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Lemon Drizzle Loaf Cake! – Back to Basics!

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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?!
4.78 from 9 votes
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
  • 2-4 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!
Nutrition Facts
Lemon Drizzle Loaf Cake!
Amount Per Serving
Calories 373 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 113mg38%
Sodium 29mg1%
Potassium 58mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 620IU12%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

53 Comments

  • Rianna
    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.

    Reply
    • Jane's Patisserie
      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!

  • Erin Ross
    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)..,

    Reply
    • Jane's Patisserie
      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

  • Simran
    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

    Reply
    • Jane's Patisserie
      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

  • Lynda
    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

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

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

  • Caz
    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 😂!

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

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

  • Soph
    May 19, 2020 at 9:20 pm

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

    Reply
    • Jane's Patisserie
      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!

  • NIcola Hayes
    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

    Reply
  • Nicola
    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!

    Reply
    • Jane's Patisserie
      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
      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
      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

  • Jean
    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

    Reply
  • Sophie
    May 17, 2020 at 11:34 pm

    How many lemons are needed to make the juice?x

    Reply
    • Jane's Patisserie
      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!

  • Hannah
    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 😍

    Reply
  • Sandy
    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.

    Reply
    • Jane's Patisserie
      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.

  • Sophie
    May 17, 2020 at 6:14 pm

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

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

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

  • Carrie-Anne Smith
    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

    Reply
    • Jane's Patisserie
      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!

  • Kim
    May 17, 2020 at 2:50 pm

    Hi Jane, would this recipe work without lemon zest?

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

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

  • Sophie
    May 17, 2020 at 1:27 pm

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

    Reply
    • Jane's Patisserie
      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

  • Calli
    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

    Reply
    • Jane's Patisserie
      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

  • Ami Hammond
    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?!

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

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

  • Gary
    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 ☺️

    Reply
  • Helen
    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.

    Reply
    • Jane's Patisserie
      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

  • Sian
    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

    Reply
    • Jane's Patisserie
      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

  • John funnell
    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

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

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

  • Lyn
    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.

    Reply
    • Jane's Patisserie
      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

  • Steph
    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!

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

      That is mentioned in the post! x

    • Helena
      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, 😀

  • Gemma
    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

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

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

  • Sandra Mercer
    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!

    Reply
    • Jane's Patisserie
      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

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