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Lemon Drizzle Loaf
Olivia

Lemon Drizzle Loaf

A delightful Lemon Drizzle Loaf that strikes the perfect balance between sweet and tart, featuring a signature crunchy topping and a moist, flavorful crumb.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter (softened)
  • 2 tablespoons whole milk
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large fresh lemons (zested and juiced)
  • 3/4 cup granulated sugar (for drizzle)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a standard 9x5 inch loaf pan with butter and line it with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, checking with a skewer.
  6. While the cake bakes, prepare the drizzle by mixing the remaining lemon juice with the 3/4 cup of sugar.
  7. Poke holes all over the top of the hot cake and pour the lemon syrup over it. Let the loaf cool completely in the pan before removing.

Notes

Ensure all ingredients are at room temperature for best results. Store wrapped at room temperature for up to three days or in the fridge for up to a week.