Baking

Easy Lemon Drizzle Loaf Cake

A soft, buttery lemon loaf is soaked with a tangy lemon and sugar drizzle while still warm. The result is a moist cake with a refreshing citrus flavour and a delicate sugary topping, lovely with a cup of tea.

Prep: 15 min
Cook: 50 min
Total: 1 hr 50 min
Serves: 10

Our British Kitchen

13 October 2026

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Golden rectangular lemon drizzle loaf cake on a board with delicate crunchy sugar crust, garnished with fresh lemon slices

Why You'll Love This Recipe

Zest of two unwaxed lemons in the batter ensures bright, authentic citrus flavour through every bite.
Granulated sugar drizzle creates a signature crunchy, crystalline topping as the warm loaf cools.
Bakes in a single 2lb loaf tin with no layering or frosting required for a foolproof teatime bake.
Stays moist and tender for up to 4 days, tasting even richer on the second day as the drizzle infuses.

Loaf Tin Dimensions, Oven Temperature and Foil Tenting

A standard 900g (2 lb) loaf tin measuring roughly 23 × 13 × 7cm is the correct vessel for this volume of batter. Avoid smaller 1 lb tins which will overflow, or oversized tins which result in a flat bake. Position your loaf on the centre rack at 160°C fan (180°C conventional). If the top browns deeply before the centre is fully baked (around the 35-minute mark), loosely tent a piece of foil over the tin to prevent burning while the interior finishes cooking through.

What You Need

Butter, caster sugar, eggs, self-raising flour, two unwaxed lemons and granulated sugar for the drizzle—a short, simple list for a reliably satisfying loaf.

Unwaxed fresh yellow lemons, softened butter, eggs, caster sugar, flour and granulated drizzle sugar

Unsalted butter, at room temperature – Must be properly softened to cream into a pale, airy foundation.
Caster sugar – Caster sugar incorporates smoothly into the butter for a tender sponge crumb.
Large free-range eggs, at room temperature – Room-temperature eggs prevent curdling during beating.
Self-raising flour – Sifted to ensure a delicate, lump-free batter.
Finely grated zest of 2 unwaxed lemons – Zest only the yellow outer rind; avoid the bitter white pith beneath.
Whole milk – Loosens the batter to a smooth, soft dropping consistency.
Juice of 1½ lemons (approx. 60–70ml) – Freshly squeezed lemon juice provides tangy tartness for the warm syrup drizzle.
Granulated sugar (for drizzle) – Granulated sugar does not fully dissolve, creating the classic crunchy topping as it cools.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

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How to Make Easy Lemon Drizzle Loaf Cake

Step 1: Prepare the tin and preheat oven

Prepare the tin and preheat oven. Preheat your oven to 180°C / 160°C fan / Gas Mark 4. Grease a standard 900g (2 lb) loaf tin and line with baking parchment, leaving a few centimetres of overhang on the long sides. These parchment wings serve as convenient handles to lift the drizzled loaf out cleanly.

Step 2: Cream butter and sugar until pale

Cream butter and sugar until pale. Beat the softened unsalted butter and caster sugar together with an electric mixer for 3–4 minutes until pale, light and visibly aerated. Whipping ample air into the butter at this initial stage ensures the finished loaf bakes with a tender, velvety crumb.

Step 3: Beat in eggs and lemon zest

Beat in eggs and lemon zest. Beat in the eggs one by one on medium speed, mixing thoroughly between additions. Add the finely grated zest of 2 unwaxed lemons with the last egg. If the batter starts to separate, add 1 tablespoon of the weighed flour to keep the mixture smooth.

Step 4: Fold in flour and bake the loaf

Fold in flour and bake the loaf. Sift the flour over the bowl and fold gently using a metal spoon. Add the milk and fold until just combined. Spoon batter into the tin, level the surface, and bake for 45–50 minutes until golden and a skewer inserted in the centre emerges clean.

Step 5: Make drizzle and spoon over hot loaf

Make drizzle and spoon over hot loaf. While the loaf bakes, mix the lemon juice and granulated sugar in a small bowl; the sugar will not fully dissolve. Immediately after removing the hot loaf from the oven, pierce it deeply all over with a skewer and spoon the drizzle evenly over the top.

Step 6: Rest in tin and cool on wire rack

Rest in tin and cool on wire rack. Leave the loaf to rest in its tin for at least 15 minutes while the syrup absorbs and the sugar crust firms up. Lift out using the parchment overhang and transfer to a wire rack to cool for 25–30 minutes before slicing with a bread knife.

The Science of Granulated Sugar and Warm Syrup Soaking

The magic of a traditional British lemon drizzle rests on the choice of sugar: you must use granulated sugar, not caster sugar or icing sugar. Granulated crystals do not dissolve easily in cold lemon juice. When spooned over the steaming sponge, the liquid penetrates the pierced sponge while the suspended sugar crystals remain on top. As the cake cools over 45 minutes, moisture evaporates and creates a crisp, crackly lemon glaze.

