*This post may contain affiliate links. Please see my disclosure for more details!*

An Easy Lemon Drizzle Loaf Cake – Lemon Sponge, Lemon Drizzle, Lemon Icing… what more could you want?! Another post in my Back to Basics series!

So, say hello to your new lemon addiction. I have always been a fan of lemon flavours, and this new post, another instalment in my back to basics series, is my Lemon Drizzle Loaf Cake. It’s easy, it’s delicious, and I love it. 

In the past, I have uploaded my Lemon Lime Drizzle Cake – which is fairly similar. It’s an old post, with different quantities, and is obviously lemon and lime combined! As you all adore loaf cakes even more now though, I thought I would do an in-depth post into this beauty!

So… when you are starting with a loaf cake, you need the right tin. Loaf tins can vary greatly in size, even if they are described as being the same tin. For example, I have three different 2lb loaf tins, but they are all slightly different in how much water they can hold. Usually, this is okay as long as they are similar enough! For reference, this is the 2lb loaf tin that I use! If it helps, the exact measurements are – 24.4 x 14.4 x 6.9 cm. This may help you if your’s varies slightly! 

Some loaf tins are still 2lb, but they are slightly wider and shallower, which means the bake time can vary – but baking a loaf cake is quite similar to baking a Bundt Cake. They can vary dependent on tin, just like a Bundt Cake, but usually they work out the same! 

When I line the tin, I usually grease it slightly and then add parchment paper on top. I don’t then grease on top of the paper. I don’t feel the need, and if you use the correct type of baking parchment, then you definitely don’t need to do it! 

Now when it comes to the cake mix, it really is just a basic cake mix. Even weight quantities of butter, sugar, eggs and flour – with lemon added in. Because it’s just the basic cake mix, you need to make sure the quantities are correct.

You can help this by weighing your eggs, in their shells, but generally I find 5 medium eggs = 250g of mix! It’s much easier this way. If you use large eggs, they can often be 60g, so I would only use 4 eggs, and only 240g each of the rest of the ingredients. I hope this makes sense!

When it comes to the lemon, you have two choices. Fresh lemon zest grated finely, or lemon extract! Either work well, and they both work the same! I swap between both each time, and they both work well. If you want to use the zest, you can then use the same lemons for the drizzles later!

When baking a loaf cake, it can vary a bit just like bundt cakes, as mentioned earlier! The usual timings is 55-65 minutes, because it’s quite a lot of mix, in a smaller sized tin (compared to a round tin!). 

Sometimes, the baking can take longer though. My oven is a fan oven, so I put it on the fan setting at 160C – I set the timer for 55 minutes, and then check it. If when I open the door and touch the tin the cake wobbles, it’s definitely not done! However, if it’s not wobbling it’s worth checking. 

Checking a cake is a fine balance though. When opening the oven door, you really don’t want to take too long. For every second an oven door is open, you will lose LOTS of heat. If your cake isn’t finished baking, it can sometimes also sink if taken out too early. 

Once you think the cake is there, check it with a skewer! One other handy method is to (Carefully!!) listen to the cake – if it’s making a bubbling/crackling sound, then it’s not actually finished baking either. You’ll want to continue baking till the skewer is clean, and also not making a sound. 

For the lemon drizzle, you want to mix together the lemon juice and caster sugar – it makes a sort of cloudy drizzly paste – spoon this over the cake once it’s come out of the oven and it will soak in. Leave the cake to cool fully before moving from the tin!

Once cooled, you can optionally decorate it – I use the icing sugar, watered down with some more lemon juice – and just drizzle it over with a small spoon! I then sprinkle on some lemon zest to make it look pretty, but both the icing drizzle and zest are optional. They just look nice!

The wonderful thing about this sort of cake is that it’s simple, but it’s so delicious. The lemon drizzle keeps the cake lovely and moist – and it won’t dry out. I use my stand mixer to mix the cake ingredients together, and it’s amazing. Although, this isn’t essential. 

You can use actual butter (at room temp) or a baking spread for the sponge – I classically use caster sugar for the sponge and main drizzle, but this can be switched with golden caster sugar, light brown sugar, or even dark brown – but the changes can change the flavour! 

I use medium eggs as I have said, and I use self-raising flour. If you can’t access self-raising, you will want to use plain flour with baking powder added in. You whisk in 2 level tsps of baking powder per 150g of flour, before using it in a recipe! It’s often easier to make a larger batch though, and then just store the flour for later use! Easy and delicious.

I hope you love this recipe, any questions leave them below! x

Lemon Drizzle Loaf Cake!

An Easy Lemon Drizzle Loaf Cake - Lemon Sponge, Lemon Drizzle, Lemon Icing... what more could you want?!
Print Pin Rate
Category: Cake
Type: Loaf Cake
Keyword: Lemon
Prep Time: 15 minutes
Cook Time: 1 hour
Decorating Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

For the Cake

  • 250 g Unsalted Butter/Stork
  • 250 g Caster Sugar
  • 250 g Self Raising Flour
  • 5 medium Eggs
  • Zest of 2 lemons (2tsp lemon extract)

Drizzle

  • 75 ml Lemon Juice
  • 75 g Caster Sugar

Decoration

  • 50 g Icing Sugar
  • 1-2 tsps Lemon Juice
  • Lemon Zest

Instructions

  • Preheat your oven to 180C/160C Fan - grease and line your 2lb loaf tin!
  • Beat together your butter and sugar together till light and creamy!
  • Add in your flour, eggs and lemon and beat again till combined. It'll be a smooth cake mixture!
  • Add the mix into the cake tin and bake. This can take 55-65 minutes - but check from 50 minutes onwards.
  • Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together.
  • Once the cake is baked, drizzle this over the cake, whist still in the tin. Let the cake cool fully.
  • Once the cake is cooled, remove from the tin.
  • If you want to decorate, mix in lemon juice to your icing sugar till you reach the desired consistency.
  • Drizzle this over the cake, and sprinkle on some lemon zest for decoration! Enjoy!

Notes

  • I use this loaf tin
  • If it helps, I also use this baking parchment in my bakes! 
  • As mentioned in the post, if you are using large eggs - use four large eggs, and 240g flour, sugar, butter. 
  • If your cake sinks, it hasn't finished baking! Loaf tin baking times can vary so check on the cake from 50 minutes onwards. 
  • This cake will last for 4-5 days at room temp! I store it in a cake storage tin. 
  • You can easily water down the icing for the drizzle with water instead, but the lemon juice is more zingy!
  • If you want to make a smaller cake you can - reduce it down by one medium egg, and use 200g of ingredients. Or even reduce by two eggs, and use 150g of ingredients. The fewer the ingredients the quicker the bake time!

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

256 Comments

  1. Chelsea on October 8, 2021 at 11:09 am

    5 stars
    This is my first time making a lemon drizzle and the icing on top has gone really clear and looks nothing like yours! What am I doing wrong?

  2. Sam on September 9, 2021 at 6:30 pm

    Hiya. Sorry probably sound like a silly question but when you weigh the eggs do you weigh after they’ve been cracked? And then measure all the ingredients the same weight?!

    • Jennifer on September 20, 2021 at 8:33 am

      You weigh the eggs in their shells first. Then whatever they say in the scales , you then weigh out the sugar, butter and flour to the exact amount of weight of the eggs. So if for example the weight of the eggs in their shells weighed 240g then you would weigh out 240g of sugar, butter and flour



  3. Kate on August 20, 2021 at 9:17 am

    Hi Jane, can you suggest the best way to add white chocolate to this recipe? Thank you!

