Name: Lemon Drizzle Loaf Cake Recipe
Cook time: 45 min
Total time: 45 min
Ingredients: 180 g soft butter (¾ cup + 1 tbsp); 180 g sugar (¾ cup + 2 tbsp); some freshly ground vanilla; 3 eggs (medium size); zest of 1 organic lemon; 200 g all-purpose flour (1⅔ cups); 1½ tsp baking powder; 1 pinch salt; 80 ml milk (⅓ cup); 60 ml freshly squeezed lemon juice (¼ cup); 60 ml freshly squeezed lemon juice (¼ cup); 30–40 g powdered sugar (¼–⅓ cup); 100 g powdered sugar (¾ cup + 2 tbsp); 2–3 tbsp freshly squeezed lemon juice

Lemon Drizzle Loaf Cake Questions

Can I use bottled lemon juice instead of freshly squeezed?

You can, but it noticeably flattens the result, since lemon juice appears three times here: in the batter, in the syrup, and in the glaze. Bottled juice tends to taste dull and slightly bitter, so the cake loses the bright note that carries it. If you only have bottled juice, at least use a fresh organic lemon for the zest, which is where much of the aroma sits.

Why did my loaf sink in the middle?

Usually the cake was underbaked or the oven door was opened too early. Bake for the full 45-55 minutes and only test at the end: a toothpick should come out with a few moist crumbs, not wet batter. A second cause is over-beating after adding the flour, so mix the dry ingredients alternately with the milk and lemon juice only until just combined.

How long does the cake keep, and how should I store it?

The lemon syrup soaked into the hot cake keeps it moist for several days, so store it well wrapped or in an airtight tin at room temperature rather than in the fridge, where it dries out and firms up. Keep the glaze intact and cut slices only as needed, since cut surfaces dry fastest. The loaf also freezes well without the glaze; glaze it after thawing.

Can I bake it a day ahead?

Yes, and it often tastes better on day two once the syrup has fully spread through the crumb. Bake the cake, poke it while hot, and spoon over the syrup as described, then let it cool completely and leave it wrapped overnight. Mix the powdered sugar and lemon juice for the glaze fresh the next day and pipe it on shortly before serving, so the lines stay crisp and white.

Can I substitute the butter or the milk?

For a dairy-free version, a firm plant-based block butter and any unsweetened plant milk both work, as the 80 ml of milk mainly loosens the batter. Avoid liquid margarine or oil in place of the 180 g butter: the recipe relies on beating butter and sugar for 2-3 minutes to whip in air, and a liquid fat will not hold it. Whatever you use, it should be genuinely soft but not melted before you start creaming.