Lemon drizzle loaf

Sometimes, the simplest things are the best.

Don’t get me wrong, I love experimenting with flavour combinations, icing, cake decorations and way over the top creations, but sometimes simple can be just as delicious.

A perfect example is the classic lemon drizzle loaf.

When I decided I wanted to make one, I looked around a while for a recipe, but then realised that the beauty of a lemon drizzle is in it’s simplicity, and a fancy recipe really wasn’t necessary.


I went for a basic egg weight sponge, with plenty of zesty lemon, with lemon juice and sugar for the drizzle – couldn’t be easier!

The texture of the loaf was exactly what I wanted, and the drizzle a nice crisp contrast, which as the pony put it “tastes like pancakes” and the cake off beautifully.

I will definitely be making this again – simple, summery, delicious!

Lemon drizzle loaf

Cuts into about 10 slices

  • 3 large eggs
  • 190g caster sugar
  • 190g butter
  • 190g self raising flour
  • zest of 2 lemons, juice of 1
For the drizzle
  • juice of 1 lemon
  • 100g caster sugar

Start by cracking the eggs into a jug and weighing them – the weight of the eggs dictates the weight of all the other ingredients. Mine came to 190g, which is why all the other ingredients are 190g.

Beat together the butter and sugar until light and fluffy, then gradually add in the eggs, lemon zest and lemon juice. It’s ok if it looks like it might curdle, just sift in the flour and fold to combine and it will be fine. Pour the mix into a 2lb loaf tin, lined with baking paper, and bake at 180 degrees for 40-45 minutes, or until a skewer comes out clean.

While the cake is cooking, mix together the lemon juice and sugar for the drizzle. As soon as the cake is out of the oven, poke all over with a skewer then pour the drizzle on top. Leave to cool completely, then turn out of the tin and cut into slices to serve.


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