Lemon drizzle loaf cake

Lemon drizzle loaf cake

15 mins Prep · 60 mins Cook

Make a zingy dessert that will be one to remember and indulge in this citrusy loaf at teatime for a relaxed afternoon

Created by Spinneys
Prep time 15 minutes
Cook time 60 minutes
Serves 6
Cuisine British
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 636
Fat 21g
Saturates 12g
Protein 9g
Carbs 108g
Sugars 75g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C. Grease and flour 2 loaf pans.


Sift together the flour, baking powder, baking soda, and salt in a bowl, and set aside.


In a small bowl combine 50ml of lemon juice, 2 tbsp of lemon zest, yoghurt, and vanilla.


In a stand mixer, cream the butter and 400g of sugar with the paddle attachment, until it’s light and fluffy, approx. 5 minutes. Add the eggs, one at a time, and mix until the batter has a smooth and creamy consistency Alternatively, add the dry ingredients and the wet ingredients to the batter.


Divide and pour the batter across the loaf pans. Bake for 50 to 60 minutes.


Prepare the lemon syrup. Combine 100g of sugar with 100ml of lemon juice in a small saucepan and cook over low heat until the sugar dissolves.


Once the cakes are done, allow them to cool for 10 minutes. Remove them from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.


For the glaze, combine the icing sugar, and the remaining lemon juice and lemon zest in a bowl. Drizzle the glaze over the cakes.