Baking a Lemon Drizzle Loaf!

It’s been a while since I baked something from Tanya Bakes but last week I bought a new loaf tin so it seemed like the perfect opportunity to try out Tanya’s lemon drizzle loaf!


170g unsalted butter
170g caster sugar
3 medium eggs
170g self-raising flour
1 teaspoon baking powder
Zest of 2 lemons

For the drizzle…
150g icing sugar
Juice of 2 lemons (I only needed around 1 and a half)

(You will also need to grease a loaf tin and line it with greaseproof paper)

To make the loaf, all you need to do is mix together the butter, sugar and eggs until smooth. Then add the flour, baking powder and zest until it is all well combined.

Then you need to pour the mixture into the loaf tin and pop it in the oven at 180°C

Tanya suggests letting it bake for 30 minutes or until golden. I left mine in for around 35 minutes and took it out when the cake started to come away from the edges of the tin.

Whilst the loaf is cooling you can make the drizzle mixing together the lemon juice and icing sugar until it is smooth.

Whilst the loaf is still in the tin, you can poke holes into the loaf with a skewer and pour the drizzle over the loaf. Once it is cooled completely you can transfer the cake out of the tin and maybe dust with icing sugar before serving!

This was one of the easiest, stress-free things that I have ever baked. It was so straight forward I just know I am going to baking this loaf again and again!

7 thoughts on “Baking a Lemon Drizzle Loaf!”

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