Lemon Drizzle Loaf Cake
A soft and zesty lemon drizzle loaf cake with a sweet lemon glaze topping.
Servings 8
Calories 203kcal
Ingredients
- 1 box of lemon cake mix
- 3 eggs
- 1 cup whole milk
- ½ cup unsalted butter softened
- 1 cup powdered sugar (icing sugar)
- 3 Tbsp lemon juice
Instructions
- Preheat the oven to 180°C/350°F/Gas 4. Spray a (9×5/standard/1 lb) loaf pan with nonstick baking spray and set it aside.
- Add the cake mix, eggs, milk, and softened butter to a large mixing bowl and whisk to combine.
- Pour the batter into the prepared loaf pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Leave the cake in the pan for 10 minutes to cool, before turning out onto a wire rack to cool completely before glazing.
- While the cake is cooling, make the glaze by whisking the powdered sugar with lemon juice* in a mixing bowl.
- Transfer the cooled cake to a serving platter and use a spoon to drizzle the glaze over the top, allowing it to drip down the sides. Decorate with thinly sliced lemon if desired. Serve and enjoy!
Notes
*When making the glaze, add the lemon juice gradually. You may need more or less to achieve the desired consistency.
Nutrition
Calories: 203kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 37mg | Potassium: 78mg | Fiber: 0.02g | Sugar: 16g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 0.3mg