Wednesday, 16 September 2015

Lemon Drizzle Loaf Cake

Lemon Drizzle Loaf Cake baking recipe

Usually when I have a slice of cake when I'm in a café or at an event I pick something familiar – chocolate cake, carrot cake or indeed a lemon drizzle cake. There could be a wide range of exotic flavours and combination on offer but it's the simple cakes that I'm always drawn to. I guess I don't want to risk paying out for a cake that may not live up to expectations and disappoint. I know I'm not alone in this thinking as I have been on many stalls in my time selling cakes and the cakes that always sell first are the basics you see everywhere. That's why I think it's important to master some of the baking basics whether you're an experienced baker or someone who panics at the sight of scales and an electric whisk.

This lemon drizzle cake requires no fancy techniques. It really is a case of adding all the ingredients together and mixing them. For this version of lemon drizzle I use icing sugar rather then the more crunchy granulated sugar. It gives the cake topping more of zing but you could substitute it for granulated or caster sugar.

Equipment: 2lb (900g) Loaf tin greased and lined or use a loaf tin liner, large bowl, zester or fine grater, electric whisk/beaters, skewer.


4oz (115g) Unsalted butter, softened or baking spread
6oz (175g) Self raising flour
6oz (175g) Caster sugar
4 tbsp (60ml) Milk
Zest of 1 lemon
2 Large eggs


3 tbsp (45ml) Icing sugar
Juice of 1 lemon


1. Pre-heat the oven to 160ºC/Gas mark 4.
2. In the bowl add all the cake ingredients and then beat together using the electric whisk. Keep mixing for a few minutes until the mixture is smooth.
3. Pour into the prepared cake tin and spread out evenly.
4. Bake for an hour until the cake has risen well. Use a skewer to test if the cake is done by inserting and pulling out. If it comes out clean it is done.
5. Make the drizzle by mixing the icing sugar and lemon juice together. Prick holes all over the top of the cake using the skewer and pour the drizzle over. 
6. Leave to cool in the tin.

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  1. I love lemon drizzle and I always use icing sugar for the drizzle! Yum yum xx

  2. gorgeous! I adore lemon drizzle. It's my 'go-to' cake and always good to have a good recipe for it. Thanks for linking to Simply Eggcellent x


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