Easy Lemon Drizzle Loaf

One step at a time

Let’s make it

1. 1

   Prepare the tin

   Heat the oven to 180°C/160°C fan/gas 4. Grease and line a 900g loaf tin with baking paper, leaving a little overhang to help lift out the cake. Finely grate the lemon zest, avoiding the bitter white pith, then juice the lemon.

2. 2

   Cream the butter and sugar

   Beat the softened butter and 175g caster sugar in a bowl for 3–5 minutes until noticeably paler and fluffy. Softened butter should give when pressed, but should not be melted.

3. 3

   Add the eggs gradually

   Beat in the eggs one at a time, mixing well after each. If the mixture begins to look curdled, beat in a spoonful of the measured flour.

4. 4

   Fold and fill

   Add the remaining flour and lemon zest. Fold gently with a large spoon just until no dry flour remains. Spoon into the lined tin and level the top.

5. 5

   Bake until cooked

   Bake on the middle shelf for about 40–50 minutes. Check from 40 minutes: a skewer inserted into the centre should come out clean, not coated with wet mixture. If necessary, bake for another 5 minutes and check again.

6. 6

   Add the drizzle

   While the cake finishes baking, stir the lemon juice into the remaining 75g sugar. Leave the baked loaf in its tin, prick the warm top all over with a skewer and spoon the drizzle evenly over it.

7. 7

   Cool before slicing

   Let the loaf cool in the tin so it can absorb the drizzle. Use the paper to lift it out, then slice once cool to avoid a crumbly middle.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.