Lemon Drizzle Loaf Cake! – Back to Basics!

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?!

4.95 from 34 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

Grams - Ounces

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!

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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.