Homemade Lemon Drizzle Loaf Cake
Homemade Lemon Drizzle Loaf Cake recipe to whip up as it is simple and makes a tangy moist dessert, a fail safe recipe that works every time.
- Prep Time: 20 min
- Cook Time: 50-65 min
- Total Time: 85 min
- Yield: 9 servings 1x
- Category: Desserts, appetizer, snack
- Method: Oven Baking
Ingredients
Scale
- 250 g unsalted butter
- 250 g white or fine sugar (brown sugar will make the cake a darker color)
- 250 g flour
- 4 medium eggs (organic eggs will also make the cake sponge darker in color)If they are large then take one away.
- lemon zest from 2 lemons Or 2 teaspoons of lemon extract
Drizzle
- 75 ml lemon juice
- 75g castor sugar
Glaze
- 50 g icing sugar
- 2 teaspoons of lemon juice
- lemon zest for decoration
Instructions
- Preheat the oven to 180 deg. C (350 deg. F)
- Grease and line your loaf tin, put aside.
- In a bowl add your soft room temperature butter and sugar and beat until light and creamy.
- Add your eggs and lemon and the flour and mix again until it is smooth.
- Pour this cake mixture into your loaf tin and bake in the oven on the higher shelf for about 50-65 minutes. Check to see if it is cooked at about 50 minutes with a clean knife. If it does not come out clean then bake a little more until it tests clean and cooked.
- Ten minutes before the loaf cake is cooked start mixing the lemon juice with the caster sugar . This will be drizzled over the warm cake while still in the loaf tin and left to cool on a cooler rack in the pan.
- When cooled you can then remove the cake from the pan and place on a cooling rack. Use a tray under the rack for any spills.
- For the glazing mix the lemon juice with the icing sugar until you have the right consistency and drizzle over the cake and decorate with some grated lemon zest.
- Cut and serve the slices for a dessert. You can also add the glazing to the slices for a more sweet tangy cake.
Notes
- When using large eggs use four and a little less of flour sugar and butter, at (240g)
- If using organic eggs they will make your cake sponge a little darker in color.
- The drizzle can be watered down with water instead of lemon.
- It is easy to make a smaller loaf cake by reducing the mixture by one medium egg and using 200 g of the flour, sugar and butter. each. The fewer the ingredients the less time the cake will be baked.
- Store for up to 4-5 days in a sealed container or a cake tin at room temperature. You can freeze the cake without the glazing when it is cool. Seal, wrapped and stored in freezer for up to 3 months.