Lemon Drizzle Loaf

3rd May 2026

Ziggy lemon drizzle loaf cake with a lemon sugar icing.

Recipe

Lemon Drizzle Loaf Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 45 minutes

Cook Time: 50 minutes

Cooling/Decorating Time: 1 hour

Total Time: 2 hours 35 minutes

Servings: 12

List of equipment needed:

Scales, Two pound loaf tin, Non stick parchment paper, Large bowl, Sieve, Electric mixer, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Grater, Cooling rack, Manual juicer.

Ingredients

For the sponge:

230g Baking butter
230g Caster sugar
4 Large eggs
4 tbsp Milk
2 Unwaxed lemon rind (finely grated, keep lemons for decoration)
280g Self raising flour
2 tsp Baking powder

For the decoration:

2 Lemons (juice)
180g Granulated sugar

Instructions

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare one, two pound loaf tin by greasing and lining.
In a large bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Then add the lemon rind and milk to the mix and combine.
Sieve the flour and baking powder into the bowl and mix or fold in gently using a spatula.
Pour into your prepared greased and lined loaf tin.
Bake for 50-60 minutes on the middle shelf. The cake will be done once it is golden brown and coming away from the edge of the tin. Check with a cake tester, make sure it comes out clean.
Whilst the loaf is baking prepare the decoration.
Once cooked, let the loaf cool in the tin on a wire rack for 5-10 minutes. Then pour the lemon and sugar decoration mix over the top, ensuring it is fully covered.
Once fully cooled carefully lift out of the tin.

For the decoration:

Squeeze the juice of the two lemons into a bowl.
Add your granulated sugar and combine, you are looking for a runny sugar mix.

Store for up to 3 days in airtight containers.

Notes:

What is lemon rind? It is the yellow outer of the lemon.
When buying lemons, choose unwaxed ones for baking, as their zest is free from wax and chemical coatings, giving you a cleaner, purer citrus flavour and aroma in your bakes.
For decoration, if your lemon and sugar mix is too wet add more sugar. If the sugar mix is too thick add more lemon juice. Until it comes to the right consistency.