Lemon Drizzle Loaf
Soft lemon sponge soaked in a crunchy lemon-sugar drizzle.
A proper lemon drizzle: tender sponge, sharp with zest, then soaked while warm in a lemon-and-sugar drizzle that sets into a crackly, crunchy top. Pour the drizzle the moment it comes out of the oven so it soaks all the way through.
👩🍳 Method
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1
Heat the oven to 170°C / 340°F and line a 900 g (2 lb) loaf tin with baking paper.
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2
Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time.
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3
Whisk the flour, baking powder and salt together, then fold into the batter with the milk and lemon zest, just until smooth.
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4
Scrape into the tin and bake for 45 to 55 minutes, until golden and a skewer comes out clean. Cover loosely with foil if it browns too fast.
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5
While it bakes, stir the lemon juice and 67 g sugar together (do not dissolve it, you want it grainy).
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6
As soon as the loaf comes out, prick it all over with a skewer and spoon the drizzle slowly over the top. Let it soak and cool in the tin.
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💡 Baker's tips
- Keep the drizzle grainy, not a smooth syrup. The undissolved sugar is what sets into that crunchy top.
- Drizzle while the cake is hot so it soaks through instead of sitting on top.
🔀 Make it your own
- Swap lemon for lime, or use half orange for a mellower citrus loaf.
- Add 2 tablespoons of poppy seeds to the batter.
📦 Storing & freezing
Airtight at room temperature for 4 days; the drizzle keeps it moist. Freezes well wrapped for 2 months.
❓ Frequently asked
Why is my loaf dense?
Usually cold ingredients or undercreamed butter and sugar. Start with everything at room temperature and beat the butter and sugar until genuinely pale and fluffy.
How much juice from a lemon?
About 2 to 3 tablespoons per lemon. You need roughly 4 tablespoons total for the drizzle, so 2 juicy lemons.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
