Lemon Drizzle Loaf
Lemon Drizzle Loaf
Ingredients
For the Loaf
- 175 g unsalted butter, softened
- 175 g caster sugar
- 2 large eggs
- 175 g self-raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons milk
- 1 lemon, zest of
For the Drizzle
- 4 tablespoons lemon juice
- 100 g caster sugar
For the Glaze
- 1 tablespoon lemon juice
- 50 g icing sugar
Instructions
- 1
Preheat your oven to 170°C.
⏱️ 10 min•🌡️ 170
- 2
Grease and line a 2lb (900g) loaf tin with baking paper.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
⏱️ 5 min
- 4
Gradually beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next.
⏱️ 3 min
- 5
Sift in the self-raising flour and baking powder into the mixture.
⏱️ 2 min
- 6
Add the milk and the zest of the lemon to the bowl.
⏱️ 1 min
- 7
Gently fold all the ingredients together until just combined. Be careful not to overmix.
⏱️ 1 min
- 8
Pour the batter into the prepared loaf tin and spread evenly.
⏱️ 1 min
- 9
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 170
- 10
While the cake is baking, prepare the drizzle. In a small bowl, mix the lemon juice and caster sugar until the sugar dissolves.
⏱️ 3 min
- 11
Once baked, remove the cake from the oven.
⏱️ 1 min
- 12
Immediately poke holes all over the top of the hot cake using a skewer or toothpick.
⏱️ 1 min
- 13
Slowly pour the lemon drizzle over the hot cake, allowing it to soak in.
⏱️ 2 min
- 14
Let the cake cool completely in the tin before removing. This will take approximately 60 minutes.
⏱️ 60 min
- 15
In a small bowl, whisk together the lemon juice and icing sugar until a smooth, thick glaze forms.
⏱️ 2 min
- 16
Once the cake is completely cool, drizzle the lemon glaze over the top.
⏱️ 1 min
- 17
Slice and serve your Lemon Drizzle Loaf.
⏱️ 1 min
Kitchen Tools
Lemon Drizzle Loaf
For the Loaf
- 175 g unsalted butter, softened
- 175 g caster sugar
- 2 large eggs
- 175 g self-raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons milk
- 1 lemon, zest of
For the Drizzle
- 4 tablespoons lemon juice
- 100 g caster sugar
For the Glaze
- 1 tablespoon lemon juice
- 50 g icing sugar
Instructions
- 1
Preheat your oven to 170°C.
⏱️ 10 min•🌡️ 170 - 2
Grease and line a 2lb (900g) loaf tin with baking paper.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
⏱️ 5 min - 4
Gradually beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next.
⏱️ 3 min - 5
Sift in the self-raising flour and baking powder into the mixture.
⏱️ 2 min - 6
Add the milk and the zest of the lemon to the bowl.
⏱️ 1 min - 7
Gently fold all the ingredients together until just combined. Be careful not to overmix.
⏱️ 1 min - 8
Pour the batter into the prepared loaf tin and spread evenly.
⏱️ 1 min - 9
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 170 - 10
While the cake is baking, prepare the drizzle. In a small bowl, mix the lemon juice and caster sugar until the sugar dissolves.
⏱️ 3 min - 11
Once baked, remove the cake from the oven.
⏱️ 1 min - 12
Immediately poke holes all over the top of the hot cake using a skewer or toothpick.
⏱️ 1 min - 13
Slowly pour the lemon drizzle over the hot cake, allowing it to soak in.
⏱️ 2 min - 14
Let the cake cool completely in the tin before removing. This will take approximately 60 minutes.
⏱️ 60 min - 15
In a small bowl, whisk together the lemon juice and icing sugar until a smooth, thick glaze forms.
⏱️ 2 min - 16
Once the cake is completely cool, drizzle the lemon glaze over the top.
⏱️ 1 min - 17
Slice and serve your Lemon Drizzle Loaf.
⏱️ 1 min