Lemon Drizzle Loaf Cake
A buttery lemon sponge soaked hot with a sharp lemon and sugar syrup that sets into a crisp crust. Prick it deeply so the syrup reaches the middle.
The drizzle goes on while the cake is still hot, so the juice soaks into the crumb and the undissolved sugar dries into a thin, crackly crust. Push the skewer all the way to the base when you prick it, or the syrup pools on top instead of sinking in. Softened butter and room-temperature eggs cream faster and give a finer crumb; if the batter looks curdled after the eggs go in, a spoonful of the flour brings it back together. The cake slices cleanly once the crust has fully set.
Make an account and fill your pantry — then every recipe opens with what you’re short.
Ingredients
for 10Ticks stay put if you leave and come back.
Method
11 stepsRead it through once before you start the pan.
Storage
- Freezer
- Up to 1 month
- Room temperature
- Up to 3 days
Keep in an airtight container at room temperature. To freeze, wrap the whole cake or single slices in plastic wrap and then foil; thaw at room temperature, still wrapped, so the crust does not go damp.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
Cook these next.
Dark Chocolate Mousse
Gulab Jamun
Lemon Posset
Cook it with your hands full.
One step a screen, a timer wherever the step gives a time, and one big button to the next. Free, no account.