If you love lemon drizzle cake and all things lemon, then this cake is for you!

If you’ve tried the Starbucks Lemon Cake, you will know how good it is! Moist, tangy, packed with lemon flavours, with a thick icing on the top. Absolutely delicious.

This cake is one of my favourites in the summer as it’s so fresh. Perfect for afternoon breaks in the garden or for meetups with friends (you will be the favourite guest with this cake, I promise). I also love this cake in winter, wrapped up warm with a cup of coffee. In all honesty, when’s not a good time for a slice of lemon drizzle cake!?

The cake is soft, moist, and zesty, it has a super tangy lemon glaze, which seeps into the cake, making it extra lemony and it also makes the edges the best part! Which I think is rare in a loaf cake. It’s topped with a thick, zingy, lemon icing. It’s one of my favourite loaf cakes.

It’s quick and easy to make, then just put your feet up and relax whilst it bakes. Drizzle over the lemon glaze, let it cool, then top with the thick icing!

This cake has been super popular on my Instagram page, with lots of you trying it already. I’m so glad you love it as much as I do!

If you love loaf cakes, you’ve got to try this Cinnamon Swirl Banana Bread or this Chocolate Fudge Loaf Cake.

Enjoy! x

Ingredients

Lemon cake:

• 225 g margarine or unsalted butter softened
• 225 g caster sugar
• 4 large eggs room temp
• 225 g self raising flour
• Zest of 1 lemon

Lemon drizzle:

• 50 g icing sugar sifted
• 50 ml lemon juice

Lemon glaze:

• 250 g Icing sugar sifted
• 1 tbsp lemon juice
• 1 tbsp milk room temp

Instructions

For the cake

• Preheat the oven to 180C/160C (fan) and line a loaf tin with non-stick baking paper
• In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until light and fluffy
• Whisk in the self-raising and eggs until just combined, then whisk in the lemon zest until evenly distributed
• Scoop the mix into your prepared loaf tin and smooth it out evenly
• Bake in the oven for 45-55 minutes or until a toothpick inserted into the middle comes out clean

For the drizzle

• When the cake has about 5 minutes left in the oven, make the drizzle
• In a medium mixing bowl, mix together the icing sugar and lemon juice until fully combined and lump-free
• Whilst the cake is still warm, poke holes in the cake about 3/4 of the way down, then pour the glaze over the cake, then let it cool fully in the tin. The glaze will seep down into the holes and into the cake so make it extra moist and tangy

For the glaze

• In a medium mixing bowl, mix together the icing sugar, lemon juice and milk with a spoon until smooth and lump-free. It should be thick but still pourable. If it’s too runny, add more icing sugar
• Remove the cooled cake from then tin and place it on a wire rack with a sheet of parchment paper underneath. Pour the glaze over the top, allowing it to drip over the edge of the cake. For a thicker glaze, leave this layer to set almost fully, then pour the remaining glaze over the top and leave it to set before slicing. Enjoy!

Notes

• Store in an airtight container in the fridge or at room temperature for up to 4 days