LEMON DRIZZLE LOAF CAKE

Lemon Drizzle Loaf Cake image

For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity, and not too sweet. It also freezes well and is good to have on hand when guests drop by for afternoon tea.

Provided by Allrecipes Member

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted butter, at room temperature
½ cup white sugar
2 large eggs, beaten
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
3 medium lemons, zested and juiced
½ cup powdered sugar
2 tablespoons lemon juice

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.9 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 112.3 mg, Sugar 20.4 g