Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 2lb loaf tin with a parchment sling overhanging both long sides.
- Mix lemon juice and granulated sugar in a jug. Set aside — have ready before cake goes in oven.
- Place butter, sugar, flour, baking powder, eggs, milk, lemon zest, and vanilla in a large bowl. Beat with electric whisk 2–3 minutes until smooth and pale.
- Pour into prepared tin. Level top. Bake 50–60 minutes until a skewer comes out clean. Cover top loosely if browning too quickly.
- Immediately poke 25–30 holes over the warm cake with a skewer. Pour drizzle evenly and slowly over entire surface. Leave to cool completely in tin — at least 1 hour.
- Lift from tin using parchment sling. Slice with a sharp knife.
Notes
Zest lemons before juicing — always.
Have the drizzle ready before the cake goes in the oven.
Apply drizzle the moment the cake comes out — not a minute later.
Use granulated sugar in the drizzle — never caster — for the crunchy crust.
Poke 25–30 holes for even drizzle distribution throughout the loaf.
Cool completely in the tin — at least 1 hour — before removing.
A slight crack on top is normal and part of the loaf cake character.
