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Lemon Drizzle Loaf Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Irresistibly moist and zesty lemon drizzle cake that's perfectly balanced and freezer-friendly.
Ingredients:
  • 4 ounces unsalted butter, at room temperature
  • 4 ounces white sugar
  • 2 large eggs, beaten
  • 8 ounces all-purpose flour
  • 1.5 teaspoons baking powder
  • 3 medium lemons, zested and juiced
  • 0.5 cup powdered sugar
  • 2 tablespoons lemon juice
Instructions:
  • Preheat your oven to 350 degrees F (180 degrees C) and prepare a 1-pound loaf tin by lining it with parchment paper.
  • Cream butter and sugar together in a bowl until fluffy using an electric mixer. Add eggs one at a time, beating thoroughly after each addition. Combine flour and baking powder, then gently mix into the batter. Stir in lemon zest and juice. Spread batter into the loaf tin evenly using a knife.
  • Bake in the preheated oven for about 30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack.
  • Combine powdered sugar and fresh lemon juice in a small bowl to create a zesty lemon glaze.
  • Pour the glaze evenly on top of the warm cake in the pan. Let it cool for about 1 hour before unmolding and cutting into 8 pieces.

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