Lemon Drizzle Loaf Cake
A wonderfully moist and zesty loaf cake topped with a tangy, sweet lemon glaze.
- 55 min
- 363 kcal / serving
- easy
- vegetarian
- Protein
- 5 g
- Fat
- 17.2 g
- Carbs
- 46.4 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
11 servings
- 200 g butter (softened)
- 180 g sugar
- 1 pack vanilla sugar
- 4 pc egg (medium)
- organic lemons (zest of 2, juice of 3)
- 250 g wheat flour
- 2 tsp baking powder
- 1 pinch salt
- 150 g powdered sugar
Method
- Preheat the oven to 180 °C (top/bottom heat) and grease and flour a loaf pan.
- Cream the softened butter with sugar and vanilla sugar, then beat in the eggs one at a time.
- Stir the fine lemon zest and 2 tbsp of the fresh lemon juice into the butter-egg mixture.
- Combine flour, baking powder, and salt, then briefly mix into the batter in two batches on low speed.
- Pour the batter into the loaf pan and bake for 45-50 minutes (check with a toothpick).
- Whisk the remaining lemon juice with powdered sugar until smooth, poke holes in the warm cake, and pour the glaze over it.
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