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    Home » Cakes and Desserts

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    Crunchy Lemon Drizzle Loaf

    Crunchy Lemon Drizzle Loaf is quick and easy to prepare, ideal for unexpected visitors and great for a bake sale.

    Jump to Recipe
    Slices of Crunchy Lemon Drizzle Loaf on a patterned plate

    Crunchy Lemon Drizzle Loaf

    Crunchy Lemon Drizzle Loaf is one of my go-to recipes when I need a cake in a hurry. It isn't the most glamorous cake in my recipe book, but it is one of the easiest and tastiest. It's a light, luscious lemony cake with a crunchy topping, just the thing with a cup of tea or coffee. It's the cake I make when I've got an hour before I visit one of my girls - last time I cut it so fine that the cakes travelled in their tins in a box to cool on the journey.

    Quick cake for an event

    It's also the cake I make for a bake sale or the tea tent when I'm really short of time. It's Village Show time again and this year I'm a bit too busy for my ideal offering of a Coffee Cake, but I know a Lemon Drizzle Loaf or two will be much appreciated. (One from me and one from Mum.)

    Two Crunchy Lemon Drizzle Loaves on a cooling rack

    For the tea tent I'm using a 2lb loaf tin because I need bigger slices, but usually, I make two of these cakes in 1lb loaf tins. You can eat one and freeze one - especially good if you don't want a large cake hanging around. (Well, it wouldn't hang around long in my house, but you never know...)

    What equipment do you need?

    I've been upgrading my baking tools, and discarding ones I don't use. I'm currently loving:

    • Lemon zester – I came late in the day to lemon zesters. I used my old box grater (with a different grater on each side) for years. The last time I used it for a lemon I grated my knuckle so badly that I finally gave in and bought a zester.
    • Helix citrus press – I’ve had a number of juicers over the years and this one’s quite different. I wasn’t sure that it would get all the juice out but it seems to, and doesn’t require much effort. If your grip isn’t good, this really helps.
    • Beeswax Loaf Wraps – I’m trying to reduce the amount of clingfilm, foil and plastic bags that I use, and my biggest problem has been something to wrap loaf cakes in for the freezer. I’ve now found large beeswax wraps that will cover a loaf of bread, and are ideal for loaf cakes. They’re washable and you can even rejuvenate them. Definitely worth a look.

    If you like this...

    Why don’t you try:

    Lemon Bundt Cake with lemon drizzle icing on a glass plate

    Lemon Bundt Cake

    Lemon Bundt Cake with lemon drizzle icing. A dense, very lemony cake, great for tea or dessert with some crème fraîche.
    A piece of Lemon and Elderflower Cake on a flowered plate

    Lemon and Elderflower Cake

    An easy Lemon and Elderflower Cake - a light, lemon cake with a lemon and elderflower marinade, lemon curd filling and cream cheese frosting.
    Marmalade Loaf Cake and 2 slices on a white plate

    Marmalade Loaf Cake

    Marmalade Loaf Cake is made with the all-in-one method. A plain, but fruity cake and good with coffee.

    Stockists

    Black 2-pound loaf tin with other tins

    2lb loaf tin

    Buy Now →
    baking parchment loaf tin liners

    Baking parchment loaf tin liner

    Buy Now →
    Helix citrus press

    Helix citrus press

    Buy Now →
    Large Beeswax Wrap

    Beeswax Loaf Wraps

    Buy Now →

    Recipe

    Slices of Crunchy Lemon Drizzle Loaf on a patterned plate
    Print Recipe
    4.75 from 8 votes

    Crunchy Lemon Drizzle Loaf

    Crunchy Lemon Drizzle Loaf is a moist, zingy cake. Lovely with a cup of tea. Makes 2 1lb loaves or 1 2lb loaf.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Teatime
    Cuisine: British
    Servings: 10 slices per cake
    Author: Susie@Everyday Cooks

    Ingredients

    For the cake:

    • 1 lemon
    • 125 g butter at room temperature
    • 180 g caster sugar
    • 2 large eggs
    • 60 ml milk
    • 180 g self-raising flour
    • 1 level teaspoon baking powder (5ml)
    • Pinch of salt

    For the topping:

    • Juice of the lemon
    • 120 g granulated sugar
    Prevent your screen from going dark

    Equipment

    2 x 1lb loaf tins
    OR 1 x 2lb loaf tin
    Baking parchment loaf tin liner
    Citrus juicer
    Lemon zester

    Instructions

    PREPARATION:

    • Set the oven to 190°C/170°C fan, gas mark 5/375°F
    • (Set to 180°C/160°C fan/gas mark 4/350°F if making one large cake (2lb loaf tin))
    • Line the tins with paper liners
    • Grate the lemon to get the zest.

    For the Lemon Drizzle Loaf:

    • In a processor or with a mixer, beat all the cake ingredients together thoroughly – butter, caster sugar, eggs, milk, flour, baking powder, salt, lemon zest
      You will have quite a slack mixture - do not worry!
    • Pour the mixture into the tins
    • Smooth the tops of the cakes with a palette knife and make a slight dip in the centre
    • Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
    • (Cook a 2lb cake for 50-60 minutes)
    • While the cakes are cooking make the topping.

    For the lemon topping:

    • Juice the lemon
    • Mix the lemon juice and sugar well in a small bowl
    • When you take the cakes out of the oven, leave them in the tin
    • While they are still warm, prick the top of the cakes with a cocktail stick
    • Spoon the lemon topping over and leave the cakes in the tin to cool.

    Notes

    Storage

    • Store in the liner in an airtight box in the fridge for up to two weeks
    • Lemon Drizzle Loaf cakes freeze well. Wrap in the liner paper and foil or cling film and seal in a plastic box or bag.

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      Sherry Trifle
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      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Richard says

      January 05, 2025 at 1:22 pm

      Just made this,absolutely simple,
      Taste and texture excellent.
      As with other of your recipies instructions easy to follow ,without useless information.
      Even a child under supervision from a parent could manage to make this mouthwatering delicious cake.

      Reply
      • Susie Collings says

        January 29, 2025 at 7:05 pm

        Hi Richard,
        Glad you like the cake. Thanks for the lovely comments 🙂

        Reply
    « Older Comments
    4.75 from 8 votes (2 ratings without comment)

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Slices of Crunchy Lemon Drizzle Loaf on a patterned plate
    Slices of Crunchy Lemon Drizzle Loaf on a patterned plate

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