Lemon Loaf: The Ultimate Moist Lemon Drizzle Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease the loaf pan (9 x 5 inches) and line it with parchment paper, allowing an overhang (a ‘sling’) for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of your mixer, combine the softened butter, granulated sugar, and lemon zest. Beat on medium speed until the mixture is light, fluffy, and noticeably paler in colour (about 3-4 minutes).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Mix in the vanilla extract.
5. Reduce mixer speed to low. Add one-third of the flour mixture, followed by half of the milk. Repeat, finishing with the remaining flour mixture. Mix only until just combined—do not over-mix.
6. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a wooden toothpick inserted into the centre comes out clean.
7. Make the Syrup: About 5 minutes before the loaf finishes baking, combine the syrup sugar and lemon juice in a small saucepan. Heat gently until the sugar dissolves completely. Remove from heat.
8. Soak (The Drizzle): As soon as the loaf comes out of the oven, place it on a cooling rack. Use a skewer or toothpick to poke holes all over the top of the hot loaf. Immediately brush the hot lemon syrup evenly over the top, allowing it to soak into the crumb.
9. Cool: Let the loaf cool completely in the pan for 15 minutes, then lift it out using the parchment sling and transfer it to the rack to cool fully.
10. Prepare Glaze: Sift the powdered sugar into a small bowl. Add 2 tablespoons of lemon juice and whisk until completely smooth. The glaze should be thick but pourable. Adjust the juice as necessary.
11. Glaze and Serve: Once the loaf is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Allow the glaze to set for 10–15 minutes before slicing and serving.