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Lemon Drizzle Loaf Cake

Impress your friends and family for afternoon tea with this delicious, easy lemon drizzle loaf cake recipe.

All you need is a loaf tin and you can make this impressive but simple cake.

This recipe is for a 2lb loaf tin. This impressive loaf cake is in fact a real showstopper your friends and family will be very impressed with.Carol McFarland is the owner of our amazing Natural Flavoured Icing Sugars, and she does demonstrations on how to use them every Monday on our Facebook Page.

During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make this delicious loaf cake.

You can also catch up our Facebook Live here.

In addition, you can use any of the Sugar and Crumbs Natural Flavoured Icing Sugars if you don’t have Lemon Drizzle.  This recipe is delicious using Key Lime and Orange Zest as alternative. Change the fruit according to the flavour you have chosen! Try to combine them too.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

3 Large Eggs
175g Self Raising Flour
175g of Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar of your choice
3/4 Teaspoon Baking Powder
175g Softened Butter
For Crunchy Lemon Icing
50g Granulated Sugar
50g of Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar of your choice
Water

Instructions

1. Preheat the oven to 180º C, 350 F, Gas mark 4.

2. Beat together in a large mixing bowl the eggs, flour, Sugar and Crumbs Lemon Drizzle Flavoured  Icing Sugar, butter, baking powder until smooth and turn into the prepared tin.

3. Bake in the oven for about 35-45 minutes or until golden brown, shrinking away from the sides of the tin and springy to the touch.

4. While the cake is still warm, make the Sugar and Crumbs Lemon Drizzle topping. Mix together the sugar and lemon juice and pour over the warm cake. See more comments below.

5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

How to make the drizzle topping

6. Place the granulated sugar or caster sugar into a bowl. Add the Sugar and Crumbs Natural Flavoured Icing Sugar then a couple of tablespoons of water or the juice of the lemon (orange or lime depending on which one your making). Mix in until all incorporated.

7. Fork the cake all over while still warm in the loaf pan. Pour over the mixture and leave to set. This way you get everything, if you pop it on to a rack it will all drizzle of the sides.

Lemon Drizzle Loaf Cake Tutorial

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7 Comments

  1. Just made some, and it’s delicious. Perfect amounts too for the loaf tin, as some recipes put far too much in.
    Will be bookmarking this one, thanks

  2. What a lovely recipe so easy and very tasty! I recommend this to all, I made 7 mini loaves for gifts from one batch and the lemon drizzle icing sugar is a winner! I can’t purchase any more as I’m in NZ and too costly but am so blessed to try the icing sugars thanks to a great friend who lives there.

  3. I am cooking your lemon drizzle cake today 6/12 and wonder if I don’t put the drizzle on would it freeze ok
    Thanks Patricia

    1. Hi Patricia, we are sorry for the late response. It will be ok to freeze and when you want to eat the cake, just ad the drizzle on top. Hope that helps. x

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