Moist Tangy Lemon Loaf (Printable)

Moist loaf infused with lemon zest and juice, topped with a sweet lemon glaze. Perfect for teatime or dessert.

# What You'll Need:

→ For the Loaf

01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs
04 - 1 tbsp finely grated lemon zest (from 2 lemons)
05 - 7 oz self-raising flour
06 - 1/2 tsp baking powder
07 - 1/4 tsp fine salt
08 - 1/4 cup whole milk
09 - 2 tbsp fresh lemon juice

→ For the Drizzle

10 - 3 1/2 oz icing sugar
11 - 2 to 3 tbsp fresh lemon juice

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf pan with baking paper.
02 - In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Stir in the finely grated lemon zest evenly.
05 - Sift together self-raising flour, baking powder, and salt; fold gently into the wet mixture.
06 - Mix in the whole milk and fresh lemon juice until the batter is just smooth.
07 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
08 - Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
09 - While baking, mix the icing sugar with fresh lemon juice until smooth and pourable.
10 - Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack.
11 - While still warm, pierce the top of the loaf with a skewer and slowly pour the lemon drizzle over, allowing it to soak in.
12 - Let the loaf cool fully before slicing into 10 pieces.

# Expert Hacks:

01 -
  • It's foolproof enough for your first loaf but impressive enough to bring to someone's house for tea
  • The tangy glaze soaks into warm cake in the most satisfying way, creating pockets of bright lemon flavor
  • One loaf feeds a crowd, and it keeps beautifully for days wrapped in a kitchen towel
02 -
  • Room temperature ingredients are non-negotiable here—cold butter and eggs will fight you every step of the way and give you a dense cake instead of a tender one
  • Poking the warm loaf with a skewer before drizzling is the secret that transforms a good cake into an unforgettable one; without it, the glaze sits on top instead of soaking in
  • Fresh lemon juice makes an enormous difference. Bottled juice tastes flat and sad by comparison.
03 -
  • If your loaf cracks slightly on top during baking, don't worry—it means the cake is rising properly. The cracks give the glaze more places to soak in.
  • The secret to a perfectly moist crumb is not overbaking; pull the cake out the moment a skewer comes clean, because carryover heat will continue cooking it for a minute or two after it comes out of the oven.

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