A lemon drizzle loaf cake is a beloved treat for many, but getting the balance of lemon flavour just right can be tricky.
Too much lemon can make the bake overpowering, while too little can leave it lacking in zest. A few years back, shared his foolproof recipe on , claiming it serves eight and is a doddle to whip up.
Having baked my fair share of lemon drizzles over the past couple of years, I was curious to see if James' would yield a less dense result, writes
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Ingredients- 250g soft butter
- 250g caster sugar
- Five eggs
- Three unwaxed lemons zested
- 250g self-raising four
- 150g caster sugar
- Three lemons, juiced
- 200g icing sugar
- Lemon juice to mix to a thick drizzle
I began by lining a loaf tin with parchment paper and preheating the oven to 180C or 160C Fan. With the oven preheated and the tin lined, I creamed the butter and sugar together at a medium speed using an electric whisk (though sometimes I use my freestanding mixer, or even a wooden spoon).
Once light and fluffy, I added the eggs one at a time, followed by the lemon zest. I then folded in the flour by hand using a wooden spoon or spatula, taking care not to overmix.
Next, I poured the mixture into the lined tin and baked it for 50 minutes on the middle shelf. It came out looking a tad dark, so I'd recommend checking from 45 minutes onwards next time.
For the drizzle, I mixed caster sugar and lemon juice in a bowl, pouring it over the cake while it was still warm. Once fully baked, I combined the icing sugar with some lemon juice and drizzled it over the cake for the final touch.
This cake was heavenly, incredibly light, and the balance of lemon was just perfect. I would certainly bake this cake again as it was a hit with my family. The only thing I'd change is to check on the cake a bit earlier, but that could be because my oven tends to run a bit hot.
