Moist Lemon Drizzle Loaf Cake

    Moist Lemon Drizzle Loaf Cake

    3saves
    50min


    7 people made this

    For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity and not too sweet. This cake also freezes well and is good to have on hand when guests drop by for afternoon tea.

    Ingredients
    Serves: 8 

    • Cake
    • 110g butter
    • 110g caster sugar
    • 2 large eggs, beaten
    • 225g plain flour
    • juice and zest of 3 lemons
    • 1 1/2 teaspoons baking powder
    • Lemon Glaze
    • 2 tablespoons lemon juice
    • 60g icing sugar

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cake: Preheat the oven to 180 degrees C. Line a 450g loaf tin with baking paper.
    2. In a bowl, beat together the butter and the caster sugar until light and fluffy. Add one egg at a time, beating vigorously after each addition.
    3. Sift in the flour and fold into the cake mixture until well blended. Add the juice and zest of the 3 lemons and mix well. Spoon the mixture into the prepared loaf tin and level the top with a knife.
    4. Bake for 30 minutes in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the centre of the cake comes out clean.
    5. Lemon Glaze: Meanwhile, in a small bowl mix together the lemon juice and icing sugar for the lemon drizzle glaze. Set aside.
    6. While the cake is still in its tin pour the lemon glaze over the top and allow to cool completely.
    7. When the cake is cooled, remove from the tin and slice and serve.

    Freezing

    This cake freezes well. Allow 8 hours to thaw after being in the freezer.

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