Cake Recipe

Baking... is there a better way to spend an afternoon? I haven't baked in a while and getting back into it was SO satisfying and therapeutic. I decided to ease my way back in with a classic but delicious lemon drizzle loaf cake. I love a lemon flavoured cake, so much so that our wedding cake was that flavour!

This recipe has never failed me so I thought I'd finally share it. It is from Tanya Bakes by Tanya Burr so I can't take credit but it is a FAB recipe!

Ingredients (serves 10 people)

For the cake:
170g unsalted butter (at room temperature)
170g caster sugar
3 medium eggs
zest of 2 lemons
170g self raising flour
1 tsp baking powder

For the drizzle:
150g icing sugar
Juice of 2 lemons


Preheat your oven to 180°C and prep a 22cm loaf tin with butter or greaseproof paper.

Beat the butter and sugar together until light and fluffy. Then, one by one, add the eggs followed by the lemon zest.

When the mixture is throughly combined, add the flour slowly so there isn't a flour cloud! Also pop the baking powder in.

The mixture is supposed to be quite thick compared to usual but if it is looking too stodgy, I usually add a splash of milk.

Pour the mixture into the loaf tin and tap the tin on the worktop to knock the air bubbles out and even out the mix. Then pop it in the oven for about 30-40 mins or until when you poke a knife into the cake, it comes out clean.

Whilst the cake is in the oven, you can quickly whisk together the sugar and lemon juice ready for the when the cake is cooling down. Poke the cake with a knife or a skewer so when you pour the drizzle it seeps through the holes in the cake. Whilst the cake is warm, pour the drizzle and then let set.

Enjoy with a cuppa!

If you are a fan of lemon cake, I'd definitely recommend trying this! 


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