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EasyDessertsvegetarianCC0 1.0 Universal
Classic British Lemon Drizzle Loaf Cake with Crunchy Citrus Sugar Glaze
The reigning favorite of British village baking: an airy, fragrant lemon sponge loaf pierced while hot and drenched in a tart lemon juice syrup that dries into a crisp, crackly sugar top.
Prep
15 min
Cook
45 min
Total
60 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
8
- Unsalted butter, softened200 g
- Caster sugar for cake batter200 g
- Large fresh eggs4 pc
- Self-raising wheat flour, sifted200 g
- Organic lemons (finely grated zest and juice)3 pc
- Granulated white sugar for crunchy drizzle100 g
- Pinch of fine saltĀ¼ tsp
Preparation Steps
1
Beat soft butter with 200g caster sugar and grated lemon zest for 4-5 mins until pale and fluffy. Beat in eggs one at a time, then fold in sifted flour and salt.
6 min timer
2
Spoon into lined loaf tin and level top. Bake at 180Ā°C for 40-45 mins until golden and a skewer inserted in center emerges clean.
45 min timer
3
Stir lemon juice with 100g granulated sugar (leaving crystals undissolved for crunch). Prick hot cake all over with skewer, pour drizzle evenly over top, and cool completely in tin to set.
5 min timer
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Nutrition Facts
per servingCalories
410
Protein
5.5g
Carbohydrates
52g
Fat
21g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
