Lemon Drizzle Cake – Moist Citrus Loaf Cake

Lemon drizzle cake is a classic British teatime dessert, prized for its moist texture and refreshing citrus flavor. Each slice contains roughly 300–350 calories, rich in carbohydrates and fats, with a moderate amount of protein from eggs. Diabetics should be cautious due to sugar content, and it contains eggs and dairy, which are common allergens. The zesty lemon topping provides vitamin C, adding a slight nutritional benefit. This cake is perfect with tea or coffee and can be stored at room temperature for a few days in an airtight container.

Ingredients:

225 g unsalted butter, softened
225 g sugar
4 eggs
225 g self-raising flour
Zest of 2 lemons
Juice of 1 lemon
85 g sugar (for drizzle)

Equipment Needed:

Loaf pan 22 cm
Mixing bowl
Electric mixer or whisk
Grater for zest
Spoon and spatula
Oven

Time: Prep 15 min | Bake 45 min | Cool 10 min

Step-by-Step Instructions:

Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, mixing thoroughly after each addition.
Gently fold in the flour and lemon zest, making sure not to overmix.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
While baking, mix lemon juice and sugar to create the drizzle.
Remove cake from oven, prick the top with a skewer, and pour lemon drizzle over hot cake.
Let cake cool completely in the pan before slicing.

Beginner Tips:

Use softened butter and room-temperature eggs for a smooth batter.
Do not overmix after adding flour to keep the cake light and tender.
Always prick the cake before adding drizzle to allow it to soak in evenly.