Description
There’s something about a lemon loaf that just feels like sunshine in cake form. This one’s extra special because it’s sweetened with honey, giving it a soft, moist crumb and a glossy lemon drizzle that cracks just right when you slice it. It’s simple, not fussy, and perfect with a cup of tea or coffee.
Ingredients
Units
Scale
Loaf:
- 200g (about 4/5 cup) unsalted butter, softened
- 1/2 cup caster sugar
- 1/3 cup (80ml) honey
- Grated zest of 2 lemons
- 4 eggs
- 200g (about 4/5 cup) self-raising flour
- 2 tbsp (30ml) fresh lemon juice
- Pinch of salt
Lemon Drizzle:
- 1 1/2 cups (195g) icing sugar
- 1/4 cup (60ml) fresh lemon juice
- Chopped almonds, extra zest, or honeycomb (optional, for topping)
Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a standard 8x20cm loaf pan.
- In a large bowl, cream butter, sugar, honey, and lemon zest until pale and fluffy.
- Beat in eggs one at a time, scraping the bowl so everything mixes evenly.
- Gently fold in the flour, lemon juice, and pinch of salt, don’t overmix, just until combined.
- Spoon the batter into the pan, smooth the top with the back of a spoon, and bake 45–55 minutes until a skewer comes out clean.
- Let it cool in the pan for 5 minutes, then turn onto a wire rack to cool completely.
- For the drizzle: whisk icing sugar and lemon juice until smooth and pourable.
- Drizzle over the cooled loaf and let it set.
- Scatter chopped almonds, lemon zest, or honeycomb over the top before serving.
Notes
Prepared, tried, and tested by Joy
