Lemon Drizzle Loaf

I do love baking with citrus and the zesty flavour of lemons is simply fresh and delicious when baking. Recently a friend posted a picture after she had picked lemons off her tree with her grandchildren.

homegrown lemons

(The little guy is Trent’s mate – remember when they made Soft Playdough together?)  She asked if anyone wanted lemons, and I was happy to accept!

We had people coming over one night so I whipped up a double batch of this tasty Lemon Drizzle Loaf. By the time people were arriving it was still warm from the oven. The absolutely best way to eat baking. (When you don’t have to ice it, anyway!) Mind you, the second loaf tasted wonderful as well and more then adequately serviced lunch boxes and made a yummy morning tea.


If you have some lemons to use, here is a recipe I can recommend.

Lemon Drizzle Loaf

175g Plain Flour
1 tbsp baking powder
175g butter, softened
175g caster sugar
3 eggs, beaten
1 egg yolk
finely grated rind of 1 lemon
2 tbsp lemon juice

85g icing sugar
3 tbsp lemon juice

1. Preheat oven 180deg. Grease loaf tin.
2. Cream butter and sugar. Add eggs and yolk. Add sifted flour and baking powder and beat well until the mixture is smooth, then stir in the lemon rind and juice.
3. Spoon the mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until well risen, firm and golden brown.
4. Remove from the tin from the oven and transfer to a are rack. For the syrup, place the icing sugar and lemon juice in a saucepan and heat gently without boiling, stirring until the sugar dissolves.
5. Prick the top of the loaf several times with a skewer and spoon over the syrup. Leave to cool completely in the tin then turn out.

Lemon Drizzle Loaf Cake

Linking with Essentially Jess for IBOT.

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