Lemon Drizzle Loaf Cakes
Updated: May 20
There are many recipes for Lemon drizzle cakes and many feature artificial lemon juice but this is my favourite recipe and contains only fresh lemons.
This is a very quick all in one recipe which means no creaming butter with sugar etc just put all the ingredients in the stand mixer and mix until all the ingredients are combined and smooth. I also prefer to use Stork to butter - I have tried both and for the extra expense of butter I don’t think the taste difference is worth it.
I like to make two 1lb loaves and one can easily be frozen to eat at a later date. I usually keep one and give the other to friends or family.
300g Stork or Unsalted Butter
320g Caster Sugar
5 Large Eggs
340g Self Raising Flour
3 Lemons (zest and juice)
100g Granulated Sugar
Preheat oven to180 degrees centigrade (160 Fan) Gas Mark 4.
Line and grease 2 x 1lb loaf tins.
In the bowl of a stand mixer add Stork/ Butter, Caster Sugar, Eggs, SR Flour, zest of 3 lemons and 50 ml of milk.
Mix on medium speed until all the ingredients are incorporated and smooth.
Divide the batter between the two tins and smooth the tops.
Bake for 35 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 poke holes with a cocktail stick all over the top of the cakes.
Brush the lemon/ sugar mix over the top of both cakes and leave to cool.
Sarah’s extra slice........
I used Jamie Oliver 1 lb loaf tins.
Cake testers are inexpensive but a great help when making cakes.