Bright, zesty, and perfectly sweet—this Lemon Drizzle Loaf is one of those recipes you make once, then find yourself craving every week. It’s the perfect all-day treat: light enough for breakfast with a coffee, sweet enough for dessert, and special enough for afternoon tea with friends. 🍋
Thank you for stopping by my kitchen today! I can’t wait for you to try this loaf—it’s been in my family’s spring recipe rotation for years. If you love recipes like this, don’t forget to subscribe to my email list so you never miss one.
Overview of Recipe Content
This Lemon Drizzle Loaf is soft, buttery, and bursting with fresh lemon flavor—both in the tender crumb and the sweet-tart drizzle that soaks through. It’s the kind of cake that feels like sunshine on a plate.
Why you’ll love it:
- Perfect balance of sweet and tangy
- Simple pantry ingredients, minimal fuss
- Ideal for gifting, gatherings, or a personal pick-me-up
- Stays moist for days
Flavor profile: Bright citrus notes with a rich, buttery base, and a sweet glaze that creates a delicate sugar crust.
Health & seasonal benefits: Lemons are rich in vitamin C and bring a refreshing lightness—perfect for spring and summer baking.
Ingredients:
- 225g (1 cup) butter, softened
- 225g (1 cup) caster sugar
- 275g (2 1/4 cups) self-raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 60ml (4 tablespoons) milk
- Finely grated zest of 2 lemons
- 175g (just under 1 cup) granulated sugar
- Juice of 2 lemons
Tools Needed:
- 2 lb loaf tin
- Mixing bowls
- Electric mixer or wooden spoon
- Zester & juicer
- Baking parchment
Suggested substitutions:
- Swap self-raising flour for plain flour + 2 ½ tsp baking powder
- Use oranges instead of lemons for a sweeter twist
- Add poppy seeds for texture
How to Make Lemon Drizzle Loaf
- Preheat & prepare: Heat your oven to 180°C (350°F). Grease and line a 2 lb loaf tin with parchment.
- Cream butter & sugar: In a large mixing bowl, cream the butter and caster sugar until pale and fluffy. This takes about 2–3 minutes with an electric mixer.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine dry ingredients: Sift in the flour and baking powder. Add the lemon zest.
- Mix & pour: Stir in the milk until the batter is smooth. Pour into the prepared tin and smooth the top.
- Bake: Place in the oven for 40–45 minutes or until golden and a skewer inserted in the center comes out clean.
- Make the drizzle: While the loaf bakes, mix granulated sugar with lemon juice to form a grainy syrup.
- Drizzle time: Once baked, pierce the hot loaf all over with a skewer. Slowly spoon over the drizzle so it soaks in.
- Cool & serve: Leave in the tin until fully cool before slicing.
What to Serve with Lemon Drizzle Loaf
- A cup of Earl Grey tea or cappuccino
- Fresh berries on the side
- A dollop of whipped cream for dessert
Tips for Making It Perfect
- Don’t overmix once the flour is added—this keeps the loaf light.
- Drizzle while the cake is still warm so it absorbs fully.
- Store in an airtight tin to keep the crust slightly crisp.
Storage Instructions
- Room temperature: Up to 4 days in an airtight container.
- Freezing: Wrap slices in parchment and freeze for up to 3 months. Thaw at room temperature.
General Information
This loaf is a British classic that’s been loved for decades. The “drizzle” is what makes it magical—sweet, tangy, and just a little crunchy.
Frequently Asked Questions
1. Can I make this gluten-free?
Yes—use a gluten-free self-raising flour blend.
2. Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch.
3. Why is my loaf dense?
Overmixing or using cold butter can cause this.
Conclusion
If sunshine had a flavor, it would be this Lemon Drizzle Loaf—bright, sweet, and impossible to resist. If you love lemon, you might also enjoy my Lemon Poppy Seed Muffins or my Easy Lemon Tart.
Interactive Elements
I’d love to see your loaf! Leave a review below, or share your photo on Pinterest at PoulefRecipe and tag me!
Nutritional Information (per slice)
| Calories | Carbs | Protein | Fat | Saturated Fat | Sugar | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 285 | 39g | 4g | 12g | 7g | 27g | 1g | 180mg |
Irresistibly Zesty Lemon Drizzle Loaf – A Sweet Citrus Hug in Every Slice
- Total Time: 60 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Bright, zesty, and perfectly sweet—this Lemon Drizzle Loaf is buttery, moist, and topped with a tangy-sweet glaze. Perfect for tea time or dessert.
Ingredients
225g (1 cup) butter, softened
225g (1 cup) caster sugar
275g (2 1/4 cups) self-raising flour
2 teaspoons baking powder
4 large eggs
60ml (4 tablespoons) milk
Finely grated zest of 2 lemons
175g granulated sugar
Juice of 2 lemons
Instructions
1. Preheat oven to 180°C (350°F). Grease and line a 2 lb loaf tin.
2. Cream butter and caster sugar until pale and fluffy.
3. Beat in eggs one at a time.
4. Sift in flour and baking powder, add lemon zest, and mix gently.
5. Stir in milk until smooth. Pour into tin and smooth top.
6. Bake for 40–45 minutes until golden and a skewer comes out clean.
7. Mix granulated sugar and lemon juice for the drizzle.
8. Pierce hot loaf with a skewer and spoon over drizzle.
9. Cool in tin before slicing.
Notes
Drizzle while warm for best absorption.
Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 27g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