Storage Longevity, Moisture Development and Slicing Technique

A lemon drizzle loaf actually tastes better on day two as the citrus juice permeates and tenderises the crumb. Store the completely cooled loaf wrapped in baking parchment or clingfilm at room temperature for up to 4 days. Do not refrigerate, as chilling dries out the butter crumb. For clean, neat slices, always use a long serrated bread knife with a gentle sawing motion rather than pressing down firmly.

How We Serve It at Home

Cut thick, even slices using a sharp serrated knife and serve at room temperature alongside a hot cup of tea or coffee. The crunchy sugar crust is a defining texture—leave uncovered until completely cool so the topping stays crisp.

Moist sliced lemon drizzle loaf cake displaying tender pale yellow crumb and crisp speckled sugar topping

Easy Lemon Drizzle Loaf Cake

No reviews yet

Published by Our British KitchenEasy

Prep Time

15 mins

Cook Time

50 mins

Estimated Total Time

1 hr 50 min

Yield / Servings

10 Servings

Equipment Needed

900g (2 lb) loaf tin (approx. 23 × 13 × 7cm)
Baking parchment paper (with overhang handles)
Electric hand mixer or stand mixer
Large mixing bowl
Fine grater or microplane (for zesting unwaxed lemons)
Citrus juicer
Small bowl or jug (for mixing drizzle)
Thin wooden skewer or cocktail stick
Wire cooling rack

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

175g unsalted butter, at room temperature: Must be properly softened to cream into a pale, airy foundation.
175g caster sugar: Caster sugar incorporates smoothly into the butter for a tender sponge crumb.
3 large free-range eggs, at room temperature: Room-temperature eggs prevent curdling during beating.
175g self-raising flour: Sifted to ensure a delicate, lump-free batter.
Finely grated zest of 2 unwaxed lemons: Zest only the yellow outer rind; avoid the bitter white pith beneath.
2 tbsp whole milk: Loosens the batter to a smooth, soft dropping consistency.
Juice of 1½ lemons (approx. 60–70ml): Freshly squeezed lemon juice provides tangy tartness for the warm syrup drizzle.
80g granulated sugar (for drizzle): Granulated sugar does not fully dissolve, creating the classic crunchy topping as it cools.

Instructions

Preheat oven to 180°C / 160°C fan / Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with parchment, leaving overhang handles on the long sides.
Beat softened butter and caster sugar with an electric mixer for 3–4 minutes until pale, light and fluffy.
Beat in eggs one at a time on medium speed, adding the finely grated lemon zest with the final egg. Add 1 tbsp flour if batter threatens to split.
Sift in flour and fold gently. Fold in milk until just combined. Spoon into tin, level surface, and bake 45–50 minutes until skewer comes out clean.
Stir lemon juice and granulated sugar together. Pierce the hot loaf all over with a skewer while still in tin, then spoon the drizzle slowly over the surface.
Leave loaf in tin for 15 minutes to soak, then lift onto a wire rack using parchment. Cool 25–30 minutes before slicing cleanly.

Nutrition Information

Per ServingServing: 1 slice (1/10 of loaf)

Calories

312kcal

Total Fat

16g

Protein

Carbohydrates

40g

Dietary Fiber1 g

Total Sugars26 g

Sodium75 mg

Calcium45 mg

Iron0.8 mg

Chef's Notes & Expert Advice

Pierce the hot loaf generously with your skewer—at least 20 to 25 holes spaced across the surface, pressing about halfway down. This allows the lemon syrup to soak deeply into the crumb instead of pooling along the edges. Crucially, the loaf must be piping hot when drizzling: the heat draws the citrus juice inward while leaving the granulated sugar crystals on top to set into that irresistible crunchy crust.

Frequently Asked Questions

A crunchy crust fails to form if the drizzle is applied to a cooled cake, or if fine caster sugar is used instead of granulated sugar. The loaf must be hot from the oven so heat drives the juice inward, and granulated sugar crystals must be used so they sit on top and crystallise into a crackly topping.

Fresh lemons are strongly recommended. Bottled lemon juice lacks the vibrant aroma and natural acidity essential for the drizzle. Furthermore, you need fresh lemons to zest into the sponge batter, which provides the bulk of the cake's citrus flavour.

Stored in an airtight tin or wrapped tightly in parchment at room temperature, the loaf keeps beautifully for up to 4 days. The lemon syrup locks in moisture, making day two and three exceptionally tender. Do not refrigerate, as the cold dries the crumb.

Yes. Once completely cooled, wrap the entire loaf or individual slices in parchment paper followed by a layer of foil. Freeze for up to 2 months. Defrost at room temperature for 1–2 hours before serving.

