Lemon Drizzle Loaf
A sharp, syrup-soaked lemon loaf in grams — with the drizzle scaled alongside the cake when you change tins.
Quick bread (loaf) 9×5 in loaf · 170 °C / 340 °F · 45–55 min · one 9×5 loaf
Conversion honesty: Loaf depth drives the bake. Moving to a shallow pan changes texture more than the math suggests.
Ingredients grams first, cups for reference
Butter, softened175 g (≈ ¾ cup)
Granulated sugar175 g (≈ 1 cup)
Eggs (large)3 large eggs (≈ 150 g)
All-purpose flour175 g (≈ 1 ½ cups)
Baking powder6 g (≈ 1 ½ tsp)
Lemon zest (about 2 lemons)4 g
Milk30 g (≈ 2 tbsp)
For the drizzle: lemon juice45 g
For the drizzle: granulated sugar60 g (≈ ¼ cup)
Method
- Cream the butter, sugar and zest until pale.
- Beat in the eggs one at a time, then fold in the flour and baking powder; loosen with the milk.
- Bake 45–55 minutes until a skewer comes out clean.
- Stir the drizzle sugar into the lemon juice, and spoon over the loaf while it's still hot so it soaks in.
- Cool in the tin — the crust crystallizes as it sets.
Worth knowing: The drizzle lines scale with the cake automatically — a bigger tin gets proportionally more syrup.
After the British teatime classic, metricated.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.