Lemon Drizzle Loaf Cake! – Back to Basics!
*This post may contain affiliate links. Please see my disclosure for more details!*
This classic lemon drizzle loaf cake features a melt-in-the-mouth lemon sponge, a deeply soaking sugar-and-juice drizzle, and a vibrant icing glaze. Prep takes 15 minutes, it bakes in 55 to 65 minutes, and it stays perfectly moist for days without dropping or sinking.
The golden ratio
This sponge is built upon the traditional equal-weight structure where the fat, sugar, flour, and eggs balance each other perfectly. Because domestic egg sizes vary considerably, the most accurate way to guarantee a flawless rise is to weigh your eggs in their shells first, then match that exact weight in butter, caster sugar, and self-raising flour.
As a general rule of thumb:
Medium eggs: 5 medium eggs weigh approximately 250g, which aligns perfectly with the standard quantities listed in the recipe card below.
Large eggs: If you only have large eggs in your fridge, 4 large eggs usually weigh around 240g. If using large eggs, adjust your butter, sugar, and flour down to 240g each to keep the chemical balance perfect.
For the all-important citrus hit, you can use either two teaspoons of high-quality natural lemon extract or the finely grated zest of two fresh lemons. If you choose fresh zest, ensure you only grate the vibrant yellow outer skin; the white pith underneath is incredibly bitter and will ruin the clean flavour of your sponge.
Selecting and lining your loaf tin
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!
Maximising the zing of lemon
To get that spectacular, mouth-puckering contrast of sweet and sharp, this recipe treats the drizzle and the decoration as two entirely separate elements:
The decorative glaze: Once the cake has cooled completely to room temperature, a separate thick mixture of icing sugar and lemon juice is drizzled across the top. This provides a sharp, visually striking white finish that prevents the cake from looking plain.
The soaking drizzle: This is a simple, cloudy syrup made from fresh lemon juice and caster sugar. It must be spooned generously over the cake while the sponge is fresh out of the oven and still piping hot. The heat opens the pores of the cake, allowing the liquid to completely saturate the crumb, locking in moisture and creating a gorgeous, crunchy sugar crust as it cools.
FAQs
Yes, you can make your own substitute easily. For this specific recipe, weigh out 245g of standard plain flour and thoroughly sift it together with 3 level teaspoons of baking powder before mixing it into your batter.
A distinct, central crack is actually the hallmark of a traditional British loaf cake! Because the outer edges of the batter set first in the narrow tin, the expanding gases inside the cake force their way up through the weakest, wettest point in the centre as it continues to rise. It is completely normal and looks beautifully rustic.
Absolutely. To adapt this for a smaller 1lb tin, simply reduce the ingredients down by a two-egg ratio: use 3 medium eggs and scale the butter, caster sugar, and self-raising flour down to 150g each. This smaller volume will bake much faster, so start checking it around the 35 to 40-minute mark.
This happens if you poke deep holes into the cake with a skewer before pouring the drizzle over it. While many recipes advise doing this, it creates direct channels that allow the liquid to bypass the crumb entirely and pool at the bottom, making the base soggy. Simply spoon the drizzle directly onto the intact, hot surface; the hot sponge will naturally draw it in like a sponge.
Lemon Drizzle Loaf Cake!
Ingredients
For the Cake
- 250 g unsalted butter
- 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 180ºc / 160ºc Fan – grease and line your 2lb loaf tin!
- Beat together your butter and sugar together until light and creamy!
- Add in your flour, eggs and lemon and beat again until 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, whilst 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 until you reach the desired consistency.
- Drizzle this over the cake, and sprinkle on some lemon zest for decoration!
Notes
- I use this loaf tin!
- If it helps, I also use this baking parchment in my bakes!
- This cake will last for 4-5 days at room temp! I store it in a cake storage tin.
Storage and freezing
Thanks to the wonderful moisture-retaining properties of the hot sugar-and-juice soak, this classic lemon drizzle loaf cake keeps exceptionally well and will stay beautifully soft, tender, and intensely flavourful for four to five days when stored at room temperature inside an airtight cake tin or a dedicated cake storage box.
It is highly recommended that you do not store this bake in the fridge, as the cold environment will cause the butter fats within the sponge to firm up, making the overall texture feel dense and dry. If you want to prepare this bake well in advance, the un-iced loaf cake freezes beautifully for up to three months; simply let the drizzle-soaked cake cool completely, wrap it tightly in a double layer of cling film followed by a layer of kitchen foil, and freeze, ensuring you allow it to defrost fully at room temperature before adding the fresh icing glaze.
Related recipes
Everybody knows I love a lemony bake, lemon drizzle loaf cake is just the beginning of the possibilities, there are lemon drizzle cupcakes if you need smaller, more bite-sized bakes, alternatively I have had great success with lemon drizzle traybake which have proven to be very popular.
The ultimate showstopper if it’s a special occasion and you need to demonstrate you are the expert baker I always have the lemon celebration cake, great for a birthday or anniversary.
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
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
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
Made this for the first time yesterday, the family love it.
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!
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
Absolutely fabulous recipe
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.
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
For the main soak in drizzle you really want to use caster sugar x
can this cakr be frozen ?
Yes!!
Hi Jane am having a senior moment! In the recipe does it mean lemon zest and juice or
Lemon zest OR juice?
Hiya! For the cake, this means Zest or Juice. Hope this helps! x
Or 8” 20cm? Xx
Hello, could I do bake this in a round cake tin maybe 6”? Xx
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
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!)
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
Can i use this recipe for a tray tin too ?
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
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