Rich moist simple lemon loaf drizzled with lemon syrup. With each bite you get bursts of sweet lemony flavours. A sunshiny perfect cake for spring.
Let me take a moment to celebrate the warm weather we are currently enjoying in London :-). Spring has finally sprung. Finally some warmth. Bye bye tights, hello sandals. One of my favourite cakes to bake in the spring is a delicious lemon drizzle cake. This lemon loaf will not disappoint , it is full of flavour and lemony.
The recipe I am sharing today is an easy no mixer, one bowl recipe. A buttery cake which has lemon zest mixed into the batter. To add extra lemony and tangy flavour , lemon syrup is drizzled over the warm lemon loaf. This syrup permeates through the sponge creating a heavenly moist texture. The lemon flavour of this cake is well-balanced and not overwhelming. Everyone I have ever made this loaf for loves it. That is how good this lemon drizzle loaf is.
Rather than softened butter, this recipe calls for melted butter. The melted butter adds moisture, richness, flavour and colour to the lemon loaf. To melt the butter place in a deep bowl, cover with a lid and microwave at 30 seconds bursts.
The lemon syrup which is poured over the warm cake is made from freshly squeezed lemon juice, zest of 1 lemon, water and caster sugar. I find the lemon syrup is a very necessary and should not be missed. It adds moisture and extra flavour to the loaf which takes it to whole other level.
This lemon loaf is a perfect spring or summer treat. My colleagues at work loved it and hopefully so would you.