This zesty lemon drizzle loaf is a bright and delightful homemade cake, perfect for any occasion. You’ll love how simple it is to bake and how its refreshing flavor instantly brightens your day.
Key Ingredients & Substitutions:
- Lemons: Fresh lemons are best for zest and juice. You can use bottled lemon juice in a pinch for the drizzle, but fresh is superior for the loaf.
- All-Purpose Flour: A reliable base for your homemade cake. A gluten-free baking blend can be substituted for a gluten-free version.
- Granulated Sugar: Sweetens the loaf and balances the tart lemon.
- Eggs: Binds your ingredients and helps the loaf rise.
- Baking Powder: Your leavening agent for a light and airy texture.
- Milk: Any dairy or non-dairy milk (like almond or soy) works well.
- Vegetable Oil: Provides moisture without a strong flavor. You can also use melted unsalted butter.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Drizzle:
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8-10 slices
- Tools Needed: Loaf pan (8.5×4.5 inch or 9×5 inch), mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. This homemade cake bakes best in a properly prepared pan.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This creates your foundational mix for a perfect homemade cake.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. Then, add the milk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. This prevents a tough homemade cake.
5. Bake Your Loaf
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Prepare the Lemon Drizzle
While the loaf is baking or cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the drizzle is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.
7. Drizzle and Serve
Once the loaf is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack. While still slightly warm, generously pour the lemon drizzle over the top. Let the drizzle set before slicing and serving your delicious homemade cake.
Variation Ideas:
- Blueberry Lemon: Fold in 1 cup of fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture.
- Glazed with Candied Lemon Peel: Instead of a simple drizzle, top with a thicker glaze and decorate with homemade candied lemon peel.
Storage Instructions:
Store your zesty lemon drizzle loaf at room temperature in an airtight container for up to 3-4 days. You can also freeze individual slices, tightly wrapped, for up to 2 months. Thaw at room temperature before enjoying your homemade cake.
Frequently Asked Questions (FAQ):
Q: Can I use bottled lemon juice for the loaf?
A: You can, but fresh lemon zest and juice offer a much brighter and more intense lemon flavor for this homemade cake.
Q: Why is my loaf dry?
A: Overmixing the batter or overbaking can lead to a dry loaf. Always mix until just combined and check for doneness with a skewer.
Q: Can I make this into muffins?
A: Yes, you can divide the batter into a 12-cup muffin tin and bake for approximately 20-25 minutes.
Q: How do I know when the drizzle is the right consistency?
A: It should be thick enough to cling to the loaf but thin enough to drip down the sides slightly. Adjust with more sugar or lemon juice as needed.
Q: My loaf sank in the middle, what happened?
A: This can happen if the oven door is opened too early, if the leavening agent is old, or if the cake is underbaked.
Q: Can I reduce the sugar in this recipe?
A: Yes, you can slightly reduce the sugar in the loaf, but reducing too much might affect the texture and moisture of your homemade cake.