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.
Ingredients
- 360 g (3 cups) plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 300 g (11/2 cup) caster sugar
- 3 eggs
- grated zest from 2 lemons
- 120 ml (1/2 cup) sour cream
- 120 ml (1/2 cup) milk
- 1 teaspoon vanilla extract
- 210 g (3/4 cup plus 2 tablespoons) unsalted butter, melted
- Juice and zest from 1 lemon
- 50 g (1/4 cup) caster sugar
- 80 ml (1/3 cup) water
Instructions
Preheat the oven to 170 degrees celcius. Grease and dust with a flour a loaf tin.
Sift the flour, baking powder and salt and set aside.
Put into a separate bowl the sugar, eggs and lemon zest and beat with a whisk until well combined.
Mix in sour cream.
Combine milk and vanilla extract in a jug. Add in 3 additions, starting and ending with flour the flour mixture and milk mixture. Mix well after each addition. Beat the mixture until evenly combined.
Pour in the melted butter and beat until well incorporated.
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 75 minutes, or until golden brown, and the sponge bounced back when touched.
Put lemon juice, zest, sugar and water in a small saucepan and bring to a boil over low heat. Raise heat and boil until it is reduced by half and has a thin syrup consistency.
As soon as cake comes out of oven, prick the surface with a fine skewer or toothpick and pour the syrup over the top. Leave the cake to cool slightly in the tin before turning out onto cooling rack to cool completely.
https://bakesbychichi.com/2015/05/lemon-loaf-drizzled-with-lemon-syrup.html
That looks delicious! Sometimes easy cakes are the best 🙂
Thank you June. Absolutely agree, easy and delicious at the same time 🙂
Oh yum! Love this cake!!!
Thank you Amanda 🙂