There's something about lemon drizzle loaf cake that just brightens my day. Whether it's the tangy zing of fresh lemon or that lovely drizzle that transforms a simple loaf into something special, this cake is my go-to for a quick treat. With just 10 minutes of prep, you can have this beauty in the oven, and the best part? It’s super easy to whip up, even on the busiest days! I can’t resist that sweet, citrusy flavor, and I think you'll love it just as much as I do.
Why You'll Love This Lemon Drizzle Loaf Cake
I can’t resist that sweet, citrusy flavor, and I think you'll love it just as much as I do.
Quick prep: Just mix, bake, and you’re done—ready in under 30 minutes!
Minimal ingredients: Most of the ingredients are things you likely already have at home.
Customizable: Add a little extra lemon juice for a more intense flavor, or toss in some poppy seeds for added texture.
Perfect texture: This loaf comes out soft and moist, with a bright lemony flavor that makes it so enjoyable.
Ingredients & Substitutions
To make this lemon drizzle loaf cake, you'll need a box of lemon loaf cake mix, 3 eggs, ½ cup vegetable oil, and juice from ½ lemon.
- Eggs: You can replace each egg with ¼ cup of unsweetened applesauce for a lighter version.
- Oil: Swap the vegetable oil with melted coconut oil for a subtle flavor twist.
- Lemon Juice: For a more intense lemon flavor, feel free to use juice from a whole lemon.
How to make the best lemon drizzle loaf cake
Preheat your oven to the temperature specified on the lemon loaf cake mix box. Grease and flour a loaf pan, ensuring all sides are well coated.
In a large mixing bowl, combine the lemon loaf cake mix, eggs, vegetable oil, and water. Mix well until all ingredients are fully incorporated and the batter is smooth.
Transfer the mixture to the bread tin, leveling it out smoothly.
Place the loaf pan in the preheated oven and bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
While the cake is cooling, prepare the lemon frosting mix according to the instructions on the box. Ensure it is smooth and creamy. Whisk until the mixture is smooth and free of lumps.
Carefully transfer the cake onto a wire rack to cool completely. Once the cake has cooled, place it on a serving plate or platter. Using a spoon, drizzle the lemon drizzle mixture over the top of the cake, allowing it to drip down the sides.
Let the drizzle set for a few minutes before slicing and serving. Enjoy your delicious lemon drizzle loaf cake!
Expert Tips
Don’t skip the greasing and flouring: This helps the cake slide out easily and keeps it from sticking to the pan. I learned this the hard way!
Check your oven: Ovens can be quirky, so start checking for doneness a few minutes early. A toothpick should come out clean or with just a few moist crumbs.
Let it cool: Allowing the cake to cool in the pan for about 10 minutes makes it easier to transfer without breaking. Trust me, patience pays off!
Drizzle just right: When you drizzle the lemon frosting, do it slowly for a more artistic look. It’s a fun way to show off your baking skills!
Serving Suggestions
Serving Suggestions: This lemon drizzle loaf cake is great on its own, but if you want to dress it up a bit, here are some ideas:
- With a scoop of vanilla ice cream: The creaminess adds a lovely contrast to the tartness of the lemon.
- Top with fresh berries: A burst of sweetness and color makes the cake even more inviting.
- Serve with a side of Greek yogurt: This adds a creamy texture and balances the cake's sweetness for a delightful treat.
- Pair with a cup of tea: The citrusy notes of the cake complement a cozy cup of your favorite brew perfectly.
Lemon Drizzle Loaf Cake
Equipment
- loaf pan
Ingredients
- 1 box lemon loaf cake mix
- 3 eggs
- ½ cup vegetable oil
- lemon Juice (juice from ½ lemon)
Instructions
- Preheat your oven to the temperature specified on the lemon loaf cake mix box. Grease and flour a loaf pan, ensuring all sides are well coated. In a large mixing bowl, combine the lemon loaf cake mix, eggs, vegetable oil, and water. Mix well until all ingredients are fully incorporated and the batter is smooth.
- Transfer the mixture into the bread tin, levelling it out smoothly. Place the loaf pan in the preheated oven and bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. While the cake is cooling, prepare the lemon frosting mix according to the instructions on the box. Ensure it is smooth and creamy. Whisk until the mixture is smooth and free of lumps.
- Carefully transfer the cake onto a wire rack to cool completely. Once the cake has cooled, place it on a serving plate or platter. Using a spoon, drizzle the lemon drizzle mixture over the top of the cake, allowing it to drip down the sides. Let the drizzle set for a few minutes before slicing and serving. Enjoy your delicious lemon drizzle loaf cake!
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