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All in One Lemon Drizzle Loaf Cake
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EASY LEMON DRIZZLE LOAF CAKE WITH POPPY SEEDS

An excellent, simple to make lemon drizzle loaf with poppy seeds, decorated with a thick layer of sugar topping.
Course Dessert
Cuisine British
Keyword baked
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 334kcal
Author Lea

Ingredients

Loaf

  • 3 eggs
  • 100 g Lurpark unsalted margarine
  • 150 g sugar
  • 150 g self-raising flour
  • 0.5 teaspoon baking powder
  • 1 lemon zest
  • 0.5 tablespoon poppy seeds
  • 4 tablespoon milk

Lemon Drizzle Topping

  • 140 g icing sugar
  • 20 ml lemon juice

Instructions

LOAF SPONGE / ALL IN ONE METHOD

  • Leave all your refrigerated ingredients at room temperature for at least 30 minutes before baking.
  • Line the tin with baking paper and preheat the oven to 160°C.
  • Put all ingredients for the sponge into a large bowl.
  • Beat the mixture with a hand mixer until smooth and creamy.
  • Pour the mix into the loaf tin and spread evenly.
  • Bake around 40 minutes or until the testing tool comes out clean when inserted in the sponge.
  • Let the loaf cool down before decorating it with topping.

LEMON DRIZZLE TOPPING

  • Mix icing sugar with lemon juice and stir until the mixture is smooth and without lumps.
  • Spread the topping across the surface in a nice thick layer.
  • Let it dry for at least 30 minutes before cutting.

Nutrition

Calories: 334kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 101mg | Fiber: 1g | Sugar: 37g | Vitamin A: 548IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg