Lemon Drizzle Loaf Cake

I’ve always had a soft spot for a simple, classic lemon cake, and this lemon drizzle loaf cake is one I come back to again and again. It’s everything you want in a moist lemon pound cake; soft, zesty, and finished with a bright, sweet lemon drizzle. If you’re looking for the best lemon cake recipe that’s easy to make but full of flavor, this drizzle cake fits the bill perfectly.

Reasons why you’ll love this recipe♡

• The texture is incredibly soft and tender, thanks to the moist crumb typical of a great moist lemon pound cake.
• The sweet-tart lemon drizzle soaks into the loaf, giving each bite a burst of fresh citrus flavor.
• It’s simple to bake but looks and tastes like something special. Ideal for sharing at gatherings or enjoying with tea.

Ingredients you’ll need for this recipe

Servings: 8

Equipment

Ingredients  

Step by Step Guide

1. Set your oven to the temperature indicated on the lemon loaf cake mix package. Lightly grease and flour the loaf pan, making sure it’s evenly coated on all sides.

2. In a large bowl, add the lemon loaf cake mix, eggs, vegetable oil, water (use the amount listed on the box), and the juice from half a lemon. Stir until the mixture is smooth and everything is well blended.

3. Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake following the cake mix directions, or until a toothpick inserted in the center comes out clean.

4. While the loaf is baking, prepare the lemon glaze or frosting according to the package instructions. Whisk until the icing is smooth and free of lumps.

5. When the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then gently turn it out onto a wire rack and let it cool completely.

6. After the cake has cooled, set it on a serving platter. Drizzle the prepared lemon glaze over the cake, letting it drip naturally down the sides. Allow the glaze to set for a few minutes before slicing.

7. Slice, serve, and enjoy your tasty Lemon Drizzle Loaf Cake!

Notes

• Boost the flavor: Stir in the zest of one lemon for an extra burst of citrus.
• Serving suggestion: Pair with fresh berries or a dollop of whipped cream for a lovely finish.

Recipe FAQ

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is best for flavor, but bottled works fine as well.

Q: How do I keep my lemon cake moist?
A: Don’t overbake it, and make sure to add the drizzle while the cake is still warm so it soaks in.

Q: Can I freeze lemon drizzle loaf cake?
A: Yes, wrap it tightly and freeze for up to 3 months.

Q: How long does the cake stay fresh?
A: It stays fresh for about 3-4 days if stored in an airtight container.

Q: Can I add poppy seeds to this recipe?
A: Absolutely! Stir in about a tablespoon for a lemon poppy seed twist.

Q: Is this cake very sweet?
A: The cake is balanced; sweet, but with the tartness of lemon to keep it fresh.

Q: What’s the best way to drizzle the glaze?
A: Use a spoon or small jug to pour it over while the cake is warm.

Q: Can I make it as muffins instead of a loaf?
A: Yes! Just adjust the baking time; about 18-22 minutes for muffins.

Q: What size loaf pan should I use?
A: A standard 8.5×4.5 inch or 9×5 inch loaf pan works well.

Q: Can I double the recipe?
A: Yes, just use two loaf pans and keep an eye on baking time.

Q: Why is my lemon cake dense?
A: Be careful not to overmix the batter; that can make it dense.

Q: Can I use this recipe for layer cakes?
A: It’s better suited to a loaf or bundt, but could work in small layers if you adjust timing.