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Preheat your oven to 170°C.

Grease and line a 2lb (900g) loaf tin with baking paper.

In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.

Gradually beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift in the self-raising flour and baking powder into the mixture.

Add the milk and the zest of the lemon to the bowl.

Gently fold all the ingredients together until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf tin and spread evenly.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the drizzle. In a small bowl, mix the lemon juice and caster sugar until the sugar dissolves.

Once baked, remove the cake from the oven.

Immediately poke holes all over the top of the hot cake using a skewer or toothpick.

Slowly pour the lemon drizzle over the hot cake, allowing it to soak in.

Let the cake cool completely in the tin before removing. This will take approximately 60 minutes.

In a small bowl, whisk together the lemon juice and icing sugar until a smooth, thick glaze forms.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Slice and serve your Lemon Drizzle Loaf.


Preheat your oven to 170°C.

Grease and line a 2lb (900g) loaf tin with baking paper.

In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.

Gradually beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift in the self-raising flour and baking powder into the mixture.

Add the milk and the zest of the lemon to the bowl.

Gently fold all the ingredients together until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf tin and spread evenly.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the drizzle. In a small bowl, mix the lemon juice and caster sugar until the sugar dissolves.

Once baked, remove the cake from the oven.

Immediately poke holes all over the top of the hot cake using a skewer or toothpick.

Slowly pour the lemon drizzle over the hot cake, allowing it to soak in.

Let the cake cool completely in the tin before removing. This will take approximately 60 minutes.

In a small bowl, whisk together the lemon juice and icing sugar until a smooth, thick glaze forms.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Slice and serve your Lemon Drizzle Loaf.
