Homemade Lemon Drizzle Loaf Cake recipe to whip up as it’s simple and makes a tangy moist dessert, a fail safe recipe that works every time.
Homemade Lemon Drizzle Loaf Cake
A simple recipe that works every time. Bake this homemade lemon drizzle cake. An Oven Bake dessert with a lemon tang, glazed lemon decorated with lemon zest. A delicious moist soft sponge to serve for tea time snack. It is so easy to make and you will find yourself baking it regularly. A no fail cake recipe that you can reduce for a smaller cake. only four ingredients plus the lemon juice. Share this recipe with friends and family. Uses just a few ingredients and it is what anybody would love to bake.
Are loaf cake and pound cake the same?
Yes the loaf cake and a pound cake is the same as they are both baked in a loaf pan. The pound cake got its name from the ingredients that used a pound of each ingredients very much the same as this lemon drizzle loaf cake.
Why did my lemon drizzle cake sink?
If your cake sinks in the middle this could be because of a few reasons why.
- not yet baked or risen.
- opened the oven door before it has set.
- Only open the door after about 45-50 minutes into baking and do it quickly to test if baked.
- using a thermofan oven can help.
- Do not take long to place the mixture into the oven when mixed.
- to much raising agent.
Why is my lemon cake not fluffy?
Your lemon cake may not be fluffy because of this reason. Most cakes start with creaming the butter and the sugar together. Fluffy sponges need the butter to be creamed as it is able to hold the air and the creaming the sugar and butter together enables it to hold the air in the mixture and this is what makes the sponges fluffy and light. Hence while baking the trapped air will make the cake light and fluffy by expanding the air bubbles
Ingredients
- unsalted butter
- white sugar–If you use brown sugar the sponge would be darker.
- flour
- medium eggs–organic home grown eggs will also make the sponge darker in color.
- lemon zest, lemons for juice
- caster sugar– for the glazing
For all the amounts needed for these ingredients, as well as the full instructions for this simple lemon cake get the recipe attached. It is downloadable and printable, and even has a cook mode to use online so that the screen does not go blank. EASY!
all purpose or cake flour
fine white sugar
soft room temperature butter
medium eggs
Lemons for the juice and for the lemon zest for decoration and color. Lovely tangy lemon moist cake.
How To
Well like always first things first. Grab the few ingredients needed, this recipe is that simple. Grease your loaf tin (use butter or spray and cook)and preheat the oven. (get the full instructions from the recipe attached)
In a bowl add your soft room temperature butter and sugar and beat until light and creamy.
Add your eggs and lemon juice and the flour and mix again until it is smooth.
Pour this cake mixture into your greased loaf tin and bake in the oven on the higher shelf for about 50-65 minutes.
Check to see if it is cooked at about 50 minutes with a clean knife. (As every oven is different) If it does not come out clean then bake a little more until it tests clean and cooked.
Ten minutes before the loaf cake is cooked, mix the lemon juice with the caster sugar . Drizzle over the warm cake while still in the loaf tin and left to cool on a cooler rack in the pan.
When cooled you can then remove the cake from the pan and place on a cooling rack. Use a tray under the rack for any spills.
For the glazing mix the lemon juice with the icing sugar until you have the right consistency and drizzle over the cake.
Decorate the cake with grated lemon zest for a pleasing and appealing look. A delicious moist tangy lemon loaf cake for dessert for tea time for visitors and of course family. Yummy!
Slice and serv on a serving plate and enjoy this amazingly simple cake for snacks.
If you are mad about the lemon glaze drizzle some over the slices to enjoy the tangy sweetness more.
An easy homemade lemon drizzle cake in a loaf tin that works every time. Whip up time and again for a fail safe bake for any one. Even beginners.
This recipe uses basic ingredients and is easy to follow and mixed all in one bowl and ready in under an hour. Reduce to a smaller cake, in the notes attached in the recipe.
Go ahead and bake this delicious lemon cake…..enjoy.❤️
Recommendations
(click the highlighted heading for the recipe)
Another loaf cake recipe to create —-> Tasty Banana Bread Loaf and Moist Chocolate Banana Bread and Healthy Banana Bread Recipe
More lemon recipe ideas —-> Mini Lemon Custard Tart Recipe and 14 Useful Lemon Dessert Recipes and Mini Lemon Curd Tartlets and Lemon Cream Cheese Danish Breakfast and Lemon Curd and Blueberry Tartlets and How to Make Lemon Curd and Lemon Zucchini Muffins Gluten Free and Mini Lemon Curd Filled Meringue and Easy Lemon Meringue Tart and 17 Tangy Lemon Dessert Recipes
PrintHomemade Lemon Drizzle Loaf Cake
Homemade Lemon Drizzle Loaf Cake recipe to whip up as it is simple and makes a tangy moist dessert, a fail safe recipe that works every time.
- Prep Time: 20 min
- Cook Time: 50-65 min
- Total Time: 85 min
- Yield: 9 servings
- Category: Desserts, appetizer, snack
- Method: Oven Baking
Ingredients
- 250 g unsalted butter
- 250 g white or fine sugar (brown sugar will make the cake a darker color)
- 250 g flour
- 4 medium eggs (organic eggs will also make the cake sponge darker in color)If they are large then take one away.
- lemon zest from 2 lemons Or 2 teaspoons of lemon extract
Drizzle
- 75 ml lemon juice
- 75g castor sugar
Glaze
- 50 g icing sugar
- 2 teaspoons of lemon juice
- lemon zest for decoration
Instructions
- Preheat the oven to 180 deg. C (350 deg. F)
- Grease and line your loaf tin, put aside.
- In a bowl add your soft room temperature butter and sugar and beat until light and creamy.
- Add your eggs and lemon and the flour and mix again until it is smooth.
- Pour this cake mixture into your loaf tin and bake in the oven on the higher shelf for about 50-65 minutes. Check to see if it is cooked at about 50 minutes with a clean knife. If it does not come out clean then bake a little more until it tests clean and cooked.
- Ten minutes before the loaf cake is cooked start mixing the lemon juice with the caster sugar . This will be drizzled over the warm cake while still in the loaf tin and left to cool on a cooler rack in the pan.
- When cooled you can then remove the cake from the pan and place on a cooling rack. Use a tray under the rack for any spills.
- For the glazing mix the lemon juice with the icing sugar until you have the right consistency and drizzle over the cake and decorate with some grated lemon zest.
- Cut and serve the slices for a dessert. You can also add the glazing to the slices for a more sweet tangy cake.
Notes
- When using large eggs use four and a little less of flour sugar and butter, at (240g)
- If using organic eggs they will make your cake sponge a little darker in color.
- The drizzle can be watered down with water instead of lemon.
- It is easy to make a smaller loaf cake by reducing the mixture by one medium egg and using 200 g of the flour, sugar and butter. each. The fewer the ingredients the less time the cake will be baked.
- Store for up to 4-5 days in a sealed container or a cake tin at room temperature. You can freeze the cake without the glazing when it is cool. Seal, wrapped and stored in freezer for up to 3 months.
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Wonderful Kitchen Helpers for waste and to assist with keeping food warm. Including mats for keeping the shelves in the fridge non slippery.
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