  4. Harriet on August 12, 2021 at 2:11 pm

    Hi Jane,
    I love this recipe have used it lots before!! Just wondering if I can make the cake batter today and keep it in the fridge until tomorrow and bake it then? Would that work or would it ruin the rise of the cake?
    Thank you!!

    • Jane's Patisserie on August 18, 2021 at 9:04 pm

      I always recommend using fresh cake batter xx



  5. Annushis on August 10, 2021 at 12:03 pm

    5 stars
    Absolutely delicious. Simple ingredients, simple technique and turned out well.

    I have a question. My loaf took about 50-53 minutes. However it started browning earlier and by the time I took it out, it was dark brown (looked somewhat burnt). When I cut it, the inside was perfectly fine. Any advice? Would covering with foil half way etc work?

    Thank you

    • Jane's Patisserie on August 13, 2021 at 3:04 pm

      Hiya! So glad you loved it. Yes best thing to do with this is to turn the heat down and cover it in foil!x



  6. Kayleigh Le page on July 11, 2021 at 12:59 pm

    5 stars
    Hi I made this today using the tin you recommend. My cake domed in the middle, (rise more). Is there a reason it would do this as followed recipe to a t.

    Many thanks

    • Jane's Patisserie on July 12, 2021 at 1:54 pm

      Hiya – loaf cakes classically do dome, so there’s nothing to change!



  7. Janet Jones on June 29, 2021 at 6:18 pm

    Hi Jane
    I love this recipe and am now thinking of switching the lemon to orange and finishing off with a little chocolate drizzled over instead of the icing.. A kind of Jaffa cake. Would this work? X

  8. Sharna Khan on June 28, 2021 at 5:47 pm

    5 stars
    Hi Jane,

    I’ve made the sponge a number of times and iced it. However, the first time I added the lemon drizzle to the loaf after taking it out of the oven it seemed to result in my cake sinking 🙁 so I’ve not dared try again. Any reason why it might do this? Thanks!

    • Jane's Patisserie on June 28, 2021 at 7:58 pm

      The cake might have needed longer baking xx



  9. Gemma Kehoe on June 27, 2021 at 10:29 am

    Can I use this mixture as a traybake in a 8inch square tin ?

  10. Stacey on May 28, 2021 at 12:27 pm

    Hi Jane, thank you for your reply, if I half the recipe for a 1lb tin instead of 2, how long would you recommend baking it for please? X

    • Kirsty on June 10, 2021 at 9:08 am

      5 stars
      Perfect lemon drizzle! Loaf tins are strange beings so with my 2lbs tin 2/3s full I still had enough for 6 cupcakes, they went down a storm. The cupcakes were baked in cake cups and took 25 mins to bake if anyone’s wondering 🙂 delicious recipe as per thanks Jane xx



  11. Jaspreet on May 13, 2021 at 11:50 am

    I used a 2lb loaf tin as in the recipe, but while baking my batter overflowed!
    Do you usually fill the loaf tin halfway, as mine was nearly till the top?

    • Jane's Patisserie on May 15, 2021 at 10:37 am

      Hiya! As mentioned on the post, some 2lb loaf tins are smaller than others. Only fill to a maximum of 2/3rds xx



  12. Sumera on May 11, 2021 at 10:57 pm

    Hi Jane! I want to use up some lemon extract I brought. Can I substitute the lemon zest with extract? If so how many teaspoons please? Thank you!

    • Sumera on May 11, 2021 at 10:58 pm

      Sorry I was so busy reading the comments I didn’t even check the recipe which states 2 teaspoons!



    • Jane's Patisserie on May 15, 2021 at 10:09 am

      Hiya! Yes you can you would need 1-2 teaspoons xx



  13. Kelly on May 5, 2021 at 7:34 pm

    Hi
    For the icing can you use half lemon juice and half water ?

    • Jane's Patisserie on May 5, 2021 at 7:43 pm

      Yes! Just add a really small amount at a time so you get the right thickness x



    • Amelia on September 12, 2021 at 2:08 pm

      Hi,

      How did you make your icing on the top of the cake look so white? I following the recipe and it made a icing with a more clear colouration?
      Thankyou
      Amelia



  14. Emma on May 3, 2021 at 11:12 am

    Hi Jane,

    Could this be turned into a round cake making two batches? What size tin would you recommend

    Thanks

  15. Alexa on April 27, 2021 at 7:15 pm

    5 stars
    Made this in the afternoon after a long cycle and it was just what I needed! I added some lemon juice to the batter as well (not much, just 1/2 a lemon) and it came out perfectly. Added a couple of mins to the baking time and tented it with foil at 50 mins but it rose well and was a hit with the whole family.

  16. Emily on April 26, 2021 at 5:01 am

    I was thinking about adding elderflower cordial to this! How much would you recommend and when should I add it to the recipe?

    • Jane's Patisserie on April 26, 2021 at 1:13 pm

      Hey! Have a look at my lemon and elderflower cake for inspiration because I add it to the drizzle in that xx



  17. Rebekah Keys on April 25, 2021 at 11:27 am

    5 stars
    Hi Jane, thanks so much for sharing so many amazing recipes! I love this lemon drizzle cake. Just wondering if there’s a reason why there’s no additional baking powder in this recipe or any other of your loaf cake recipes? For a standard round cake I would always add a teaspoon of baking powder. Would it work in this recipe?
    Thank you!

    • Jane's Patisserie on April 26, 2021 at 3:19 pm

      Hey! Ahh you are so welcome I am glad you love this cake! You just don’t need to use baking powder in loaf cakes xx



  18. Jess Parr on April 24, 2021 at 7:36 pm

    Hi Jane could this be changed to create a lime drizzle cake 🎂

    • Jane's Patisserie on April 26, 2021 at 2:27 pm

      Hey, yes it can xx



  19. Sally on April 23, 2021 at 4:40 pm

    5 stars
    Recipe was great and cake was gorgeous.
    Will recommend to anyone as very simple recipe to
    follow.

  20. Clair noonan on April 9, 2021 at 4:35 pm

    Hey… first I luv your recipes and your videos… but please help.. I’ve made a few times but my lemon drizzle loaf keeps sinking in the middle.. please help…..

    • Jane's Patisserie on April 17, 2021 at 2:21 pm

      Hey! Thank you so much! That sounds like it could be underbaked xx



  21. Shannon on April 8, 2021 at 11:38 am

    Hi Jane,

    How much cake batter should I put into my 2lb loaf tin? Is it the whole mixture or like 2/3 ?

    • Jane's Patisserie on April 9, 2021 at 11:35 am

      Hey! You would need to fill the tin to 2/3 xx



    • Lauren on August 28, 2021 at 6:47 pm

      Has anyone attempted to make this gluten free?



