Lemon Drizzle Loaf

When work gets crazy, the hobby side of hobbyist baking rears its ugly head, i.e., all oven activities take a backseat. Hence the month-long hiatus. (Sorry ’bout that!) But soon, the itch to cream butter and sugar (yes, it’s a legit sickness) gets too much to overlook.

Lemon Drizzle Loaf

So, in the dead of a Friday night, I wanted to whip up something that guaranteed sure-fire satisfaction. No time for bland flavours and dry cake. This loaf is perfect because of its lip-puckering sharpness and moistness after soaking in a post-bake lemony syrup.

Recipe for Lemon Drizzle Loaf

Serves 5 to 8.


  • 100g unsalted butter, softened
  • 140g caster sugar
  • 1/8 tsp salt
  • 2 eggs
  • Zest of 1 lemon
  • 140g all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 2 tbsp milk

For the lemon syrup:

  • Juice of 1 lemon
  • 65g icing sugar


Step 1: Preheat your oven to 175°C (350°F). Grease and line a 9-inch by 5-inch loaf tin. (I’d advise using more baking paper so that there’s enough to hang off the sides of the tin. Makes it far easier to remove the loaf afterwards.)

Step 2: Cream the butter, sugar and salt together until light and fluffy. Beat in the eggs one at a time and mix in the lemon zest. Sift in the flour and baking powder, add the milk and mix altogether. Pour into the prepared tin and bake for 50 minutes. Check at 40 minutes — if the top is browning too much, top the tin loosely with a layer of aluminium foil.

Step 3: As the loaf bakes, prepare the syrup by heating the lemon juice and icing sugar in a pot over medium heat until it comes to a boil and all the sugar has dissolved. Keep aside until the loaf is ready.

Step 4: When the loaf has finished baking, remove it from the oven. While still hot and in its tin, stab the loaf liberally all over with a fork or toothpick. Then slowly drizzle over the hot lemon syrup. Leave to soak and cool completely. If desired, decorate with whipped cream and raspberries before serving.

If you want a gluten-free version of this cake, do check out my Lemon Semolina Cake.

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