Delicious Lemon Drizzle Loaf Cake Recipe to Try

Why You’ll Love This Recipe

• Zesty Flavor Explosion: The bright, tangy flavor of fresh lemons combined with a sweet drizzle makes every bite a burst of sunshine.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
• Perfect for Any Occasion: Whether it’s a cozy afternoon tea, a birthday celebration, or just a treat for yourself, this loaf cake fits right in.
• Customizable: Add your own twist with optional icing or serve it with fresh berries for an extra touch of elegance.

Introduction

Welcome to the world of delightful baking, where the aroma of freshly baked goods fills your kitchen and the taste of zesty lemon dances on your palate! Today, we’re diving into the irresistible realm of Lemon Drizzle Loaf Cake. This cake is not just a dessert; it’s a celebration of flavors that will brighten your day. Imagine a moist, fluffy loaf infused with the vibrant essence of lemons, topped with a sweet drizzle that makes it utterly addictive. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is your ticket to creating a show-stopping treat that will have everyone asking for seconds!

Ingredients

• 🍋 Zest of 2 lemons
• 1 cup (7 oz) caster sugar
• 1 cup (7 oz) soft margarine or butter (room temperature)
• 3 medium eggs
• 1/4 cup (2 oz) milk (any type)
• 1/2 tsp lemon juice or white vinegar
• 1 3/4 cups (8 oz) self-raising flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• Lemon Drizzle:
• 1/4 cup (2 oz) caster sugar
• 2 tbsp lemon juice (about 1 lemon)
• Icing (Optional):
• 1/3 cup (1.4 oz) icing sugar
• 1/2-2 tsp lemon juice or water

Step-by-Step Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (180°C). This ensures that your cake bakes evenly and rises beautifully.
2. Prepare the Loaf Tin: Line a 2lb loaf tin with parchment paper. This will help you easily remove the cake once it’s baked.
3. Grate the Zest: Grate the zest from 2 lemons. This will add a fresh, zesty flavor to your cake.
4. Cream Butter and Sugar: In a mixing bowl, cream the butter and sugar together until fluffy. This step is crucial for a light and airy cake.
5. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, and lemon juice. Gradually mix this into the butter and sugar mixture, ensuring each addition is well combined.
6. Combine Dry Ingredients: If the mixture appears split, add a bit of flour to smooth it out. Then, fold in the self-raising flour, baking soda, salt, and lemon zest until just combined.
7. Pour and Bake: Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean. The aroma will be heavenly!
8. Prepare the Lemon Drizzle: While the cake is baking, combine the sugar and lemon juice in a small bowl.
9. Drizzle Over Cake: Once the cake is out of the oven, poke holes in the top and pour the drizzle over while it’s still warm. This allows the syrup to soak in, enhancing the flavor.
10. Cool and Serve: Let the cake cool in the tin for a few minutes before transferring it to a wire rack. If you’re making the optional icing, mix the icing sugar with lemon juice or water until you reach your desired consistency, and drizzle it on top once the cake is completely cool.

Presentation and Serving Suggestions

Your Lemon Drizzle Loaf Cake is not just a treat for the taste buds; it’s a feast for the eyes too! Here are some fun ways to present and serve it:

• Slice and Serve: Cut the loaf into thick slices and serve on a beautiful cake stand. Add a sprig of mint or a slice of lemon on top for a pop of color.
• Pair with Berries: Serve with fresh berries like strawberries or blueberries for a refreshing contrast to the sweet lemon flavor.
• Tea Time Treat: Enjoy it with a cup of tea or coffee for a delightful afternoon snack.
• Gift it: Wrap slices in parchment paper and tie with twine for a charming homemade gift.

Storage and Shelf Life

Your Lemon Drizzle Loaf Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil, and it will last for up to 3 months. Just remember to thaw it at room temperature before serving!

FAQs

1. Can I use regular sugar instead of caster sugar? Yes, but caster sugar dissolves more easily, giving a smoother texture.
2. Can I substitute butter with oil? Yes, you can use vegetable oil, but the texture may differ slightly.
3. What if I don’t have self-raising flour? You can make your own by adding 1 3/4 tsp of baking powder to 1 3/4 cups of all-purpose flour.
4. Can I add poppy seeds to the batter? Absolutely! Poppy seeds add a lovely crunch and flavor.
5. Is it possible to make this cake gluten-free? Yes, you can use a gluten-free flour blend.
6. How can I make the cake more lemony? Add more lemon zest or a bit of lemon extract to the batter.
7. Can I make mini loaves instead? Yes, just adjust the baking time accordingly.
8. What’s the best way to serve leftovers? Toast slices lightly for a warm treat or enjoy them cold with a dollop of whipped cream.
9. Can I use frozen lemons? Yes, just thaw them and use the zest and juice as needed.
10. How do I know when the cake is done? Insert a skewer into the center; if it comes out clean, the cake is ready!