Introduction
Lemon Drizzle Loaf Cake is a classic, moist, and flavorful cake known for its bright citrus taste and soft crumb. The combination of a tender lemon-infused sponge with a sharp, sweet lemon syrup poured over the cake while it is still warm creates a perfectly balanced dessert. This loaf cake is ideal for afternoon tea, dessert, or as a light treat with coffee. The following recipe provides a complete, step-by-step guide to achieving a bakery-quality lemon drizzle loaf at home.
Ingredients
For the Cake Batter
- 225 g unsalted butter, softened to room temperature
- 225 g caster sugar
- 4 large eggs, at room temperature
- 225 g all-purpose flour
- 2 teaspoons baking powder
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Lemon Drizzle Syrup
- 100 g icing sugar
- 4 tablespoons fresh lemon juice
Optional Lemon Glaze Topping
- 75 g icing sugar
- 1 to 2 tablespoons lemon juice
Equipment Needed
- 900 g loaf tin
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Fine grater or zester
- Measuring cups and spoons
- Cooling rack
- Skewer or toothpick
Preparation Steps
Step 1: Prepare the Baking Tin and Oven
Preheat the oven to 170°C (340°F). Grease the loaf tin thoroughly with butter and line it with parchment paper, allowing some overhang on the sides for easy removal later. Proper preparation ensures the cake releases cleanly from the tin.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and caster sugar. Using an electric mixer or whisk, beat the mixture for 3 to 5 minutes until it becomes pale, light, and fluffy. This step is crucial for incorporating air into the batter, which results in a lighter cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour and continue mixing. This helps stabilize the batter and maintain a smooth consistency.
Step 4: Add Flavorings
Mix in the lemon zest, lemon juice, milk, and vanilla extract. Stir gently until evenly combined. The lemon zest provides intense citrus aroma, while the juice adds brightness and freshness.
Step 5: Incorporate the Dry Ingredients
Sift the flour and baking powder together into the bowl. Fold gently using a spatula until just combined. Avoid overmixing, as this can lead to a dense cake. The batter should be smooth and thick but easy to spread.
Step 6: Bake the Cake
Pour the batter into the prepared loaf tin and level the surface with a spatula. Place the tin in the center of the oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer into the center of the cake; it should come out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the cake with foil during the last 10 to 15 minutes of baking.
Lemon Drizzle Syrup
Step 7: Prepare the Syrup
While the cake is baking, mix the icing sugar and lemon juice in a small bowl until smooth. The syrup should be thick but pourable. Adjust the consistency with a few drops of lemon juice if necessary.
Step 8: Drizzle the Cake
Once the cake is baked, remove it from the oven and leave it in the tin. Using a skewer, poke holes evenly across the top of the warm cake. Slowly pour the lemon drizzle syrup over the cake, allowing it to soak into the holes. This step ensures maximum moisture and flavor.
Allow the cake to cool completely in the tin before removing.
Optional Lemon Glaze Topping
Step 9: Prepare the Glaze
In a small bowl, mix icing sugar with lemon juice until a thick, smooth glaze forms. Once the cake is fully cooled and removed from the tin, drizzle the glaze over the top and allow it to set before slicing.
Serving Suggestions
Slice the lemon drizzle loaf cake using a sharp knife. Serve on its own or with a cup of tea or coffee. The cake can also be served with whipped cream or fresh berries for a more indulgent dessert.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 5 days. The flavors often deepen after the first day, making the cake even more delicious.
Tips for Best Results
- Use room-temperature ingredients for a smooth batter.
- Always zest lemons before juicing them.
- Do not overmix the batter once the flour is added.
- Drizzle the syrup while the cake is warm for maximum absorption.
Leave a Reply