This light and moist lemon drizzle loaf cake uses basic ingredients, is easy to put together and most of all is very moreish once you’ve tasted it! This is one of my favourite classic cake slices.
It has to be said that sometimes the simple pleasures are the best, just like this simple but delightful lemon drizzle cake. Baked in a loaf tin and sliced is a wonderful addition to a coffee break or a tea time treat.
The problem for me is with temptation, I slice it thin and savour it but it’s entirely up to you how you handle the taste sensation of all that zingy lemon flavour!
Lemon Drizzle Cake Recipe – Simple, Moist and Zingy
This light and moist lemon drizzle loaf cake uses basic ingredients, is easy to put together and most of all is very moreish once you’ve tasted it!
8
servings30
minutes45
minutes360
kcalIngredients
225 g caster sugar
225 g softened butter or olive spread/dairy free spread
4 free range eggs
225 g sifted self raising flour
3 lemons
85 g caster sugar for the drizzle
Directions
- Preheat the oven to 180c or 170c fan assisted, gas mark 4. Grease and line a basic loaf tin using greaseproof paper.
- Cream together your sugar and softened butter or olive spread until light in colour and well combined then begin adding the eggs, gradually one at a time mixing nice and steady.
- Now start adding the sifted self raising flour a little bit at a time and fold it in carefully until all flour is combined.
- Finely grate the rind of one lemon and keep folding the mixture gently so the lemon zest is well integrated.
- Now fill the prepared loaf tin with the mixture and smooth over carefully with a spoon.
- Bake in the centre of the preheated oven for roughly 45 to 50 minutes or until golden in colour and a skewer inserted into the cake comes out clean. I like to set a timer for 40 minutes and keep checking on the cake until I’m happy with the result.
- Leave the lemon drizzle cake to cool down in its tin.
- Once the cake is out of the oven start preparing the drizzle.
- Using the remaining lemons squeeze the juice of two and a half lemons and add the juice to the 85g of caster sugar mixing well to combine.
- Prick the cake all over using a fork or a skewer and drizzle the sugar and lemon juice mixture generously all over the cake until all soaked in.
- Let the lemon drizzle cake cool completely before removing very carefully out of the tin
Your delicious lemon drizzle cake is now ready to serve and enjoy as you like.
Mmmmm! This is nice! We would like to check if we could modify this a bit so we could cook this at the campsite. What setup/modification do you recommend so we can prepare this outdoors (which means no oven)? We bring a small burner and a cookset with us in the mountains.
Hi there, I’m glad you like the recipe. I’m pretty sure with a little ingenuity, a large enough stew pot with a lid and something to use as a cake mould it is possible to make the cake on a stove. There are a few ideas online if you do a search. Would probably taste great at camp. Take care. Jan