Lemon drizzle loaf
NellA soft lemon loaf under a crackly sugar crust, the first cake gone at every bake sale.
Lemon drizzle is the cake I take to every bake sale, because it always sells first and travels well in a tin.
The drizzle goes on while the cake is still hot. The syrup soaks in, and the sugar left on top dries into a thin, crackly crust.
Granulated, not icing sugar
Use granulated sugar for the drizzle. Icing sugar dissolves completely, and the crunch is the whole point.
Lemon drizzle loaf
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 10 min
- Total
- 1 hr 10 min
- Makes
- 8 slices
Ingredients
For the cake
For the drizzle
Method
Heat the oven to 180°C (350°F). Grease a 900 g (2 lb) loaf tin and line it with baking paper.
Beat the butter, sugar and lemon zest until pale and fluffy, about 3 minutes. Beat in the eggs one at a time.
Fold in the flour, baking powder and salt in two additions, alternating with the milk, until smooth.
Scrape into the tin and bake for 40 to 45 minutes, until a skewer comes out clean.
Stir the granulated sugar and lemon juice together. While the cake is hot, prick it all over with a skewer and spoon the drizzle evenly over the top. Leave in the tin for 10 minutes, then lift out to cool.
Notes
Keeps for 3 days in an airtight tin.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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