Description
A moist and zesty lemon drizzle loaf cake, perfect for tea time or dessert.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180°C (160°C fan) and line a loaf tin with baking paper.
- Cream the butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, baking powder, lemon zest, and milk.
- Pour the batter into the tin and bake for 45 minutes or until golden.
- Mix granulated sugar and lemon juice for the drizzle.
- Poke holes in the warm cake and pour the drizzle over.
- Cool completely before slicing.
Notes
- Use fresh lemons for the best flavor.
- Check the cake with a skewer to ensure it’s cooked through.
- Let the cake cool slightly before adding the drizzle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg