Citrus
Lemon Drizzle Loaf
Zesty and moist with a crisp lemon sugar crust. Brightens any afternoon with its sunny, tangy flavour.
Method
- Preheat oven to 170°C (150°C fan). Grease and line a 900g loaf tin with baking parchment.
- Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
- Fold in the flour, lemon zest, lemon juice, and milk until just combined.
- Pour into the tin and bake for 40 to 45 minutes until golden and a skewer comes out clean.
- While the cake bakes, stir together the drizzle lemon juice and granulated sugar. Do not dissolve — you want it slightly gritty.
- As soon as the cake comes out of the oven, poke about 30 holes all over the top with a skewer. Slowly spoon the drizzle over, letting it soak in between additions.
- Leave to cool completely in the tin. The top will form a gorgeous crunchy sugar crust.
Tips & Notes
- Use unwaxed lemons for the zest — the oils are what give you the intense flavour.
- Do not rush the drizzle — pour it slowly so it soaks in rather than running off.
- Keeps beautifully for 3 to 4 days wrapped in foil. It actually improves overnight.
Love This Recipe?
If you'd rather leave the baking to us, we can create a bespoke version of this cake for your next celebration.