Here’s a moist, tangy, and slightly sweet
Lemon Drizzle Loaf Cake
recipe—perfect for breakfast, tea, or a simple dessert.
Ingredients (1 loaf, 8–10 slices)
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened (or ½ cup vegetable oil for lighter version)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup sour cream or plain yogurt
- 2 tbsp lemon juice
Fruit
- 1 cup fresh or frozen blueberries (if frozen, toss in 1 tbsp flour)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Instructions
- Preheat oven
Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper. - Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest. - Combine wet and dry
Mix sour cream and lemon juice into the wet ingredients.
Gradually fold in dry ingredients until just combined. Do not overmix. - Add blueberries
Gently fold in blueberries. Pour batter into prepared loaf pan. - Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil after 40 minutes. - Cool and glaze
Let cool 10–15 minutes in pan, then transfer to a wire rack.
Optional: whisk powdered sugar and lemon juice to make a glaze and drizzle over the top.
Tips
- For extra lemon flavor, brush top with a little lemon syrup (1 tbsp lemon juice + 1 tbsp sugar) after baking.
- Fold in white chocolate chips with blueberries for a sweeter treat.
- Best served slightly warm with coffee or tea, but also keeps well for 2–3 days.
I can also give a low-carb / keto-friendly version using almond flour and a sugar substitute if you want.
Do you want me to make that version too?
