Bright, buttery, and bursting with citrus, this lemon drizzle loaf cake is sunshine in slice form. A tender crumb soaked in lemon syrup and finished with a sweet glaze makes it perfect for afternoon tea or dessert. If you love citrus bakes, pair a slice with our sparkling kiwi-lemon lemonade, or explore more treats like fluffy cottage cheese muffins and chocolate berry cake with cream cheese frosting.
Ingredients
- 110 g (7.5 tbsp) butter, room temperature
- 200 g (1 cup) sugar
- 3 eggs
- Zest of 2 lemons
- 3 tbsp Greek yogurt
- 1 tbsp lemon juice
- 220 g (1 3/4 cups) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- For the soak: 50 g (1/4 cup) sugar, 3 tbsp lemon juice
- For the glaze: 100 g powdered sugar, 1 tbsp lemon juice, 2 tbsp water
Instructions
- Cream the room-temperature butter with the sugar. Beat in the eggs one at a time, then add all remaining cake ingredients and whip into a smooth, creamy batter.
- Pour into a loaf pan and bake in a preheated oven at 170C (340F) for 50-60 minutes.
- While the cake is still hot, poke holes with a toothpick and pour over the soak. Let cool completely.
- Drizzle the glaze over the top.
Tips
- Use freshly squeezed lemon juice rather than bottled for the brightest flavor; bottled juice can taste flat. More citrus baking inspiration can be found in the baking guides at Allrecipes and Serious Eats.
- Room-temperature butter creams more easily with sugar, giving the cake a finer, more even crumb.
- Do not skip the soak step: pouring syrup over the hot cake is what keeps this loaf moist for days.
Nutrition per 100 g: 183 kcal, protein 9 g, fat 7.5 g, carbs 19 g.