Easy lemon drizzle loaf cake
- June 2019
- Serves 10-12
- Hands-on time 15 min, oven time 50-55min
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.
- 16.2g (9.5g saturated)
- 39.6g (27.1g sugars)
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).
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