When I had my cafe Lemon Drizzle was always a popular choice with my customers and I made several a week. I also had a regular customer who ordered one to take home every week!
It’s such a classic bake but tastes amazing and was popular with customers of all ages.
It is zingy, moist but fluffy cake and is delicious with a cup of tea. The cake has lots of lemon zest in it and has a delicious crunchy lemon and sugar topping. My boys say that the topping is the best part with the crunchy lemon sugar.
I also have a recipe for Lemon Drizzle Traybake if you want a quicker bake with all the same delicious taste.
This is a really quick all in one recipe which means no creaming butter with sugar, just put all the ingredients in the stand mixer and mix until all the ingredients are combined and smooth.
To start Preheat oven to 180 degrees centigrade (160 Fan) Gas Mark 4 then line and grease a 2lb loaf tin.
In the bowl of a stand mixer add baking spread/ butter, caster sugar, eggs, self raising flour, zest of the lemons and milk.
Mix on medium speed until all the ingredients are incorporated and smooth.
Put the cake mixture into the pre-prepared loaf tin and using a small spatula smooth and level.
Bake for 45 minutes or until a cake tester comes out clean.
Meanwhile juice the lemons and mix with the granulated sugar.
Take out of the oven and brush the lemon/ sugar mix over the top of the cake and leave to cool. I use a pastry brush as I think you get a more even covering but you could use a spoon if you don’t have a brush. Pastry brush I use available on Amazon
Leave to cool then slice to serve.
Lemon Drizzle Loaf Cake
Sarah’s slices: 10
Sarah's skill: Easy
Baking time: 45 minutes
Ingredients:
Cake
250g Baking Spread or Soft Unsalted Butter
250g Caster Sugar
4 large Eggs
290g Self Raising Flour
2 Lemons (zest)
1 Tbsp Milk
Topping
75g Granulated Sugar
1 Lemon (juice)
Method:
Preheat oven to 180 degrees centigrade (160 Fan) Gas Mark 4.
Line and grease a 2lb loaf tin.
In the bowl of a stand mixer add baking spread / butter, caster sugar, eggs, self raising flour, zest of the lemons and milk.
Mix on medium speed until all the ingredients are incorporated and smooth.
Place the cake mixture in the pre-prepared tin and using a small spatula and smooth and level.
Bake for 45 minutes or until a cake tester comes out clean.
Meanwhile juice the lemon and mix with the granulated sugar.
Take out of the oven and brush the lemon/ sugar mix over the top of both cakes with a pastry brush.
Leave to cool then slice to serve.
Equipment Used
Sarah’s extra slice........
Cake testers are inexpensive but a great help when making cakes.
This cake freezes really well.