Summer is my favourite season hands down! And other than mangoes I think any form of citrus makes me think of a bright sunny day at the beach! This loaf will take you just there, I promise.
I used lemon here but you are free to use any citrus fruit of your choice, I’m sure all of them will taste just as good. I always struggled with making a loaf that was tangy enough to my liking, if you’re someone who likes a nice tangy tart loaf cake, you’ve come to the right place, my friend. Let’s get baking.
Lemon Drizzle Cake
- 220 g all-purpose flour
- 1 tsp Baking Powder
- 1/2 tsp salt
- 220 g Castor Sugar
- 50 ml lemon juice freshly squeezed
- 2 tbsp lemon zest
- 250 g unsalted butter (cut into 1-inch cubes – room temperature)
- 1 tbsp milk
- 4 large eggs
- 1 tsp Vanilla extract
For the drizzle:
- 150 g sifted Icing Sugar
- 2,3 tbsp freshly squeezed lemon juice according to desired consistency
- Grease and line a 9×5 loaf pan, keep aside. Preheat your oven to 170 C.
- Sift all the dry ingredients (flour, baking powder, salt) along with lemon zest into a bowl and add the cubed butter.
- Using a stand mixer or a whisk, beat the butter, lemon zest and the dry ingredient mixture till it resembles a play dough texture. About 30-40 seconds.
- In a separate bowl, crack the eggs and add the lemon juice and vanilla and mix well.
- Add half of this liquid into the flour mixture and beat for one whole minute at medium to high speed. Do not skip this step, it lends structure to the cake.
- Now add the remaining wet mixture in two additions, beating for 20 seconds each. Use a timer for this if possible. If the batter seems to thick then add a tablespoon of milk.
- Pour the batter into the loaf pan and bake for around 50-55 minutes. A skewer inserted into the centre of the cake should come out clean, keep checking after 48 minutes if your oven runs hot.
- Once baked, let the cake cool in the loaf pan for at 5-10 minutes. Meanwhile, make the drizzle by mixing the icing sugar and lemon juice till you reach your preferred consistency. Once the cake is warm to touch, remove from the pan onto a cooling rack and pour the drizzle all over the cake. Let the cake cool to room temperature before serving and devouring! This cake stays fresh for up to 2-3 days when covered and refrigerated.
I hope you guys are doing well. I have been baking more these days and have felt really inspired, your constant support keeps me going. Thank you for being there for me.
Also QUICK NOTE: Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.
Until next time!