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
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