  22. Dianna Fu on March 28, 2021 at 11:37 am

    Hi Jane, question please! Once you’ve mixed the butter and sugar together, would it be better to mix the eggs in first, before adding flour and zest? First time making it and I threw it all in at the same time and beat it – should the mix be very thick? Fingers crossed it turns out okay. Thanks x

    • Stacey udale on April 25, 2021 at 2:01 pm

      Hi Jane,

      I’m wanting to make a smaller version of this, maybe a 1lb loaf tin, can I please ask what to do with the measurements of all the ingredients, would it just be a case of halving everything? Thank you x



    • Jane's Patisserie on April 26, 2021 at 1:28 pm

      Hey! I only make it as a 2lb so I assume halving would work but the baking time would change xx



  23. Ann on March 26, 2021 at 5:14 pm

    Hi. I have bought all the ingredients but i noticed that you baked yours using a fan oven. May I know if I can bake it using non-fan (the one with top and bottom elements) kind of oven. If so, what temperature should I set my oven to and does the baking time also change?

    • Jane's Patisserie on March 27, 2021 at 10:19 am

      Hello! As you can see on the recipe I give two temperatures – the 180 is a regular oven and the 160 is a fan x



    • Sheila Vanstone on March 27, 2021 at 2:44 pm

      Hi, could I make this recipe as an all-in-one mix rather than creaming butter and sugar etc please.



    • Jane's Patisserie on March 27, 2021 at 2:58 pm

      You can do, sometimes it just results in a different textured sponge!



  24. Sumera on March 21, 2021 at 9:03 pm

    Hi Jane! I wanted to bake this as a traybake (13×9 like all your tray baked). Can I use the same quantities to fit that tin? And as it would be shallower than a loaf tin will the cake become too soggy if i drizzle hot out of the oven or shall I wait a bit? Thank you and looking forward to trying this!

    • Jane's Patisserie on March 22, 2021 at 3:54 pm

      You need to follow the guidance of my G&T traybake as the measurements are different for a tin that size. And no the drizzle method stays the same x



  25. Sophie on March 20, 2021 at 7:15 pm

    Would I be able to do this in a round tin similar to the ones used in your other cake recipes such as the carrot cake?

  26. Lisa Phillips on March 20, 2021 at 4:20 pm

    5 stars
    I love lemon drizzle cake so thought I would try your recipe Jane. The cake is so easy to make and tastes absolutely delicious. So light , lovely and lemony and cooked in exactly 50 minutes. I would recommend this cake to anyone. Thank you xx

  27. Sarah Back on March 20, 2021 at 1:52 pm

    5 stars
    Oh My Goodness Jane – this is amazing – I can bake (sort of) so I am expanding my bakes and the explanation you have given for why you have done what you have and the reasons for 4 v 5 eggs makes so much sense and I really appreciate you taking the time to explain these bits. I am using my work colleagues as guinea pigs and 1 colleague said that LDC was his absolute favourite but I had knocked it out of the park! …so thank you 🙂

    I am doing a chocolate orange version this week 🙂

  28. Jasmine Asplin on March 16, 2021 at 9:05 pm

    5 stars
    The outside of mine came out slightly crispy and is too dark of a colour than I’d like – would this be because if of the butter I used, over greasing the tin, oven temp or something else? 🙁 x

    • Jane's Patisserie on March 17, 2021 at 9:26 pm

      It sounds like the oven was too hot – its worth lowering by like 20c and see if that helps! x



  29. Lo on March 15, 2021 at 5:04 pm

    5 stars
    This is the most delicious lemon loaf cake I have ever tasted! I only set out to make one for a doorstop dash Mother’s Day present on Sunday and ended up making three more because of how delicious the loaf was.

    Thank you so much for such a tasty recipe! I’m so excited to use your other recipes to make equally delicious treats now x

  30. Marta on March 13, 2021 at 9:11 pm

    Hi Jane, do you think would it work with bluberries in the middle?

    • Jane's Patisserie on March 15, 2021 at 11:48 am

      Hiii! Yes it would, 200g and coat them in flours first x



  31. Jessica Muge on March 13, 2021 at 1:58 pm

    5 stars
    Hi Jane, I have 1 question I’m hoping you can help with. I’ve made this cake/loaf 3 times and I was just wi dering how I can get the top flatter? Beautiful recipe aswell! Xx

    • Jane's Patisserie on March 14, 2021 at 9:06 pm

      Loaf cakes are designed to have a crack/higher middle in my opinion and that is part of the charm – but you can try lowering the temp of your oven by like 20c and baking for quite a bit longer instead! xx



  32. Lara on March 13, 2021 at 1:43 am

    I love making this! But is there a way of making this gluten free at all? Xx

    • Jane's Patisserie on March 15, 2021 at 12:49 pm

      Hello! Its worth switching to a gluten free flour and adding xantham gum x



  33. Glynn Gregory on March 11, 2021 at 12:06 pm

    5 stars
    Thank you so much for the recipe! This is best cake I’ve ever baked and I’ve baked a lotttt of cakes. Finally nailed a lemon drizzle loaf (first time using the loaf tin hence the need of a recipe) but damn! Absolutely amazing, moist and full of flavour. Perfection.

  34. Cheryl on March 8, 2021 at 5:09 pm

    5 stars
    Delicious recipe. I normally only buy large eggs so used 4 large instead of 5 medium. My hubby doesn’t like icing much so didn’t do that or the syrup but it still tastes lovely with a lemony taste and not overly sweet. I also added vanilla bean paste out of habit (oops!) – think it just added depth of flavour. All in all bookmarking this one for the future.

  35. Claire on March 7, 2021 at 9:37 pm

    Do you recommend the use of silicone loaf tins for this recipe or are standard tins better?

    • Jane's Patisserie on March 8, 2021 at 7:48 pm

      To be honest I am unsure – I only ever use metal! x



  36. ROSEMARIE Millard on March 6, 2021 at 4:01 pm

    5 stars
    I made this Lemon drizzle cake today and it turned out perfect ,I’ve used other recipes and they were never cooked in the middle and always soak so I will be using this one again. Thank you Jane.

  37. Nic Bobby on March 1, 2021 at 6:32 pm

    5 stars
    Absolutely love all of your receipts, thank you so much! I’m making your lemon celebration cake for a friends retirement – I’d like to make the sponge in advance and freeze it – does that mean I shouldn’t do the lemon/sugar drizzle or could I do it before I freeze it?
    Thanks

  38. Gemma Wright on February 27, 2021 at 4:41 pm

    5 stars
    Hello Jane, I absolutely love this recipe. It’s perfect every time. I was wondering if the recipe could be used to make an orange drizzle instead? If so how many oranges for the zest etc? Thank you

    • Jane's Patisserie on February 28, 2021 at 11:34 am

      Yes you can! I usually use 1 large orange for two lemons x



  39. Tina Baxter on February 19, 2021 at 6:22 pm

    Hi Jane I want to try this recipe but the only loaf tin I have is 25.5 ×11.3×7.2 cm would I need to adjust baking times? If so what time would u suggest please 😊

    Ps I love all of your recipes I’ve made so far

  40. Daria on February 19, 2021 at 1:17 pm

    5 stars
    I have done it for the first time and it blew my mind! So tasty, and easy to make. Thank you!

  41. Nicole on February 16, 2021 at 8:42 pm

    4 stars
    Hi, I’ve followed the recipe and ingredients but my loaf cake took a lot longer to cook than mentioned as the middle wasn’t cooked, would this be due to oven temp? I think I could’ve split the mixture between two loaf tins, I used a standard loaf tin.

