Please tell me how to make a lemon loaf cake!!

[feelingsdrasticallychanged]

I’ve been going to a little bakery near to where I live weekly for a good couple of years. I’ve just popped round there to get my usual slice of lemon loaf cake but without any warning, the bakery seems to have closed down :( I am absolutely gutted!

I’m going to have to teach myself how to bake and fast!

I LOVE lemon loaf cake, the one I’ve been buying was perfection, particularly when chilled slightly (with a hot frothy coffee).

The cake itself was quite dense (yet not dry) and not too lemony. However it did have a nice lemony drizzle on top with some zest.

If you think you have the recipe, please share :(

https://www.janespatisserie.com/2020/05/16/lemon-drizzle-loaf-cake/#wprm-recipe-container-15628

Can't usually go wrong with a janes patisserie recipe

Oh I love this

This is the one I usually use, but I tend to add more lemon and/or lemon essence as I like quite a sharp cake.

https://www.bbc.co.uk/food/recipes/easy_lemon_drizzle_cake_78533

@dementedpixie Oh that looks just like it! I will give this a try. Thank you so much!

Best recipe ever. It's the lemon curd that makes it special

share.google/WxVtVJ8OcxPCTVAGi

Tana Ramsey one is the best one I've found and I've made alot

Any citrus cake recipe, I adapt by using a whole fruit. Preferably a seedless version.

Pierce the fruit and boil, then blend the whole thing. Sometimes need to add slight bit more flour if the batter isn't the right consistency. If you can't find a seedless fruit, wait until it cools and 'de-pip' before blending*.

I am always complimented on my lemon loaf and chocolate orange cake!
*I may have forgotten this step a couple of times but nobody has ever noticed.

I second this one, it's delicious, really lemony

This is my favourite too, especially with extra lemon juice. The instructions are not clear about this, but this recipe makes two cakes, not one.

I make one with a standard pound cake recipe, but 1/3 of the flour substituted with ground almonds. This makes it lovely and moist with a bit of heaviness, but not too much. Then add the zest of a lemon (and juice it for later) and add the lemon pulp from the juicer, too.

Bake according to pound cake recipe. When finished stab over with a fork while still in the tin and sprinkle the top fairly heavily with sugar. Pour the lemon juice from earlier over the top of it and allow to partially cool in the tin for 10/15 minutes before turning out. Always lovely and very simple; keeps well, too.