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Easy lemon drizzle loaf cake

Name: Easy lemon drizzle loaf cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 200g unsalted butter, softened; 200g golden caster sugar; 4 medium free-range eggs; 200g self-raising flour; Finely grated zest and juice 3 lemons; 150g natural yogurt; 110g granulated sugar; You’ll also need…; 2 litre loaf tin, base and sides lined with non-stick baking paper (or use a loaf-tin liner)

Published: 4 Jul 19
Updated: 18 Mar 24

A zesty, syrup-drenched sponge with a sugar crust is our go-to teatime bake. This timeless creation is sure to spark joy – but that doesn’t mean you can’t vary things a bit…Check out our tips below to find out how to jazz up your lemon drizzle cake.

Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.

Easy
June 2019

Test kitchen approved

Serves 10-12
Hands-on time 15 min, oven time 50-55min

Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.

Nutrition: For 12

Calories: 325kcals
Fat: 16.2g (9.5g saturated)
Protein: 5g
Carbohydrates: 39.6g (27.1g sugars)
Fibre: 0.7g
Salt: 0.3g

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Ingredients

200g unsalted butter, softened
200g golden caster sugar
4 medium free-range eggs
200g self-raising flour
Finely grated zest and juice 3 lemons
150g natural yogurt
110g granulated sugar

You’ll also need…

2 litre loaf tin, base and sides lined with non-stick baking paper (or use a loaf-tin liner)

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Method

Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes).
Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until golden and a skewer pushed into the centre comes out clean.
Meanwhile, mix the juice of 2 lemons with 50g of the granulated sugar in a bowl or jug until the sugar has dissolved. As soon as the cake comes out of the oven, poke holes all over the top with the skewer, then pour over the lemon mixture. Leave to cool in the tin, set on a wire rack.

After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.

Recipe from June 2019 Issue

Nutrition

Nutrition: per serving

Calories: 325kcals
Fat: 16.2g (9.5g saturated)
Protein: 5g
Carbohydrates: 39.6g (27.1g sugars)
Fibre: 0.7g
Salt: 0.3g

delicious. tips

How to jazz up your loaf:

Swap lemon zest for lime zest or orange zest.

Add gin, limoncello or Cointreau to the drizzle

Flavour the crust with a little rosewater, then top with freeze-dried rose petals and pistachios

Replace the sugar crust with a white glaze made with icing sugar and lemon/orange juice.
The cake will keep well for a couple of days in an airtight container put somewhere cool (not in the fridge).