    • Jane's Patisserie on February 16, 2021 at 9:08 pm

      If the mixture fit into one tin, it didn’t need splitting – but sometimes it can take longer! Loaf tins are a lot like bundt tins so baking time can vary slightly, or it can be oven temp, but it’s not a problem in the end as long as it’s tasty! x



  42. Katie on February 16, 2021 at 3:42 pm

    5 stars
    This is delicious recipe just perfect. I reduced sugar slightly and kept adding icing sugar and juice .Really nice !

    • Katie on February 16, 2021 at 3:43 pm

      How well does it freeze ?



    • Jane's Patisserie on February 16, 2021 at 8:00 pm

      Very well!



  43. sarah on February 15, 2021 at 6:46 pm

    Hi Jane, I can’t wait to make this lemon drizzle cake, I would like to use a mini loaf tin, would you know the cooking timing please?

    • Jane's Patisserie on February 15, 2021 at 8:51 pm

      I’m not sure I am afraid, sorry!



    • Sarah on March 30, 2021 at 8:14 am

      5 stars
      I’ve made mini ones and it takes about 20 mins! I started watching closely at 18!



  44. Samuel Noble on February 9, 2021 at 5:23 pm

    Is there any way to make sure the cake doesn’t done on top?

    • Jane's Patisserie on February 9, 2021 at 7:25 pm

      Loaf cakes naturally do dome and split and that’s part of the charm – but you can lower the temp and bake for longer if you prefer as that can reduce it!



  45. Ashleigh on February 7, 2021 at 12:38 pm

    5 stars
    Hi Jane – I’ve made this one and the white choco and raspberry loaf, and both turned out perfect and were Devine! Thanks so much for the recipes! Have you made an orange version of this before and if so, is it just the same quantities of zest/juice? A family member has requested it, but I doubt it will beat the lemon one. Thank you again 🙂

    • Jane's Patisserie on February 8, 2021 at 8:59 am

      Ahh yay! And yes – I would just use the same! But obviously oranges are larger so for one large orange I say is the same as 2 lemons x



  46. Haley on January 28, 2021 at 2:47 pm

    Would you normally prick the cake before drizzling or is this not necessary? And is it done straight after removing from oven?

    • Jane's Patisserie on January 28, 2021 at 7:09 pm

      I don’t usually anymore as it can look a bit naff I find, but yes straight after the baking basically!



  47. Lucy on January 24, 2021 at 10:35 pm

    5 stars
    Absolutely amazing recipe, if you are thinking of making it…..make it! You will not be disappointed. Thank you from a very happy family!

  48. Zoe on January 23, 2021 at 4:20 pm

    Hi Jane!
    My 2lb loaf tin is 21cm x 11.5cm x 6cm how would I alter this to fit my tin?? Thanks! x

    • Jane's Patisserie on January 28, 2021 at 7:39 pm

      I’m not 100% I am afraid, but best bet is to only fill the tin 2/3 of the way, and bake cupcakes with any spare mix!



    • Fiona Brown on February 9, 2021 at 3:26 pm

      Wish I’d read your question before I made my cake! My tin is the same size as yours and the excess mixture is currently plopping all over the oven 🤦🏼‍♀️😂



  49. J MacPherson on January 21, 2021 at 7:19 pm

    Have you ever used lemon curd for a lemon loaf? Quite like using it in cupcakes and was wondering how you would adjust your recipe to accommodate the curd?
    Also made your cream cheese icing today. Was great. Added some lemon curd into that also and used it to top the loaf.

    • Jane's Patisserie on January 22, 2021 at 8:59 pm

      I have never mixed it into the raw sponge in a loaf cake, but it works well added on top, or even in the middle of the sponge after baking!



  50. Daniel Sussex on January 15, 2021 at 10:18 pm

    Too much egg for me, 200g should be about right if you dont like an eggy taste.

    • Jane's Patisserie on January 15, 2021 at 10:22 pm

      It may be that you did use too much egg if the eggs were too large – this is based on the equal ratio style recipes so it’s correct as listed if that makes sense!



  51. Hayley on January 15, 2021 at 7:39 pm

    I love lemon, but love lime more. Do you think substitute lime would work? Thank you, you’re recipes are amazing xxx

  52. C Gnana on January 11, 2021 at 3:40 pm

    Hi Jane which zester do you use?

    • Jane's Patisserie on January 11, 2021 at 5:26 pm

      I use the fine grater when doing lemon!



  53. Anna Mulqueen on January 11, 2021 at 10:10 am

    5 stars
    This is a superb recipe. Can I ask you if it is suitable for converting to 9 inch round cake. I have been asked to make it for my nephew’s wedding.
    Thank you, Anna

  54. s on January 10, 2021 at 9:29 pm

    is there any way to prevent the cake from doming?

    • Jane's Patisserie on January 11, 2021 at 8:47 pm

      In my opinion loaf cakes should dome slightly and thats a part of it all – but you can try a lower temp for longer if you hate it.



  55. Chloe on January 9, 2021 at 10:03 am

    Hi Jane, the recipe is excellent, but I’m just as obsessed with the octagonal plates you serve the cakes on! Are they real plates or paper ones, and where are they from? I need them!!

    • Jane's Patisserie on January 9, 2021 at 7:44 pm

      They are real plates – from Debenhams about 2 years ago!



  56. Kirsty on January 8, 2021 at 2:34 pm

    5 stars
    Who doesn’t love a lemon loaf! This is divine. I haven’t quite perfected the recipe like you and mine still dome slightly on top.

  57. Caitlin Chandler on December 30, 2020 at 10:30 am

    5 stars
    This is by far the best lemon drizzle cake I’ve ever made, or eaten. It’s so easy to make and is delicious every single time. My family are obsessed with it and always request I make it when I’m baking. I’m yet to work out how to make the top as flat as yours (mine always turns into a huge dome) but I don’t really mind. I tell everyone to check out your recipes and this is the first one I mention!

  58. Louise on December 7, 2020 at 9:55 pm

    5 stars
    I’m no chef, nor am I a baker! I decided to start baking during lockdown part 1, I started off with a banana loaf and then found you and your recipes. The lemon drizzle loaf quickly became my fav thing to bake! My family are amazed how I’ve taken such a u-turn with being in the kitchen… this is a delicious recipe! You can’t beat a bit of lemon… ☺️ X

  59. Holly James on December 7, 2020 at 8:28 pm

    5 stars
    This was a big hit in our nursing office. Made gluten free again, as I do all you recipes. Really moist and great flavour 🙂

  60. Karole on November 27, 2020 at 1:36 pm

    5 stars
    What an excellent Recipe Jane. Very clean instructions. It turned out beautifully.
    Can’t wait to try out another one of recipes maybe your salted caramel Cheesecake.
    Thank you again.

  61. Marly on November 21, 2020 at 4:33 pm

    5 stars
    Hey!! Really enjoy your recipes. I’m slowly making my way through them all and so far they’ve all been absolutely delicious!!
    Just wondered if you had any help in terms of ingredients measurements for a bigger baking loaf tin for this recipe??
    The tin I have is 35cm long. It is 14cm wide at the widest point and 9cm high.
    What measurements in terms of ingredients would you suggest please??

    Thanks 😊

  62. Brittany on November 18, 2020 at 10:59 pm

    5 stars
    Thanks for this recipe, Jane! What a delicious lemon drizzle cake! I’ve made it before, but this is so much better. Light, moist, sweet and tangy. Just delicious!
    I made a second cake and substituted orange zest and orange juice instead of lemon. Haven’t tried it yet, but I’m looking forward to it. Can’t wait to try some more of your bakes!
    One question please: your decorative frosting is so white – is this because you didn’t use as much juice with the icing sugar? Mine was still translucent.

