Description
Lemon Drizzle Loaf Cake is a moist, buttery pound cake infused with fresh lemon zest and topped with a tangy lemon syrup drizzle. With its bright citrus flavor and simple elegance, this loaf is perfect for teatime, brunch, or as a light dessert.
Ingredients
Units
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 tbsp milk
- For the Lemon Drizzle:
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest, juice, and vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet, then stir in milk until just combined.
- Pour into prepared pan and smooth the top.
- Bake:
- Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.
- While baking, mix the drizzle ingredients until sugar dissolves.
- Add the Drizzle:
- When the cake is still warm, poke holes in the top with a skewer or fork.
- Slowly pour lemon drizzle over the cake. Let it soak in.
- Optional Glaze:
- Once cooled, whisk powdered sugar and lemon juice to make a glaze.
- Drizzle over the top for extra sweetness and shine.
Notes
- For more intense lemon flavor, add a bit of lemon extract or extra zest.
- Keeps well for up to 4 days in an airtight container.
- Can also be frozen, wrapped tightly, for up to 1 month.
Nutrition
- Calories: ~360
- Sugar: ~30g
- Sodium: ~180mg
- Fat: ~18g
- Saturated Fat: ~11g
- Unsaturated Fat: ~6g
- Trans Fat: ~0.2g
- Carbohydrates: ~44g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~95mg
