Lemon Drizzle Loaf

Updated: Aug 24

This is my favourite cake of all time. If someone asked what I wanted for my birthday cake it would be a sticky lemon cake, in fact I had a sticky lemon cake with cream cheese icing for my 21st birthday and recently I made this version for my 27th birthday! I love the tangy lemon flavour and the extreme sweetness of the glaze. If you're not a sweet tooth, this may not be up your alley but then again, if you're not a sweet tooth - what are you doing here?







Makes 1 loaf

Loaf

1 1/4 cups sugar

Zest of 3 lemons

2 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

2/3 cup lemon juice (about 3 lemons)

160g butter, melted

3 eggs

150g sour cream

Drizzle

1/2 cup icing sugar

2 Tbsp lemon juice

Preheat oven to 170°C. Line a loaf tin with baking paper so that the edges are overhanging, this will make it easy to remove from the tin. (This can also be made in a 20cm cake tin, but it will need less cook time, so check it at 30 minutes and gauge from there).

In a large bowl, combine sugar, lemon zest, flour, baking powder, baking soda and a pinch of salt.

In a second bowl, whisk together lemon juice, melted butter, eggs and sour cream.

Transfer wet mixture into dry mixture and fold together with a spatula until all is combined.

Pour into prepared tin and bake in the middle of the oven for about 1 hour, until a skewer inserted comes out clean.

Meanwhile, mix together icing sugar and lemon juice. Add a little more lemon juice, depending on how thick you like your glaze.

Remove loaf from tin and allow to cool before topping with drizzle.

Top with a little lemon zest or lemon peel for decoration, if desired.