Tuesday, 23 February 2010

Lemon Drizzle Loaf Cake

I do love a lemon cake and this recipe from Tana Ramsay is a really good one. It's for a loaf cake which I think make great tea-time cakes, perfect for sitting down with a cuppa. (Apologies for the crap photo - again, it was 7am and I was on the way out of the house to work when I forgot I hadn't papped it!)

It was very easy to make, especially with the help of my KitchenAid - the trickiest part was lining the damn loaf tin so I really think I need to invest in some liners next time I am in town, they would make life so much easier.

I've made this cake twice now. First time I took it into work and everybody was suitably impressed - I even got a marriage proposal from the girl I sit next to and second time I made it as a back-up birthday cake for the little fella's birthday and again, people loved it.

It's just so lemony and moist, I have to admit that I use more lemon zest than the recipe says, probably about two lemons in all, I like things to be zingy. The moistness comes from the poking holes in the cake and letting the drizzle seep in. My only complaint really would be the drizzle - it just kind of disappears on top and I'd prefer it to be a bit more of an icing so I think I need to work on that a bit. Other than that, it's a really lovely loaf cake.

Lemon Drizzle Loaf Cake


225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour

For the drizzle:
juice 1 &1/2 lemons
85g caster sugar


Pre-heat oven to 180C/fan 160C/gas 4.

Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

Yummy! In fact, I now have the urge to run off and bake one! (and if I do I'll try to take a better photograph before I nom it all).

love & kisses
Mrs M x


  1. I've always wondered if dissolving the sugar in warm lemon juice would work better as a drizzle. Not sure but I'm going to give this ago before the dreaded diet starts. Thanks!

  2. Oh that sounds nice - a bit more lemony than the traybake I usually do

  3. It is a very nice cake, I haven't made it in a while but am having mad cravings now so will get the ingredients today. I might try your idea Alison re the drizzle.

  4. Oh I did this but made cupcakes from them,everyone enjoyed them here, very yummy.


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