    • Jane's Patisserie on November 20, 2020 at 9:27 am

      Ah yay! So glad! Yes so sometimes it just depends on the lemon – and even sometimes I find the brand of icing sugar weirdly! Just means you had slightly more liquid x



  63. Pippa Macaulay on November 7, 2020 at 10:03 am

    5 stars
    Honestly amazing! Very zingy and delicious! Would make a million times over!

  64. Aparna on November 3, 2020 at 2:26 pm

    Hi Jane
    Wish to try Lemon drizzle loaf cake.
    But i want to know alternative for eggs. If i ve to use baking soda swaping eggs then wht shud b qty for 150gm plain flour?

    • Jane's Patisserie on November 5, 2020 at 9:37 am

      Hey – it might be better to look for an egg free recipe as this is a basic cake recipe x



  65. Nina on October 28, 2020 at 12:02 am

    5 stars
    Bow down to Jane. I’ve tried 4 of your recipes and they’ve all been spot on. I would highly recommend this recipe in particular and I’m extremely proud of my cake 🙂

  66. Jo on October 26, 2020 at 6:29 pm

    5 stars
    This is my ‘go to’ recipe now for Lemon Drizzle cake. I’ve done it as a loaf but my family prefer it as a traybake, cut into fingers or squares. It’s foolproof, a light sponge, beautifully moist with so much lemon flavour. Never fails to impress people!

    • Priya on November 18, 2020 at 4:16 pm

      how long did it take to cook as a traybake? and did you use the same measurements as in the recipe?



    • Mandy on January 12, 2021 at 3:52 pm

      How long did thus take to cook Jo and at what temperature please.



  67. Simran on September 18, 2020 at 6:12 pm

    5 stars
    I did not quite understand what is drizzle mean I poured on the loaf cake but it stayed on top and the cake is little dry where did I go wrong ?
    I got beautiful yellow color

    • Jane's Patisserie on September 18, 2020 at 8:44 pm

      I’m sorry I don’t really understand your comment – you drizzle the lemon/sugar over the hot cake and it should soak in. Then, you can decorate with a water icing if you want



    • James on October 4, 2020 at 4:21 pm

      Hi Simran, when you take the cake out of the oven you can use a skewer or knife and make lots of insertions all over the cake. When you have done this you can pour or use a spoon to spread the hot drizzle and this should sink nicely into your cake. Hope this helps



  68. Matt Blakeley on September 17, 2020 at 7:59 am

    5 stars
    Made this for the first time yesterday, the family love it.

  69. Nasar Hussain on August 26, 2020 at 10:50 pm

    5 stars
    Hi Jane,

    I just want to say this was my first time baking this lemon loaf cake and my family loved it!
    The only issue I had is that the cake cracked a little in the middle how do I prevent this from happening in the future. Also can I add milk to this recipe to make the sponge more moist is it recommended or not.
    But overall I’m very happy and pleased with the bake thanks once again!

    • Jane's Patisserie on August 27, 2020 at 4:02 pm

      That is a very classic thing from a loaf cake, and isn’t a problem – and I wouldn’t think it needs milk because of the lemon drizzle soak! x



  70. Bal Steel on August 23, 2020 at 4:41 am

    Absolutely fabulous recipe

  71. Sue Cooke on August 22, 2020 at 2:58 pm

    5 stars
    I made this using limes as I had lots but no lemons, it turned out beautifully and has possibly become my husband’s favourite cake, am making another as I type! Didn’t put as much icing on as the recipe states as my other half doesn’t really like icing but the cake was moist enough without.
    Ps. I used 3 limes for a 240gm/4 large eggs cake in a silicon 2lb loaf tin lined with baking parchment.

  72. Marie on August 20, 2020 at 6:16 pm

    I shall be doing this recipe tomorrow and very much looking forward to it but I just wondered could I use icing sugar for the drizzle instead of castor sugar what difference would this make

    • Jane's Patisserie on August 21, 2020 at 9:58 am

      For the main soak in drizzle you really want to use caster sugar x



  73. sam dodd on August 20, 2020 at 2:03 pm

    can this cakr be frozen ?

  74. Sienna on August 17, 2020 at 11:27 am

    Or 8” 20cm? Xx

  75. Sienna on August 17, 2020 at 11:22 am

    Hello, could I do bake this in a round cake tin maybe 6”? Xx

    • Jane's Patisserie on August 19, 2020 at 8:38 pm

      You can do! Have a look at my lemon celebration cake for an 8″ version, but I’m not sure on a 6″ timings x



  76. rosie on August 15, 2020 at 4:24 pm

    hi! wow i’m so excited to make my first cake from scratch after reading this! i plan on making one in a square tin and one in a circle tin then putting them together to make a heart but i’m struggling to convert the measurements (maths isn’t my strong point haha!)

    • Jane's Patisserie on August 15, 2020 at 8:11 pm

      So the amount of mix you want really really depends on the tins you will use. I have a lemon celebration cake on my blog which may be better to look at as that’s in a round tin xx



  77. Mona on August 12, 2020 at 2:54 pm

    5 stars
    Can i use this recipe for a tray tin too ?

  78. halle on August 11, 2020 at 12:26 pm

    5 stars
    i love this recipe but when baking i had left it in for 55-60 minutes on 160°c fan oven and the middle just wouldn’t cook. it was still so raw and i even turned up the temperature and it was taking forever x

    • Jane's Patisserie on August 13, 2020 at 2:40 pm

      It could be a few things – such as your tin being a different shape/size, the temperature being wrong (as sometimes ovens aren’t accurate). Cover with foil and continue to bake till it’s done! x



  79. el on August 4, 2020 at 5:10 pm

    5 stars
    so gorgeous ! and I didn’t mess it up so it must be easy to follow ! thanks !

  80. Jo Measom on August 2, 2020 at 10:34 pm

    5 stars
    This lemon drizzle was the nicest I have ever tasted. I followed the instructions to the letter and it then owned out perfectly. Highly recommended 5*.

  81. chloe on July 30, 2020 at 4:10 pm

    5 stars
    Can I use this recipe for a round tin? thank youuu x

    • Jane's Patisserie on July 30, 2020 at 7:52 pm

      You can – but have a look at my lemon celebration cake as it’s a round cake! x



  82. Holly on July 30, 2020 at 12:14 am

    5 stars
    I’ve used many of your recipes, so straight forward to follow! This was my first lemon drizzle and everyone loved it! Thankyou !

  83. Kiran on July 29, 2020 at 2:08 pm

    5 stars
    Tried this and my whole family absolutely loved it!! Jane is there any way I can make this vegan for my sister? Thank you!

    • Jane's Patisserie on July 29, 2020 at 7:16 pm

      Hey! Ah yay! So usually I find it best to make a vegan sponge batter rather than trying to substitute all the eggs but that’s just me – it may be worth trying my vegan Victoria sponge recipe (with added lemon) if you want!



  84. Niki Dixon on July 25, 2020 at 7:25 pm

    Hi Jane, have you ever done this recipe in a mini loaf tray? Any idea on cooking times? Thank you!

  85. Jac on July 19, 2020 at 8:47 pm

    Weigh the eggs in their shells that’s the grams of other ingredients!