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Easy Lemon Drizzle Loaf Cake

Prep

15 min

Cook

50 min

Total

1 hr 50 min

Serves

Our British Kitchen

13 October 2026

Share Recipe:

Loaf Tin Dimensions, Oven Temperature and Foil Tenting

What You Need

Butter, caster sugar, eggs, self-raising flour, two unwaxed lemons and granulated sugar for the drizzle—a short, simple list for a reliably satisfying loaf.

Unsalted butter, at room temperature – Must be properly softened to cream into a pale, airy foundation.

Caster sugar – Caster sugar incorporates smoothly into the butter for a tender sponge crumb.

Large free-range eggs, at room temperature – Room-temperature eggs prevent curdling during beating.

Self-raising flour – Sifted to ensure a delicate, lump-free batter.

Finely grated zest of 2 unwaxed lemons – Zest only the yellow outer rind; avoid the bitter white pith beneath.

Whole milk – Loosens the batter to a smooth, soft dropping consistency.

Juice of 1½ lemons (approx. 60–70ml) – Freshly squeezed lemon juice provides tangy tartness for the warm syrup drizzle.

Granulated sugar (for drizzle) – Granulated sugar does not fully dissolve, creating the classic crunchy topping as it cools.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

Open Cups to Grams Converter

How to Make Easy Lemon Drizzle Loaf Cake

Step 1: Prepare the tin and preheat oven

Step 2: Cream butter and sugar until pale

Step 3: Beat in eggs and lemon zest

Step 4: Fold in flour and bake the loaf

Step 5: Make drizzle and spoon over hot loaf

Step 6: Rest in tin and cool on wire rack

The Science of Granulated Sugar and Warm Syrup Soaking

Storage Longevity, Moisture Development and Slicing Technique

Easy Lemon Drizzle Loaf Cake

No reviews yet

Published by Our British KitchenEasy

Prep Time

15 mins

Cook Time

50 mins

Estimated Total Time

1 hr 50 min

Yield / Servings

10 Servings

Equipment Needed

900g (2 lb) loaf tin (approx. 23 × 13 × 7cm)
Baking parchment paper (with overhang handles)
Electric hand mixer or stand mixer
Large mixing bowl
Fine grater or microplane (for zesting unwaxed lemons)
Citrus juicer
Small bowl or jug (for mixing drizzle)
Thin wooden skewer or cocktail stick
Wire cooling rack

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

175g unsalted butter, at room temperature: Must be properly softened to cream into a pale, airy foundation.
175g caster sugar: Caster sugar incorporates smoothly into the butter for a tender sponge crumb.
3 large free-range eggs, at room temperature: Room-temperature eggs prevent curdling during beating.
175g self-raising flour: Sifted to ensure a delicate, lump-free batter.
Finely grated zest of 2 unwaxed lemons: Zest only the yellow outer rind; avoid the bitter white pith beneath.
2 tbsp whole milk: Loosens the batter to a smooth, soft dropping consistency.
Juice of 1½ lemons (approx. 60–70ml): Freshly squeezed lemon juice provides tangy tartness for the warm syrup drizzle.
80g granulated sugar (for drizzle): Granulated sugar does not fully dissolve, creating the classic crunchy topping as it cools.

Instructions

Preheat oven to 180°C / 160°C fan / Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with parchment, leaving overhang handles on the long sides.
Beat softened butter and caster sugar with an electric mixer for 3–4 minutes until pale, light and fluffy.
Beat in eggs one at a time on medium speed, adding the finely grated lemon zest with the final egg. Add 1 tbsp flour if batter threatens to split.
Sift in flour and fold gently. Fold in milk until just combined. Spoon into tin, level surface, and bake 45–50 minutes until skewer comes out clean.
Stir lemon juice and granulated sugar together. Pierce the hot loaf all over with a skewer while still in tin, then spoon the drizzle slowly over the surface.
Leave loaf in tin for 15 minutes to soak, then lift onto a wire rack using parchment. Cool 25–30 minutes before slicing cleanly.

Nutrition Information

Per ServingServing: 1 slice (1/10 of loaf)

Calories

312kcal

Total Fat

16g

Protein

Carbohydrates

40g

Dietary Fiber1 g

Total Sugars26 g

Sodium75 mg

Calcium45 mg

Iron0.8 mg

Chef's Notes & Expert Advice

Pierce the hot loaf generously with your skewer—at least 20 to 25 holes spaced across the surface, pressing about halfway down. This allows the lemon syrup to soak deeply into the crumb instead of pooling along the edges. Crucially, the loaf must be piping hot when drizzling: the heat draws the citrus juice inward while leaving the granulated sugar crystals on top to set into that irresistible crunchy crust.