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Fluffy Lemon Drizzle Loaf Cake

Fluffy lemon cake that has lemon juice and lemon zest. The cake is is soaked in a lemon drizzle sugar syrup that is sweet and sour from the freshness of the lemons. Tender and moist this is the perfect tea cake recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Course Breakfast, Brunch, Cake, Celebration, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine English, Jewish
Servings 10 people

Equipment

  • Electric beater
  • Mixing bowls
  • 9 inch loaf tin
  • Baking paper
  • Spatula
  • Microplane grater
  • Spoons

Ingredients
  

Lemon Cake

  • 2 lemons zest
  • 250 gm castor sugar
  • 250 gm butter
  • 5 eggs
  • 1 tsp vanilla
  • 250 gm flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 lemon juice

Drizzle

  • 150 gm castor sugar
  • 1 lemon zest
  • 2 1/2 lemons juice

Instructions
 

  • To make the cake we preheat the oven to 170℃ and line a 9inch loaf tin by brushing it with butter and adding baking paper.
  • In a large mixing bowl add the castor sugar, lemon zest and rub together with your fingers for a couple of minutes.
  • Add the butter and beat with an electric beater until pale and creamy.
  • Add the eggs, one at a time and beat well between each egg. Add the vanilla and beat again.
  • Add the flour, baking powder, baking soda, salt into a sieve and sift the dry ingredients into the egg mixture. Beat well until its all combined.
  • Add the lemon juice and fold together, scraping the sides and mixing well.
  • Pour the batter into the baking tin and bake for 40-45 mins until risen and a tooth pick inserted into the center comes out clean.
  • While it is cooling down make the drizzle by mixing the castor sugar, lemon zest and juice in a bowl until combined.
  • Pour this over the warm cake and let it soak up all the syrup. Leave it to cool in the tin for a couple of hours.
  • Remove from the tin, slice and serve. The top will have formed a crust and that is perfect.

Notes

  • Rub the lemon zest in the sugar before beating with the butter.
  • Beat the butter and sugar well for 5-9 minutes.
  • Do not over bake the cake, do a tooth pick test around 30 minutes to get an idea on how much time is left to bake.
  • Drizzle the syrup over the warm cake this will help create the crystalized crust.