Introduction
There’s something incredibly comforting about a freshly baked loaf cake, especially when it’s infused with the bright and zesty flavors of lemon. This Lemon Drizzle Loaf Cake is a delightful treat that combines a moist and tender crumb with a sweet and tangy lemon glaze. Perfect for afternoon tea, a cozy dessert, or simply as a sweet indulgence for yourself, this recipe will surely brighten your day. With easy-to-follow steps and simple ingredients, you’ll be enjoying a slice of sunshine in no time!
Ingredients
- 1 cup (250g) unsalted butter, softened
- 1 cup (250g) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1/3 cup (100ml) milk
- 2/3 cup (150ml) freshly squeezed lemon juice
- 1 ½ cups (200g) icing sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 10 servings
Directions and Instructions
- Preheat your oven to 350°F (180°C). Grease and line a loaf tin with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fragrant lemon zest for a burst of flavor.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined; be careful not to over-mix!
- Pour the luscious batter into the prepared loaf tin, using a spatula to smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean, with a few moist crumbs.
- While the cake is baking, prepare the lemon drizzle by whisking together the freshly squeezed lemon juice and icing sugar in a bowl until smooth.
- Once the cake is done, remove it from the oven and let it cool in the tin for 10 minutes before carefully transferring it to a wire rack.
- While the cake is still warm, poke several holes in the top using a skewer or toothpick, then pour the tangy lemon drizzle over it, allowing it to soak in.
- Let the cake cool completely before slicing and serving. Enjoy your delightful creation with a cup of tea or coffee!
Notes or Tips
- For an extra burst of citrus, you can add a little extra lemon zest to the icing.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If you like, feel free to drizzle a simple icing over the top instead of the lemon drizzle for a different twist!
Cooking Techniques
When baking this Lemon Drizzle Loaf Cake, it’s essential to properly cream the butter and sugar; this incorporates air into the mixture, giving your cake a light and fluffy texture. Additionally, be mindful to not overmix once you add the flour, as this can lead to a denser cake. Perfectly measuring the lemon juice provides the perfect balance of tartness and sweetness, so be sure to use fresh lemons for the best flavor.
FAQ
Can I use a different type of flour?
Yes, you can experiment with almond flour or a gluten-free all-purpose blend, but bear in mind that this may change the texture and taste slightly.
How can I make this cake more decadent?
Consider adding poppy seeds to the batter for a delightful crunch or incorporating a layer of lemon curd in the middle for extra richness.
Conclusion
This Lemon Drizzle Loaf Cake is a wonderful addition to any dessert table, bringing bright flavors and a moist texture that everyone will love. Whether it becomes a staple in your bake-off repertoire or a special treat for loved ones, it’s sure to bring a smile to anyone lucky enough to have a slice. Happy baking, and enjoy the delightful zest of lemon in every bite!