This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon.
Ingredients
Serves 6
Step 1
Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
Step 2
In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
Step 3
Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
Step 4
In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
Step 5
When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
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Reviews (9)
Back to TopExcellent recipe and so easy to make.
determinedtocook
Bermuda
3/19/2020
This was excellent. I used Meyer lemons, which gave me a whole cup of juice. I still used it all and added extra powdered sugar. I also beat the sugar with the zest before adding the butter, to extract the lemon oil, and added a pinch of salt. It was very moist and lemony.
pipercooks
Longmont, CO
1/21/2020
Excellent! This loaf reminds me of the one my Grandmother use to make.
Linda1963
Gold Canyon, Az
4/10/2019
For a moister cake and finer crumb do not use spelt flour. Use unbleached all purpose flour. For a more intense lemon flavour grate the peel into the lemon juice and let it sit for 30 minutes then add to batter. I always put grated peel into the glaze as well. It not only looks pretty but boosts the flavour.
yukongal
Whitehorse, Yukon
1/24/2016
Nice Cake. This is my first attempt at lemon drizzle cake and I think it's a pretty decent result. A firm 3 out of 4, I just have a feeling there might be a better version out there. I'll let you know if I find one...
clancys
San Francisco, CA
6/6/2015
This has a texture closer to pound cake rather than a layer cake, it has a light fine dry crumb. I would make it again but would add a couple tablespoons of olive oil or coconut oil to moisten it a bit. Overall flavor is good
gorillafran
L.a, ca
3/10/2015
Made this over the weekend. Good but nothing special. I followed the recipe exactly; but found the cake lacking in lemon flavor. The drizzle helped. Next time I will add more of the lemon juice to the batter or add 1/4 tsp of lemon extract.
Anonymous
Harrison, NJ
3/3/2014
tasted great, came out really crumbly.
sarika12
2/13/2014