  86. Demi on July 19, 2020 at 11:57 am

    Sorry to be the millionth person to mention the eggs lol, but I’ve got four medium eggs and one large. Can that work? Shall I do 1 large and 2 medium, instead? I am going to try baking this today, so just wanted to make sure. Thanks 😊

    • Jane's Patisserie on July 19, 2020 at 4:11 pm

      As I use five eggs, I would maybe weigh three medium, and one large, in their shells, and then match the flour/sugar/butter to the weight! x



  87. Susan on July 15, 2020 at 12:35 pm

    5 stars
    I found Jane’s recipe for Lemon Drizzle so informative.Right down to weighing the eggs .Brilliant. Thank you.

  88. Rhian on July 7, 2020 at 5:50 pm

    I loved this recipe it was delicious! I want to make a Gluten free one for my nan so I’ve got Gluten free self raising flour. I just wondered having never made a Gluten free cake before do I follow the same recipe or do I need to adjust anything? Thanks for the brilliant recipes by the way! I’ve made several cheesecakes all amazing

    • Jane's Patisserie on July 8, 2020 at 6:33 pm

      Hey! Yes you can definitely use gluten free flour – but often adding in xantham gum is best for GF cakes. Or you can add in some ground almonds for a nicer texture!



    • Tracey on December 3, 2020 at 9:14 pm

      Is it normal for this to rise well above the tin? Its been in the ove 15 minutes and is an inch above my liner.
      Hoping it’ll come out smoothly as it’s for an order tomorrow and I’ve just ran out of eggs 🤦‍♀️



    • Jane's Patisserie on December 4, 2020 at 8:34 am

      As mentioned on the post some tins are differently sized even though they are all called the same size – so yours may be a tad small! x



  89. Sarah Emery on July 1, 2020 at 12:43 pm

    5 stars
    I love this recipe and love lemon cake. It is my daughter’s 1st birthday next month and wanted to do a lemon cake with buttercream covering it, do you think this recipe will work?

    • Jane's Patisserie on July 1, 2020 at 1:53 pm

      I gave a lemon celebration cake which is a round cake if you are after that – but if you still want a loaf cake then yes it should be okay! x



    • Emma on July 20, 2020 at 10:08 pm

      5 stars
      Zoe – I just came on here to commemorate Jane on this recipe. This cake turned out marvellous and looks just like the photo, except the decoration, like you’ve mentioned 😀 So as I thought, I added too much lemon juice. I also had to make my own icing sugar by blending caster sugar, which is fine but I got the translucent appearance too. It really doesn’t make a difference to the cake (as it is just decoration) and my husband absolutely loves it. He was so excited when I told him I was baking this (for the first time ever) as a treat for him, he loves lemon cake.

      I used 5 medium eggs which were the right balance in this cake. When I cut in to it (the “Dum, dum, dum moment) it was a “Voila” moment 😀 Perfect and looks just like your photo, Jane. I will make this again but not yet as this makes a hefty cake – but we’ll get through it 😉

      One ask – it says 373 calories per serving – what is a serving, 1/8th? Crikey it’s a lot. Home baking always gives me a false sense of fat and calories, I always tell myself that home baking is healthier, that’s a big fooling yourself thing, I know! 😉

      Thank you for this wonderful cake! <3



  90. Andrea Rothery on June 27, 2020 at 4:11 pm

    5 stars
    Super fab … So easy ….tastes yummy 😋

  91. zoe clemence on June 22, 2020 at 9:11 pm

    Hi jane, this recipe is absolutely amazing it turned out perfect! The only thing I struggled with is the decoration icing u mixed 50g of icing sugar with 3 teaspoons of lemon juice but it wasnt white and was quite see through, is there something I can do? Thank you

    • Jane's Patisserie on June 22, 2020 at 9:17 pm

      That means you’ve just added too much for your sugar – if you wanted it thicker you’ll have to add in more icing sugar! And next time use less x



  92. Karen Humphrey on June 22, 2020 at 4:07 pm

    5 stars
    Thank you so much for sharing your recipe – it was my first attempt at a Lemon Drizzle. You made it so easy to follow. It looks and tastes divine! 😍xx

  93. Alison Bromage on June 19, 2020 at 2:11 pm

    5 stars
    Lovely recipe. Can’t wait for the family to try it

  94. tamara on June 16, 2020 at 10:28 pm

    Hi! I’ve used quite a lot of your recipes and I loveee them!!
    I was just wondering if you could use sponge flour for this cake?
    Also would this recipe work in a 8″ round tin or would I have to alter the measurements?
    Thank you!

  95. Natalie M on June 16, 2020 at 7:40 pm

    5 stars
    Thank you so much for the trick with the eggs! I’ve been searching for a lemon recipe for a while and this got thumbs up from everyone. It even beat their store bought favourite!

  96. Caz on June 15, 2020 at 5:30 pm

    Easy recipe to follow, although for some reason it keeps burning on the top after about 30 mins, so it isn’t cooked in the middle. I have no idea what seems to be going wrong. I have a 2lbs silicone cake tin, my oven is fine for any other recipe but not this one. I’ve tried putting the cake lower down in the oven also. But isn’t going my way at all.

    • Jane's Patisserie on June 15, 2020 at 8:47 pm

      The only thing I can think that it’s on the wrong setting, or is too high – there is no reason it would burn so early on! x



  97. Julie Welburn on June 11, 2020 at 8:52 am

    5 stars
    Loved this cake. My daughter and I added lime aswell. Just wondering would it work as a marble cake with a orange dizzle/icing? Got to say great recipes made quite a few of them always turn out great! 👌❤️

    • Jane's Patisserie on June 11, 2020 at 11:46 am

      Hey!! Ahh yay!! And yes you definitely could!! xx



  98. Hannah Benson on June 10, 2020 at 12:01 am

    Hi Jane would I be able to use a circular tin instead for this recipe. Would I need to change anything? x

    • Jane's Patisserie on June 10, 2020 at 9:01 am

      You can – but it depends on the size of your tin!



  99. Zoe on June 9, 2020 at 12:46 pm

    5 stars
    Fantastic recipe! Really enjoyed making it and everyone loved it. Thanks for sharing your recipes☺️ X

  100. Olivia on June 7, 2020 at 9:32 pm

    5 stars
    best detailed easy to follow instructions I’ve ever read.
    I’m a vegan so couldn’t actually eat the cake, but the feedback I got from everyone that had a slice meant I had to write to say thank you for this recipe.

    • Abell on June 10, 2020 at 10:56 pm

      Do you know of a vegan substitute so I can make lemon drizzle for a vegan friend? Thanks!



  101. Sandy Ditchburn on June 7, 2020 at 6:38 pm

    5 stars
    Absolutely delicious and so easy to make👍

  102. Rhiannon on June 7, 2020 at 3:07 pm

    Hi Jane, just came across you recently on insta and have tried this recipe first! I had large eggs so used only 4 like suggested but forgot to cut the rest of my ingredients……although my 4 large eggs weigh 260g? So should I have cut the ingredients down to 240 or kept it at 250? It’s in the oven……praying it comes out ok!!!

    • Jane's Patisserie on June 7, 2020 at 3:11 pm

      So it should be okay – but if they weigh 260 (they must just be larger large eggs) then you’d use 260 of everything else!



  103. Denise Burley on June 7, 2020 at 9:58 am

    5 stars
    We absolutely loved this cake, easy receipe to follow.

