Classic Lemon Drizzle Loaf

Name: Classic Lemon Drizzle Loaf
Prep time: PT20 minutesM
Cook time: PT45-50 minutesM
Total time: PT20 minutes45-50 minutesM
Yield: 8 servings
Cuisine: International
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 medium eggs; 175g self-raising flour; Finely grated zest of 2 lemons; 2 tbsp milk; FOR THE DRIZZLE:; Juice of 1½ lemons; 100g icing sugar

ByWei Ling

•Jan 6, 2026•2 min•

5.0(114)

Prep Time

20 minutes

Cook Time

45-50 minutes

Servings

Difficulty

easy

Bake this classic lemon drizzle loaf with a soft crumb and bright citrus glaze — a comforting British favourite perfect for any season.

5.0 (114 ratings)

This is a straightforward, dependable loaf — soft crumb, bright citrus flavour, and a sharp-sweet drizzle that soaks in beautifully. It’s the sort of cake you make once and return to again and again.

Curious how this humble loaf became a British classic? Read the story behind the lemon drizzle cake here.

🍋 A Note on the Drizzle: Clear or Opaque?

You may have noticed that some lemon drizzle cakes are topped with a thin, clear glaze that soaks into the sponge, while others have a white, opaque finish that sits lightly on top like icing. The difference lies in the sugar-to-liquid ratio.

For a clear, tangy syrup that seeps into the cake and forms a delicate crust, use more lemon juice relative to icing sugar. This version delivers brightness without adding too much sweetness.

For a white, matte drizzle that stays visible, reduce the lemon juice and whisk it into the sugar until thick and spoonable. This version sets on top and gives a slightly crunchy layer.

Both are delicious. It’s simply a matter of preference. If you prefer a more traditional British tearoom look, go for the opaque finish. If you’re after a subtle shine and tang, stick with the syrupy pour.

You can even glaze your cake twice!

Tip: To infuse the lemon flavour into your cake, always drizzle while the cake is still warm to help the glaze soak in.

Recommended Tools for This Bake

Here are some of my favourite tools that help make this recipe a success. I use and trust them in my own kitchen.

1. Non-Stick Rectangular Loaf Pan
A good-quality loaf pan ensures an even bake and easy release.

2. Digital kitchen scale
Essential for accurate measurement, especially when baking by weight.

3. Microplane Zester
For fine lemon zest without bitterness, this tool is a game changer. Zesting over sugar will help to capture the citrus oils and zest only the yellow part as the white pitch is bitter.

4. Silicone Spatula
Ideal for folding the batter and scraping every bit from the bowl.

5. KitchenAid Stand Mixer
Makes creaming butter and sugar faster and fluffier.

Lemon drizzle loaf on a wooden table. — A comforting lemon drizzle loaf — bright, simple, and perfect.

Classic Lemon Drizzle Loaf

Prep: 20 minutes minCook: 45-50 minutes minServes: 8easy

Ingredients

175g unsalted butter, softened
175g caster sugar
3 medium eggs
175g self-raising flour
Finely grated zest of 2 lemons
2 tbsp milk
FOR THE DRIZZLE:
Juice of 1½ lemons
100g icing sugar

Instructions

1
Preheat the oven to 170°C (conventional) or 160°C (fan).
2
Grease and line a loaf tin.
3
Cream the butter and sugar until pale and light.
4
Beat in the eggs one at a time.
5
Fold in the flour, lemon zest, and milk until just combined.
6
Spoon the batter into the tin and level the top.
7
Bake for 45–50 minutes, until a skewer inserted comes out clean.
8
Mix the lemon juice and icing sugar.
9
While the cake is still warm, prick the surface and slowly pour over the drizzle.
10
Leave to cool in the tin for 10 minutes, then transfer to a rack.