Lemon Drizzle Loaf Cake Recipe
If you’re craving something bright, fresh, and utterly irresistible, the Lemon Drizzle Loaf Cake is your new best friend in the kitchen. This soft, fragrant lemon cake offers just the right balance of sweet and tangy, wrapped up in a tender crumb that practically melts in your mouth. Whether you’re baking for a sunny afternoon tea or a simple dessert fix, this loaf cake never fails to delight with its zesty charm and that signature drizzle glaze that adds a sparkle of citrus flair on every slice.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a starring role in making this Lemon Drizzle Loaf Cake a succulent treat. From the smooth oil that keeps it moist, to the fresh lemon zest that brightens every bite, every element combines harmoniously to create a loaf worth savoring.
- 3 eggs: Provide structure and richness while keeping the cake tender.
- 3/4 cup sugar: Sweetens perfectly and helps create a lovely golden crust.
- 1/2 cup oil: Ensures a moist, soft texture that stays fresh longer.
- 1 1/2 cups flour: The foundation of your cake’s soft crumb.
- 1 tsp baking powder: Gives a gentle rise for a light and fluffy loaf.
- Zest and juice of 1 lemon: Bursts of citrus flavor that make this cake truly shine.
How to Make Lemon Drizzle Loaf Cake
Step 1: Beat the Eggs, Sugar, and Oil
Start by beating the eggs, sugar, and oil together until the mixture becomes smooth and slightly pale. This step is where the magic begins—the sugar dissolves just enough to blend creaminess with a light texture that sets the stage for a tender cake.
Step 2: Add Dry Ingredients and Lemon
Gently fold in the flour and baking powder to maintain the batter’s fluffiness. Then add the fresh lemon zest and juice; this is what infuses the cake with that bright, irresistible citrus aroma you’ll love from the very first bite.
Step 3: Bake at the Perfect Temperature
Pour your batter into a prepared loaf tin and pop it in the oven at 170°C. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean. Your kitchen will start to smell heavenly as the cake rises to golden perfection.
Step 4: The Essential Lemon Drizzle
While the cake is still warm, drizzle over a mixture of extra lemon juice and sugar. This creates that signature tangy-sweet glaze that soaks into the loaf, adding a shimmering finish and an irresistible zing with every bite.
How to Serve Lemon Drizzle Loaf Cake
Garnishes
A light dusting of powdered sugar or a few thin curls of lemon zest on top enhances the cake’s bright aesthetic and adds a touch of elegance without overpowering the delicate flavors.
Side Dishes
Pair your Lemon Drizzle Loaf Cake with a dollop of whipped cream or a spoonful of fresh berries for an extra layer of indulgence. A cup of Earl Grey tea or freshly brewed coffee also complement the citrus notes beautifully.
Creative Ways to Present
For a charming brunch or dessert table, serve it sliced neatly alongside small pots of lemon curd or mascarpone cheese. You can even turn it into a layered trifle by cubing the loaf and layering it with cream and fruit for a fun twist!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover lemon loaf tightly in cling film or foil and keep it at room temperature for up to two days. This preserves its moist, tender texture and keeps the lemon drizzle moist and flavorful.
Freezing
The Lemon Drizzle Loaf Cake freezes wonderfully. Slice it first for easy portioning, then store in an airtight container or freezer bag. When you’re ready to enjoy it, thaw slices overnight in the fridge or on the countertop for a few hours.
Reheating
To refresh the cake’s soft texture and bring back the fresh lemon aroma, warm slices gently in a low oven or microwave for 15-20 seconds. This simple touch makes each bite taste like it’s freshly baked.
FAQs
Can I use butter instead of oil in the Lemon Drizzle Loaf Cake?
Yes, you can substitute melted butter for oil to add a richer flavor, but keep in mind it may slightly change the texture, making the cake a bit denser and less moist than with oil.
How do I know when the Lemon Drizzle Loaf Cake is done baking?
The best way is to insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs. The cake should also be golden brown on top and spring back slightly when pressed.
Can I make this cake gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. The texture might be slightly different, but the flavor will still be wonderfully lemony.
Is it better to use fresh lemon juice or bottled juice?
Fresh lemon juice is definitely preferred for the freshest and brightest flavor. Bottled juice can work in a pinch but may lack the vibrant zing and aroma that fresh lemons provide.
Can I add other flavors to the Lemon Drizzle Loaf Cake?
Feel free to experiment by adding poppy seeds for a classic combo or a splash of vanilla extract for warmth. Just keep the lemon as the star to maintain that signature zing!
Final Thoughts
There’s something incredibly comforting and uplifting about a slice of Lemon Drizzle Loaf Cake, and I truly hope you give this recipe a try. It’s straightforward, yields a moist and zesty loaf, and is perfect for sharing with friends or savoring with your favorite cup of tea. Once you’ve tasted that tender crumb and tangy glaze, you’ll understand why this cake keeps finding its way onto my baking list again and again.
