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–+ servings
Lemon Drizzle Loaf Cake

Lemon Drizzle Loaf Cake

Lemon Drizzle Loaf Cake is a classic English cake, light, moist and with plenty of lemon zing.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 10 slices
Calories 378 kcal

Equipment

  • Loaf tin
  • Electric mixer
  • measuring spoons
  • Digital kitchen scales

Ingredients
  

For the cake

  • 200 g Butter or baking spread softened, unsalted
  • 200 g Caster sugar also known as superfine sugar
  • 4 large Eggs
  • 200 g Self raising flour
  • 2 Lemons zest only

For the drizzle

  • 75 g Granulated sugar
  • 90-95 ml Lemon juice from 2 lemons

For the icing & decoration

  • 45 g Icing sugar
  • 0.5-1 tablespoon Lemon juice depending on the desired consistency of icing
  • Lemon zest optional

Instructions
 

Instructions

  • Pre-heat the oven to 150C Fan/325F/Gas Mark 3 and grease and line a 2lb loaf tin.
  • Mix together the butter or baking spread and caster sugar until light and fluffy, around 3 minutes, ideally using an electric mixer.
  • Add the eggs and whisk in until smooth.
  • Mix in the flour gently until fully combined, then mix in the lemon zest.
  • Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean.
  • While the cake is baking, juice the lemons that you zested for the cake. Mix the juice with the granulated sugar and set aside.
  • When the cake is done, but still warm, poke it all over with a thin skewer or cocktail stick. Brush or spoon the lemon and sugar mixture over it. Then leave the cake to cool fully in the tin.
  • To make the icing, mix the lemon juice and icing sugar together. Remove the cake from the tin and remove the baking paper, put it on your serving plate. Drizzle or pipe the icing over the cake. Then add the lemon zest on top if you like.
  • Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months.

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. If you want to make the cake with plain or all-purpose flour you will need to add baking powder. The general advice is to add 2 teaspoons baking powder per every 200g plain flour.

Nutrition

Serving: 1sliceCalories: 378kcalCarbohydrates: 51gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 169mgPotassium: 112mgFiber: 2gSugar: 33gVitamin A: 605IUVitamin C: 24mgCalcium: 29mgIron: 1mg
Keyword baking, Cake, dessert, Drizzle, Lemon, Loaf
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