Cupcake Jemma — Lemon Drizzle Loaf Cake Bakealong
Original creator bakealong for lemon-drizzle loaf with citrus syrup on baked cake. Pan size and ingredient ratios can differ; use FOOD's 225 g ingredient scale, 180°C oven and clean-skewer test.
Official cooking video · CupcakeJemma · YOUTUBEClassic Lemon-Syrup Drizzle Loaf Cake
Ten slices of buttery British lemon cake soaked with sweet-tart lemon drizzle syrup.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Preheat to 180°C conventional or 160°C fan; line a 20 cm loaf tin. Cream 225 g softened butter with 225 g batter sugar for 3–4 minutes until pale and fluffy.
- 02
Beat in four eggs one by one, then gently fold in 225 g self-raising flour and 6 g lemon zest until no dry flour remains; do not overmix.
The 225 g flour must be self-raising flour with leavening already included. Plain all-purpose flour alone is not an equivalent one-to-one substitution. Never taste batter containing raw eggs and flour. - 03
Level the batter and bake at 180°C conventional (160°C fan) for about 40–50 minutes, until a central skewer shows no wet batter; extend in 5-minute intervals as needed. Tent loosely with foil if the top browns early.
- 04
Poke small evenly spaced holes in the warm cake only after it is baked through. Stir together the measured 60 ml lemon juice and 85 g glaze sugar, then spoon the drizzle gradually over the cake while the tin rests on a stable surface. Avoid hot cake or syrup burns; cool completely in the tin before slicing into ten pieces.
Before you cook
Contains wheat, milk and egg. Check self-raising flour ingredients; never taste raw egg-and-flour batter. Bake until the center contains no wet batter. Cool completely before wrapping, then refrigerate leftover egg-and-butter cake within two hours at 4°C/40°F or below.
Allergens: wheat, milk, egg
Image & source credits
These illustrations stand in for food photos.
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