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Lemon Drizzle Loaf Cake

There is something wonderfully comforting about a lemon drizzle loaf. It is simple enough for an ordinary afternoon but bright, fragrant, and elegant enough to serve when guests come over. The cake itself is soft and buttery with a delicate lemon aroma, while the warm lemon drizzle sinks into the freshly baked crumb, creating little pockets of sweet-tart flavor.

This version keeps the preparation straightforward while focusing on the details that make the difference: using fresh lemon zest, keeping the batter tender, and adding the drizzle while the cake is still warm. The result is a moist loaf with a lively citrus flavor and a lightly crisp, sugary finish.

Why You’ll Love This Lemon Drizzle Loaf

This cake has a lovely balance of textures and flavors. The crumb is tender without being heavy, the lemon flavor comes from both zest and juice, and the drizzle gives the loaf its signature tangy sweetness.

It is also an excellent make-ahead cake. The lemon flavor can become even more pronounced after the loaf has rested for several hours.

What Makes It Special?

Fresh lemon flavor: Both zest and juice are used for a deeper citrus taste.
Soft, buttery crumb: Gentle mixing keeps the loaf light and tender.
Moist lemon drizzle: Poured over the warm cake, it soaks into the crumb.
Simple ingredients: Nothing complicated or difficult to find.
Perfect for slicing: It works beautifully with afternoon tea, coffee, or as a light dessert.

Ingredients

For the Loaf

1 ¾ cups (220 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
Zest of 2 medium lemons
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
¼ cup (60 ml) milk

For the Lemon Drizzle

⅓ cup (70 g) granulated sugar
3 tablespoons fresh lemon juice

Optional Lemon Glaze

For an extra-finished look, you can add a simple glaze after the loaf has cooled:

¾ cup (90 g) powdered sugar
1–2 tablespoons fresh lemon juice

Equipment

You will need:

9 × 5-inch loaf pan
Mixing bowls
Electric hand mixer or stand mixer
Fine grater or zester
Measuring cups or kitchen scale
Rubber spatula
Wooden skewer or toothpick
Cooling rack

How to Make Lemon Drizzle Loaf Cake

Step 1: Prepare the Pan

Begin by preheating your oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving a little overhang along the long sides. The parchment makes removing the finished cake much easier.

For the most even baking, place the pan in the center of the oven rather than directly against the sides.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

This simple step helps distribute the baking powder evenly throughout the flour. Set the mixture aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl.

Beat them together for about 3–4 minutes, until the mixture looks noticeably lighter and fluffy.

Don’t rush this stage. Creaming incorporates air into the butter, which contributes to the cake’s tender texture.

The butter should be softened but not melted. If it is greasy or liquid, it will be much harder to create the right texture.

Step 4: Add the Lemon Zest

Add the finely grated zest of two lemons to the butter and sugar mixture.

Beat for another 30–60 seconds.

This is an important flavor-building step. Lemon zest contains aromatic oils that provide a much stronger citrus fragrance than juice alone.

When zesting the lemons, try to remove only the bright yellow outer skin. The white layer underneath can be quite bitter.

Step 5: Add the Eggs

Add the eggs one at a time, beating well after each addition.

If the mixture looks slightly curdled after adding the eggs, don’t worry. This can happen when the ingredients are different temperatures. A little of the flour mixture will bring everything back together.

Add the vanilla extract and fresh lemon juice, then mix briefly.

Step 6: Add the Dry Ingredients and Milk

Add approximately one-third of the dry ingredients to the bowl and mix gently.

Add half of the milk, followed by another third of the flour mixture. Add the remaining milk and finish with the remaining flour.

Mix only until the ingredients are combined.

Don’t Overmix

Once flour is added, excessive mixing can develop too much gluten, resulting in a dense or chewy loaf. Stop as soon as you no longer see obvious streaks of dry flour.

If necessary, finish folding the batter with a rubber spatula.

Step 7: Transfer the Batter to the Pan

Scrape the batter into your prepared loaf pan and gently spread the top with a spatula.

Give the pan a very gentle tap on the counter once or twice to remove any unusually large air pockets.

For a classic loaf shape, you can run a lightly oiled knife down the center of the batter before baking. This can encourage the cake to develop an attractive central crack as it rises.