Irresistible Lemon Drizzle Loaf Cake in 5 Easy Steps

Name: Irresistible Lemon Drizzle Loaf Cake in 5 Easy Steps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 225g self-raising flour; 1 tsp baking powder; 2 lemons, zested; 4 tbsp milk; 100g granulated sugar; 2 lemons, juiced

Author: lia

Published: November 16, 2025

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Oh, lemon drizzle loaf cake – just saying those words makes my mouth water! This bright, zesty treat has been my go-to bake for years because it’s ridiculously easy yet feels so special. That moment when you pierce the warm cake and pour over the tangy lemon syrup? Pure magic. I swear, the heavenly citrus scent fills the whole house before the cake even comes out of the oven. Whether it’s for afternoon tea, a last-minute dessert, or just because you need sunshine in cake form, this recipe never lets me down. Trust me, once you’ve tried homemade lemon drizzle loaf cake, those sad supermarket versions just won’t cut it anymore.

Why You’ll Love This Lemon Drizzle Loaf Cake

Affordable to make, so you can have a quick and easy dessert in the oven with minimal effort.
Perfect balance of sweet and tangy, making it a hit for any occasion.
Moist texture keeps the cake tender and perfect for every day.
Perfect way to make your family happy and happy for the same time as well as 20-30 minutes.

Ingredients for Lemon Drizzle Loaf Cake

Gathering the right ingredients makes all the difference in this lemon drizzle loaf cake – trust me, I’ve learned the hard way! You’ll need:

175g unsalted butter, softened – Take it out of the fridge at least an hour before. It should dent easily when you press it, but not be oily.
175g caster sugar – The fine grains blend perfectly with the butter for that dreamy light texture.
3 large eggs – Room temperature is key! Cold eggs can make the batter split (don’t panic if it does – just add a spoonful of flour).
225g self-raising flour – Sift it for extra fluffiness, and measure by spooning into the cup – no compacting!
1 tsp baking powder – A little boost to help the cake rise beautifully.
2 lemons, zested – Fresh is non-negotiable here. That vibrant yellow zest holds all the magic flavor.
4 tbsp milk – Whole milk gives the best richness, but any works in a pinch.
For the drizzle: 100g granulated sugar and juice from those same 2 lemons – none of that bottled stuff!

See? Simple, everyday things that transform into something extraordinary. Now let’s make some magic!

Equipment You’ll Need

You don’t need fancy gadgets for this lemon drizzle loaf cake – just the basics! Grab a 1lb loaf tin (lined with baking paper for easy release), a mixing bowl, a wooden spoon or electric whisk, a fine zester, and a skewer for testing doneness. That’s it! Now, let’s bake.

How to Make Lemon Drizzle Loaf Cake

Alright, let’s get baking! This lemon drizzle loaf cake comes together so easily – just follow these steps, and you’ll have a zesty masterpiece in no time. I’ve made this dozens of times (okay, maybe hundreds), so trust me on these little tricks!

Preparing the Batter

First, let’s make that dreamy batter. Cream the butter and sugar together until pale and fluffy – this takes about 3 minutes with an electric mixer, or 5 by hand (think of it as an arm workout!). Add the eggs one at a time, beating well after each. If the mixture looks a bit curdled, don’t panic! Just add a tablespoon of your flour to bring it back together.

Now, gently fold in the flour, baking powder, lemon zest, and milk with a spatula. The key here? Don’t overmix! Just combine until you don’t see flour streaks. Overworking the batter makes the cake tough, and we want it light as a cloud.

Baking the Cake

Pour the batter into your lined loaf tin and pop it in the preheated 180°C (160°C fan) oven. Set your timer for 45 minutes, but start checking at 40 – ovens vary! The cake is done when it’s golden, springs back when lightly pressed, and a skewer comes out clean (a few moist crumbs are fine). Oh, and that amazing lemon smell? That’s your cue it’s almost ready!

Adding the Lemon Drizzle

Here’s where the magic happens! While the cake is still warm (but not piping hot), prick it all over with a skewer. Mix the lemon juice and granulated sugar – it’ll look grainy at first, but keep stirring until it forms a thin syrup. Now, slowly pour this over the cake, letting it soak into all those little holes. The cake will drink it up like sunshine! Let it cool completely in the tin – I know it’s hard to wait, but this makes the drizzle set into that gorgeous crisp topping.

Tips for the Perfect Lemon Drizzle Loaf Cake

Trust me, a few little tricks make all the difference! Always use fresh lemons – that bottled juice just doesn’t have the same bright punch. Get your butter and eggs to room temperature; cold ingredients can make your batter split. And the hardest part? Let the cake cool completely before you slice it. I know it’s tempting, but this patience lets the drizzle soak in properly and set into that gorgeous, crisp, sugary crust. You won’t regret the wait!

Variations and Substitutions

Want to mix things up? Try swapping the self-raising flour for gluten-free blend (just add 2 tsp baking powder). For extra crunch, stir in 2 tbsp poppy seeds with the flour. If you’re feeling fancy, add a handful of blueberries – though they might sink, they create delicious jammy pockets! Just promise me you’ll keep the fresh lemon – that’s non-negotiable.

Serving and Storing Lemon Drizzle Loaf Cake

This cake is absolute perfection served at room temperature – the drizzle sets into that irresistible sugary crust while the inside stays beautifully moist. I like to cut thick slices and serve them with a dollop of clotted cream if I’m feeling fancy. For storage, pop it in an airtight container – it’ll keep fresh for 3 days (if it lasts that long!). The lemon flavor actually gets better on day two, if you can resist eating it all at once!

Nutritional Information

Just a quick note – these numbers are estimates and can vary based on your exact ingredients. Per slice (about 1/8 of the cake), you’re looking at roughly 280 calories, with 25g sugar (that zesty drizzle does its job!), 12g fat, and 4g protein. Not bad for a treat that tastes this indulgent! Remember, the joy it brings counts as nutrition too.

Frequently Asked Questions

Q1. Can I use bottled lemon juice instead of fresh?
Oh please don’t! Fresh lemons make ALL the difference – that bright, zesty flavor just can’t be matched by bottled juice. Plus, you need the zest from those fresh lemons too. Trust me, it’s worth the extra minute of squeezing!

Q2. Why did my cake sink in the middle?
This usually happens if you open the oven door too early (wait at least 30 minutes!) or if your baking powder is old. Also, make sure you’re not overmixing the batter – gentle folds are key. If it does sink a bit? Just pour extra drizzle in the dip – problem solved!

Q3. Can I freeze lemon drizzle loaf cake?
Absolutely! Wrap slices tightly in cling film once completely cooled. They’ll keep for up to 3 months. Thaw at room temperature for about an hour – the drizzle might lose its crispness but the flavor stays amazing.

Q4. My drizzle isn’t soaking in – what went wrong?
You might have poured it when the cake was too cool. The drizzle needs a warm (not hot) cake to soak in properly. If it’s sitting on top, just poke more holes and gently spread it with the back of a spoon.

Q5. Can I make this in a round tin instead?
Of course! A 20cm round tin works beautifully – just reduce the baking time to about 35 minutes. The presentation changes but that gorgeous lemon flavor stays exactly the same.