This lemon loaf cake delivers a lemony kick in all three recipe components. It has lemon rind in the batter, the cake is drenched with a sharp lemon drizzle, then it’s topped with a zingy lemon icing and extra rind for good measure.
Serve this zesty lemon drizzle cake as a gorgeous dinner party dessert with a dollop of cream, or as part of an afternoon tea spread.
Ingredients
Method
Preheat oven to 160°C. Grease a 12cm x 22cm, 1.5-litre (6-cup) loaf pan; line base and long sides with baking paper.
Beat butter, sugar and lemon rind with an electric mixer on low speed for 8 minutes or until pale and fluffy. Increase speed to medium, beat in eggs, one at a time until combined after each addition. Fold in combined flour and almond meal, then milk, alternately, in two batches. Spread lemon loaf mixture into pan.
Bake lemon loaf for 50 minutes (cover with foil if it starts to overbrown) or until a skewer inserted in the centre comes out clean.
Meanwhile, make the drizzle: Stir sugar and lemon juice in a small saucepan; simmer for 3 minutes or until sugar dissolves. Remove from heat; stand until cooled.
Pierce hot lemon loaf cake in pan all over with a skewer. Pour cooled drizzle over cake; leave in pan to cool completely.
Meanwhile, make icing: Whisk sifted icing sugar and lemon juice in a medium bowl until smooth.
Turn lemon loaf, top-side up, onto a platter; spoon icing over cake and sprinkle with extra lemon rind.
How long will lemon loaf keep?
This loaf cake will keep in an airtight container at room temperature for up to 5 days.
Are there other lemon drizzle cake recipes?
This recipe calls for a loaf pan. If you’d prefer to use a round or square tin, try this lemon drizzle cake recipe.
Lemon loaf recipe variations
This recipe is a lemon drizzle cake in loaf form. Other lemon loaf recipes we’ve published over the years include:
