Moist Tangy Lemon Loaf

I discovered this lemon drizzle loaf on a rainy afternoon in a little tea shop in the Cotswolds, and I've been chasing that perfect balance of moist cake and zingy glaze ever since. There's something about the way fresh lemon can brighten a kitchen, turning a simple butter cake into something that feels like sunshine on a plate. Now, whenever I need comfort with a little edge, this is the loaf I reach for.

I made this for my grandmother's 80th birthday tea, and she asked for the recipe before she'd even finished her slice. Watching her face light up at that first bite, when the sweet and tart hit at exactly the right moment, reminded me why I love baking for people who truly appreciate it.

Ingredients

• Unsalted butter, softened (200 g): Room temperature butter creams beautifully with sugar, trapping tiny air bubbles that make the cake light and tender. Cold butter will leave you with a dense crumb, so pull it out of the fridge at least an hour before you start.
• Caster sugar (200 g): The fine crystals dissolve faster than granulated sugar, giving you that pale, fluffy mixture that's the foundation of this cake. If you only have regular sugar, whiz it briefly in a food processor.
• Large eggs (3): These need to be at room temperature too, so they blend smoothly without breaking the emulsion. Cold eggs from the fridge can cause your batter to curdle.
• Fresh lemon zest (1 tbsp, from 2 lemons): This is where the magic lives. Use a microplane or fine grater to get the bright yellow zest without the bitter white pith underneath. The fragrance alone will tell you it's fresh.
• Self-raising flour (200 g): This already has baking powder built in, which saves a step. Make sure your bag isn't stale—if it's been open for months, the leavening power has faded.
• Baking powder (1/2 tsp): This extra bit ensures the cake rises evenly and stays tender. Don't skip it even though there's some in the self-raising flour.
• Fine salt (1/4 tsp): A tiny pinch enhances the sweetness and balances the lemon. It's easy to forget but makes all the difference.
• Whole milk (60 ml): This loosens the batter to exactly the right consistency. If you don't have whole milk, any milk works, but whole milk gives the silkiest crumb.
• Fresh lemon juice (2 tbsp for batter, 2–3 tbsp for drizzle): Bottled lemon juice tastes tired compared to fresh squeezed. If you have to use bottled, use a little less because it's more concentrated.
• Icing sugar (100 g for drizzle): This dissolves instantly into the lemon juice to create that glossy, pourable glaze that clings to the cake like morning dew.

Instructions

Get your oven ready:

Preheat your oven to 180°C (160°C for a fan oven, or 350°F) and grease your loaf tin well with butter or cooking spray. Line the bottom and sides with baking paper—this stops the cake from sticking and makes sliding it out effortless. Listen for the gentle hum of your oven reaching temperature; you'll know you're ready.

Cream the butter and sugar:

In a large bowl, beat the softened butter and caster sugar together until the mixture is pale, fluffy, and almost mousse-like. This takes about 3 minutes with an electric mixer or 5 minutes by hand. You're creating thousands of tiny air pockets that will make your cake light and tender.

Add the eggs one by one:

Add each egg individually, beating well after each addition so it fully combines before you add the next. If the mixture looks a bit broken or curdled, don't panic—keep beating and it will come back together. This slow incorporation prevents the batter from becoming grainy.

Stir in the lemon zest:

Fold in the bright yellow lemon zest with a few gentle strokes of your spoon. You'll instantly smell the difference—that's when you know the lemon is waking up.

Add the dry ingredients:

Sift the self-raising flour, baking powder, and salt into the bowl, then fold gently with a spatula using a slow, deliberate motion. Stop as soon as you don't see any flour streaks—overmixing here toughens the cake.

Mix in the milk and lemon juice:

Pour in the milk and lemon juice and fold gently until the batter is just smooth and pourable. It should fall from your spatula in soft ribbons.

Pour and bake:

Transfer the batter to your prepared loaf tin and smooth the top gently with the back of a spoon. Slide it into the oven and set a timer for 45 minutes. Around 40 minutes, your kitchen will smell like a lemon grove.

Make the drizzle while it bakes:

In a small bowl, mix the icing sugar with 2–3 tbsp of fresh lemon juice until you have a smooth, thick drizzle that flows slowly from a spoon. You want it thick enough to coat the cake but thin enough to soak in.

Test for doneness:

After 45–50 minutes, insert a skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. If batter is still visible, bake for another few minutes.

Cool and poke:

Let the loaf rest in the tin for 10 minutes—this helps it firm up enough to turn out without breaking. Turn it onto a wire rack and let it cool for a few more minutes until it's warm but not piping hot.

Apply the glaze:

While the cake is still warm, use a skewer to poke dozens of little holes across the top, working gently so you don't break the crumb. Slowly pour the lemon drizzle over the top, letting it run into the holes and across the surface. It will soak in like the cake is drinking it.

Cool completely:

Let the loaf cool entirely on the rack before slicing. This allows the crumb to set and the glaze to firm up into that lovely glossy coat.

Save

One evening, my young niece helped me make this, and she was absolutely mesmerized by the moment the warm glaze soaked into the cake. She said it looked like the loaf was 'drinking sunshine,' and I realized then that baking isn't just about the final product—it's about those small discoveries that make someone fall in love with being in the kitchen.

Storage and Keeping

Wrapped well in a kitchen towel or stored in an airtight container, this loaf keeps beautifully for 4–5 days at room temperature. The cake actually tastes better on day two, when the crumb has relaxed and the flavors have settled into each other. If you want to keep it longer, wrap it tightly and freeze for up to a month; thaw it at room temperature for a couple of hours.

Serving Suggestions

This cake is equally at home with a cup of tea as it is as a simple dessert. A dollop of whipped cream or cool Greek yogurt melts into the warm cake beautifully, cutting through the sweetness with a touch of tanginess that echoes the lemon glaze. Some afternoons, I'll slice it warm and serve it with a cold glass of milk; other times, I'll toast a slice the next day and spread it with a thin layer of salted butter.

Building Your Own Variations

Once you've made this loaf once or twice and it feels familiar in your hands, the fun begins. You can swap the lemon for lime or orange, adjust the intensity of the glaze by adding more or less juice, or even add a pinch of ground ginger to deepen the flavor. Some bakers add a splash of lemon extract to intensify the taste, while others fold in a handful of poppy seeds for texture.

• If you want an extra tender crumb, substitute 50 g of the self-raising flour with ground almonds or cornstarch
• For a delicate floral note, add 1/2 tsp of vanilla extract when you mix in the lemon zest
• A tiny pinch of turmeric adds warmth without making the cake taste spiced, just slightly golden in flavor

Save

There's something almost meditative about the moment you pour that warm glaze over a freshly baked loaf, watching it sink into all those little holes you've made, knowing that warmth and citrus and butter are about to create something memorable. That's what this recipe is really about.

Common Recipe Questions

→ How do I keep the loaf moist?

Ensure not to overbake and use fresh butter and eggs. Adding milk and lemon juice to the batter helps maintain moisture.

→ Can I add more lemon flavor?

Yes, a small amount of lemon extract can be added to the batter for an intensified citrus note.

→ What’s the best way to apply the lemon drizzle?

Poke the warm loaf’s surface with a skewer and slowly pour the lemon drizzle on top to allow it to soak in deeply.

→ Can I substitute self-raising flour?

Yes, use plain flour combined with 2 teaspoons of baking powder to achieve similar rise and texture.

→ How to store the loaf after baking?

Keep the loaf wrapped in foil or airtight container at room temperature. It stays fresh for 2-3 days.