Lemon Drizzle Loaf
Indulge in the bright and tangy flavors of this Lemon Drizzle Loaf, a delightful Swiss treat that combines a buttery cake with a zesty lemon glaze. Perfect for afternoon tea, brunch, or as a sweet addition to any gathering, this loaf will become a favorite in your baking repertoire. With its light texture and refreshing citrus notes, it's an exquisite way to celebrate the essence of lemon in a quick bread that’s simply irresistible. Whether you’re sharing it with friends or savoring it with a cup of tea, this recipe is sure to bring smiles all around.
N/A
Servings
220
Calories
9
Ingredients
Ingredients
Butter or margarine
250 g (at room temperature)
Sugar
250 g (granulated)
Eggs
5 (at room temperature)
Lemon zest
zest of 2 lemons (grated)
Flour
250 g (all-purpose)
Baking powder
2 teaspoons (sifted)
Salt
1 pinch (to taste)
Lemon juice
100 ml (freshly squeezed, from 3-4 lemons)
Icing sugar
100 g (for glaze)
Instructions
1
Preheat your oven to 180°C (355°F). Generously butter a loaf pan measuring approximately 28-30 cm in length and 9-10 cm in width.
2
In a large mixing bowl, beat the butter (or margarine) until creamy and smooth. Gradually add half of the sugar and mix well.
3
Add one egg at a time into the butter mixture, ensuring each egg is fully incorporated before adding the next. Then add the remaining sugar and mix until combined.
4
Fold in the lemon zest, stirring gently until evenly blended.
5
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet mixture using a spatula or wooden spoon until just combined. Avoid using an electric mixer at this stage to keep the loaf light.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake in the oven for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Rotate the pan halfway through for even baking.
8
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9
Meanwhile, prepare the glaze by mixing the fresh lemon juice with the icing sugar until smooth and glossy.
10
Once the cake is cooled, use a skewer or knitting needle to make several holes in the top of the loaf. Pour the lemon glaze generously over the top, allowing it to seep into the cake.
Nutrition Information
8 g
Fat
54 g
Carbs
7 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Drizzle Loaf?
It is a bright and tangy Swiss-style quick bread that combines a buttery cake base with a zesty lemon glaze.
What temperature should the oven be set to?
Preheat your oven to 180°C or 355°F.
How much butter or margarine is required?
You will need 250 grams of butter or margarine at room temperature.
How many eggs does this recipe call for?
This recipe requires 5 eggs at room temperature.
What type of flour is used in this lemon loaf?
The recipe calls for 250 grams of all-purpose flour.
How much sugar is needed for the cake batter?
You need 250 grams of granulated sugar for the batter.
What is the ingredient count for this recipe?
There are 9 total ingredients in this Lemon Drizzle Loaf.
How do I prepare the lemon zest?
You should use the grated zest of 2 lemons.
How much baking powder should I use?
Use 2 teaspoons of sifted baking powder.
What are the ingredients for the glaze?
The glaze is made from 100 ml of fresh lemon juice and 100 grams of icing sugar.
What size loaf pan is recommended?
A pan measuring approximately 28-30 cm in length and 9-10 cm in width is recommended.
How long does the loaf need to bake?
Bake the loaf for 60 to 65 minutes.
How do I know when the cake is finished baking?
A toothpick inserted into the center of the loaf should come out clean.
Should I use an electric mixer for the whole process?
Use a mixer for the butter and eggs, but fold in the flour by hand with a spatula to keep the loaf light.
How many calories are in a serving?
There are approximately 220 calories per serving.
What is the fat content of this recipe?
There are 8 grams of fat per serving.
How many carbohydrates are in this lemon loaf?
There are 54 grams of carbohydrates per serving.
What is the protein content?
The loaf contains 7 grams of protein per serving.
Why should I poke holes in the cake after baking?
Poking holes with a skewer allows the lemon glaze to seep deep into the cake for maximum flavor.
When should I apply the lemon glaze?
Apply the glaze once the cake has cooled completely.
How long should the cake cool in the pan?
Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Can I use bottled lemon juice for the glaze?
The recipe recommends freshly squeezed juice from 3-4 lemons for the best flavor.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature to ensure they incorporate properly into the butter mixture.
Is there salt in this recipe?
Yes, a pinch of salt is added to the dry ingredients.
What tags are associated with this dessert?
Tags include lemon loaf, quick bread, dessert, bakery style, and Swiss cake.
How do I prevent uneven baking?
Rotate the loaf pan halfway through the baking time.
Is this a good recipe for afternoon tea?
Yes, it is described as a perfect tea time treat or addition to any gathering.
How do I incorporate the sugar into the butter?
Beat the butter until creamy, then gradually add half the sugar and mix well before adding eggs.
Should the flour be sifted?
Yes, sift together the flour, baking powder, and salt for a smoother batter.
What gives the glaze its glossy appearance?
Mixing icing sugar with fresh lemon juice creates a smooth and glossy finish.