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.

Scale

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

Cook Mode Prevent your screen from going dark

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.

Drizzle while warm for best absorption.

Store in an airtight container for up to 4 days.