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Lemon Drizzle Loaf Cake

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Lemon Drizzle Loaf Cake

Bright, zesty, and irresistibly moist, this Lemon Drizzle Loaf Cake is a perfect teatime bake. The sponge is light and fluffy with a subtle vanilla base, lifted with Honeyberry’s Natural Lemon Extract, while the Freeze Dried Lemon Peel Powder in the icing adds a tangy twist, no zesting required!

Ingredients

For the cake:

  • 175 g unsalted butter, softened
  • 175 g caster sugar
  • 3 medium eggs
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp Natural Lemon Extract
  • 2-3 tbsp tbsp milk

For the drizzle icing:

  • 150 g icing sugar
  • 2-3 tbsp water (adjust for consistency)
  • 1-2 tbsp Freeze Dried Lemon Peel Powder (adjust to your taste)

Instructions

  • Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a standard loaf tin with baking paper.
  • In a large bowl, beat the butter and caster sugar together until pale and fluffy.
  • Beat in the eggs one at a time, mixing well between each addition. If the mixture begins to curdle, add a spoonful of the flour.
  • Sift in the flour and baking powder, then gently fold until just combined.
  • Stir in the Lemon Extract. Add the milk, one tablespoon at a time, until the batter has a soft dropping consistency.
  • Spoon the mixture into the prepared loaf tin and level the top. Bake for 45–50 minutes, or until golden and a skewer inserted into the centre comes out clean.
  • Allow the cake to cool in the tin for 10 minutes, then use a cocktail stick to poke small holes all over the top.
  • In a small bowl, mix together the icing sugar, water, and Freeze Dried Lemon Peel Powder until smooth and pourable.
  • Pour the icing evenly over the warm cake so it seeps into the holes.
  • Leave the cake to cool completely in the tin. For a firmer icing, chill in the fridge for 20–30 minutes before slicing.

Video

@honeyberryinternational

Indulge in the zesty goodness of our Lemon Drizzle Loaf Cake, elevated with the magic of Honeyberry’s Lemon Extract and a delightful twist of freeze-dried Lemon Peel Powder in the icing. 🍋✨ Method: Make up a simple vanilla sponge mix & add a few teaspoons of honeyberry lemon extract. Bake until golden, allow to cool & using a cocktail stick poke holes all over the loaf (this will allow the water icing to soak into the cake more. Mix together icing sugar, water & honeyberrys freeze dried lemon powder (this saves so much time zesting lemons) mix into a thin texture. Pour directly over the loaf cake & allow to set in the fridge before serving. #greatbritishbaking #britishbakers #britishbakes #britishcakes #traditionalcakes #traditionalbakes #classicbaking #easybaking #simplebakingrecipes #freezedriedfruit #CitrusDelight #LemonyLove #BakingMagic #lemondrizzle #lemonloafcake #homebaker

♬ Summer - Instrumental - Devinney

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