  104. Iky on June 7, 2020 at 9:02 am

    I can’t get self raising flour in the Middle East. Can I use plain flour?

    • Jane's Patisserie on June 7, 2020 at 9:51 am

      You’ll want to use baking powder and plain flour – it’s 2 level tsps of baking powder, per 150g of plain flour!



    • Iky on December 7, 2020 at 7:42 am

      Hi Jane
      Please can you tell me what substitute of butter I can use for the stork as I can’t buy if from where I live?
      Also can I make this lemon cake in cupcakes instead?
      Thank you.



    • Jane's Patisserie on December 7, 2020 at 9:25 am

      You can use any unsalted butter or baking spread for the cake. And you can, but I do have a lemon drizzle cupcake recipe on my blog x



  105. Trisha on June 4, 2020 at 10:40 am

    5 stars
    Fantastic and easy recipe to follow. My husband loves it and so do I. Although my daughter is now requesting this flavour in muffins. Do you think this recipe will work as muffins?

    • Jane's Patisserie on June 4, 2020 at 7:46 pm

      I have a lemon blueberry muffin you can use, but leave out the blueberries!! x



  106. Amanda O’Rourke on June 3, 2020 at 1:35 pm

    5 stars
    Lush cake although during baking mine spilled over the sides a bit. I used a standard loaf Tin.
    Could of got about 6 cup cakes out of the mixture so it didn’t spill but hey ho you live n learn 😂

    • Jane's Patisserie on June 3, 2020 at 5:14 pm

      Ahh yes – it will have been smaller than mine then!



  107. Vicki on June 1, 2020 at 4:26 pm

    5 stars
    Love this cake! Made it yesterday on a whim – wanted to bake and had an excess of lemons. Really easy to make and tastes absolutely amazing.

  108. Emily on May 30, 2020 at 7:51 am

    5 stars
    Hey Jane! Just wondering if you need to insert skewers before putting on the drizzle? Or will it still soak through the cake without doing that? Love your recipes!!
    X

    • Jane's Patisserie on May 30, 2020 at 8:59 am

      You can if you want, but you don’t have too!! x



  109. Fatema on May 28, 2020 at 10:10 pm

    5 stars
    Great recipe, however I’m not sure what I did wrong. My cake smelt strongly of eggs?

    • Jane's Patisserie on May 29, 2020 at 9:09 am

      How weird – I’ve never experienced that with a cake! It may be the eggs were off? Or you used eggs too large?



  110. Jess on May 28, 2020 at 2:21 pm

    5 stars
    Hi Jane, really loving the sound of this recipe 😍 will be giving it a go today! I just wanted to ask if blueberries could be added to the mix, and if so- would I need to adjust the recipe? Thank you ☺️ X

    • Jane's Patisserie on May 28, 2020 at 7:01 pm

      Hey! No the recipe should be the same – I would add up to about 200g, and potentially coat in flour first! X



    • Jess on May 29, 2020 at 8:28 pm

      Thank you! Gave it a go yesterday and only added 80g just for the first try and omg it was amazing 😍😍 onyl about 2 slices left by this evening! Will definitely be making it regularly 😍 x



  111. Rosie on May 26, 2020 at 7:32 pm

    5 stars
    Oh my goodness this was amazing and super easy!! Love your page so much, thank you for all the recipes and for keeping us busy (and overweight) in lockdown! Stay safe!! Xx

  112. Sophie on May 26, 2020 at 2:38 pm

    Hi, would I be able to use this recipe for a circular 12” tin without any chances to the recipe?? Xx

    • Jane's Patisserie on May 26, 2020 at 4:08 pm

      A 12″ tin is a very very large size – comparing to an 8″ round for example, it’s 2.3x the size! I wouldn’t say it’s enough personally! x



  113. Rianna on May 26, 2020 at 1:02 am

    Hey

    I only have a normal whisk, not an electric one. Is that ok to make this recipe ? As I have seen a lot of people use electric whisks when making lemon cake.

    • Jane's Patisserie on May 26, 2020 at 8:57 am

      Yep you can easily make a cake without an electric mixer – just follow the same steps, and beat like crazy with a spatula!



  114. Erin Ross on May 24, 2020 at 4:22 pm

    Hi, I’ve read your post and now understand better about the equal measurements of all ingredients including the eggs (thank you!) but if our eggs weigh more than your guide should we adjust accordingly? I’ve just weighed four eggs in their shells at 260g so I’ve measured all other ingredients to that quantity too… is this right? I think I’ve got too much mixture now for my 2lb tin but I’m going with it (might need a little longer in the oven)..,

    • Jane's Patisserie on May 24, 2020 at 5:45 pm

      Hey! yes basically it all needs to be equal! So four large eggs for example, at 260g I would use 260g of the rest! And yeah annoyingly some 2lb tins really do vary in size! Never understood why haha! x



  115. Simran on May 23, 2020 at 8:50 am

    Hi Jane,

    So excited to try this bake today! Just a quick question – do we pour the drizzle over the cake as soon as it’s out of the oven or should we wait a little bit? Thanks! X

    • Jane's Patisserie on May 23, 2020 at 9:43 am

      I pour it over just when its come out and then leave the cake to cool fully in the tin! x



  116. Lynda on May 22, 2020 at 1:30 pm

    4 stars
    Tasted delicious only issue I had it was too big for my 2lb loaf tin so it overflowed the tin slightly

    • Jane's Patisserie on May 22, 2020 at 7:52 pm

      Yeah as mentioned in the post ‘2lb tins’ can vary greatly in size!



  117. Caz on May 21, 2020 at 9:15 pm

    5 stars
    Excited to try this I’m just woundering if could use granulated sugar rather caster sugar? It’s like gold dust atm 😂!

    • Jane's Patisserie on May 22, 2020 at 8:03 pm

      Hey! You can, I just prefer using caster sugar for cakes is all!! x



  118. Soph on May 19, 2020 at 9:20 pm

    Hello! how many lemons would we need to make the juice? Xx

    • Jane's Patisserie on May 20, 2020 at 1:23 pm

      That can genuinely depend on the lemons as they can vary so much in size/how much juice they produce – but I would say about 2-3!



  119. NIcola Hayes on May 19, 2020 at 12:50 pm

    Can you use also this recipe to bake it in a square 20cmx20cm cake tin? Or would you recommend a different recipe?

    Thank you!x

  120. Nicola on May 18, 2020 at 1:57 pm

    Can this recipe be used to bake in a square baking tin as well as a loaf tin? Its 20cmx20cm size! Or would you recommend a different recipe?

    Thank you!

    • Jane's Patisserie on May 19, 2020 at 2:59 pm

      I have a few different lemon cake recipes you can look at – did you still want one layer? or make it into a layer cake? Say you wanted to bake this into one layer you definitely could but the baking time would still be quite long and you’d need quite a deep 8×8! (Also, please allow more time for replies before leaving another comment as I receive lots of comments! Thank you!) x



    • Nicola Hayes on May 20, 2020 at 5:10 pm

      It would just be a one layer cake 🙂 which recipe would you recommend? I’d say the tin is regular size so probably not that deep! (Apologies for the extra comment – I didn’t see the first had posted!)x



    • Jane's Patisserie on May 20, 2020 at 8:47 pm

      Ah okay amazing – so I would maybe recommend using 200g flour/sugar/butter and 4 medium eggs for your square tin!! It will take less time to bake but I’m not 100% sure how long, so maybe check at about 40 minutes or so!! x



  121. Jean on May 18, 2020 at 10:41 am

    5 stars
    Sounds delicious thank you for all the instructions regarding tin size I wasn’t aware . So now to bake x

  122. Sophie on May 17, 2020 at 11:34 pm

    How many lemons are needed to make the juice?x

    • Jane's Patisserie on May 18, 2020 at 11:12 am

      That can genuinely depend on the lemons as they can vary so much in size/how much juice they produce – but I would say about 2-3!



  123. Hannah on May 17, 2020 at 10:14 pm

    5 stars
    I had a go at making this today and it is genuinely the nicest lemon drizzle cake I’ve ever made. Lemon drizzle has always been a favourite of mine and this literally melts in your mouth 😍

  124. Sandy on May 17, 2020 at 8:14 pm

    4 stars
    Hi Jane, thank you for this lovely recipe. Are you able to advice on the maximum amount of sugar reducing. Am trying to lose weight.

    • Jane's Patisserie on May 18, 2020 at 11:18 am

      I’m really sorry but I don’t know – I personally believe it’s best to make it as is, and enjoy a smaller slice and freeze leftovers for the future.



  125. Sophie on May 17, 2020 at 6:14 pm

    Hey! Does it matter if you use large eggs instead of medium? X

    • Jane's Patisserie on May 18, 2020 at 11:20 am

      Read the notes on the recipe about using large instead of medium x



  126. Carrie-Anne Smith on May 17, 2020 at 3:09 pm

    Hello! I have bought lemon juice “from concentrate” How much would you advice to use of this (rather than freshly squeezed)? Thank you

    • Jane's Patisserie on May 17, 2020 at 3:45 pm

      I would use the same for the drizzle you soak into the cake, and for the icing drizzle!



  127. Kim on May 17, 2020 at 2:50 pm

    Hi Jane, would this recipe work without lemon zest?

    • Jane's Patisserie on May 17, 2020 at 3:44 pm

      Hey! Yes definitely – you’ll still get enough lemon flavour from the drizzle!



  128. Sophie on May 17, 2020 at 1:27 pm

    Do the eggs have to be medium size, or could large eggs be used instead? 🙂

    • Jane's Patisserie on May 17, 2020 at 3:43 pm

      Hey! So there’s notes about this on the post – about what else you should change too! x



  129. Calli on May 16, 2020 at 5:25 pm

    5 stars
    Hey Jane!

    Can’t wait to try this recipe 🙂

    I was wondering if you’ve ever used a reusable tin liner? Something like this

    I’ve always felt guilty for using so much baking parchment, but not sure if a reusable one would do as good a job!

    Thanks 🙂
    Calli

    • Jane's Patisserie on May 16, 2020 at 5:33 pm

      I’ve used reusable mats for stuff like cookies/macarons, but generally I find baking parchment better! I haven’t used a liner like that before! x



  130. Ami Hammond on May 16, 2020 at 5:14 pm

    I was too keen and I’ve already made up my drizzle and it’s only just gone in the oven…i then read that you said to make this up “near the end of baking” what will happen to my drizzle sitting out for an hour?!

    • Jane's Patisserie on May 16, 2020 at 5:28 pm

      No it will be fine! Just cover it with something before using!



  131. Gary on May 16, 2020 at 3:05 pm

    5 stars
    Once again, a perfect recipe by Jane! Made this today after seeing the blog post go up and it has turned out perfect! No sinking top, and bursting with flavour 🤗 This is going to be devoured by the end of the day!
    I used lemon extract in mine as no lemon to hand and it’s just as good.
    Thank you for posting another great recipe ☺️

  132. Helen on May 16, 2020 at 2:08 pm

    Love lemon cake and this looks amazing – have seen other recipes for lemon drizzle cake and they have crushed almonds in the ingredients. Is there a reason why you haven’t used them? Will have to give this a go when I get all the ingredients.

    • Jane's Patisserie on May 16, 2020 at 2:52 pm

      Hey! I just don’t think it needs it! Lots of my readers can’t eat nuts, and I’ve always classically used it without! x



    • Chelsey on August 18, 2020 at 1:09 pm

      5 stars
      Tried this recipe for the first time and it was delicious. I LOVE lemon flavoured cakes so I did add 5 teaspoons of lemon extract! It was so tasty and the sponge is light and soft. It took about 65 minutes to bake but I checked after 50 minutes as suggested and then covered with tinfoil.
      Can’t wait to bake this again. Thank you Jane x



  133. Sian on May 16, 2020 at 1:53 pm

    5 stars
    Loved this recipe. But after pouring the drizzle on when I got it out the oven and left it cool down, the middle had sunk! What did I do wrong? Did the drizzle cause this? Xxx

    • Jane's Patisserie on May 16, 2020 at 2:54 pm

      So cake sinking as mentioned can be due to it not being baked for long enough – once it’s cooled and such it will still be fine to eat it’ll just be slightly denser! x



  134. John funnell on May 16, 2020 at 12:53 pm

    Hello Jane when you say line and grease your tin do you mean just the bottom or the sides as well. Thanks

    • Jane's Patisserie on May 16, 2020 at 2:55 pm

      For a loaf tin I usually do the base and sides!



  135. Lyn on May 16, 2020 at 10:12 am

    If i would like to bake in a 1 lb tin would i just habe to half the recipe? What about the temperature? Would it remain the same?
    Thank you.

    • Jane's Patisserie on May 16, 2020 at 3:08 pm

      That can depend on the exact size of your tin, as even the 2lb tins can vary greatly as mentioned! I would maybe go for a 150g mix, and bake for the same temp but reduce the timing quite a bit! x



  136. Steph on May 16, 2020 at 9:59 am

    I still can’t get a gold of self raising flour. Could Plain flour and baking powder work? If so what would the quantities be for each?

    Thanks!

    • Jane's Patisserie on May 16, 2020 at 2:57 pm

      That is mentioned in the post! x



    • Helena on May 25, 2020 at 4:49 pm

      5 stars
      Yes, I did exactly that as I couldn’t get self raising flour and it was delicious! I added 2tsps of baking powder for every 150g of plain flour and sifted it together, 😀



  137. Gemma on May 16, 2020 at 9:47 am

    Hi Jane! I love your recipes and bake them all the times but I was wondering if there’s any way I can use sugar alternatives in the bakes as I live with two diabetics, and what sugar alternatives would work best?! Thank you! X

    • Jane's Patisserie on May 16, 2020 at 9:54 am

      I’m afraid I don’t know much about sugar alternatives – sorry!! x



    • Tracy J on June 8, 2020 at 9:54 pm

      5 stars
      Hi Gemma, i make most of Jane’s recipes for my diabetic husband substituting sugar for xylitol sweetener and fibre flour. They always work a treat



  138. Sandra Mercer on May 16, 2020 at 9:46 am

    My loaf cakes always rise in the middle instead of staying nice and flat like yours. Do you have any tips for keeping the shape please? Can’t wait to try this!

    • Jane's Patisserie on May 16, 2020 at 9:56 am

      Often that can happen due to how the cake mix is mixed, the oven itself, or it can be the recipe, but loaf cakes often do just do it! Often mine do too! I just find certain ones such as this, or my carrot loaf cake stay flatter! X



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.