Read the Beforeitsnews.com story here. Advertise at Before It's News here.

By The English Kitchen
Contributor profile | More stories

Story Views
Now:
Last hour:
Last 24 hours:
Total:

Extra Easy Lemon Drizzle Loaf

Tuesday, March 11, 2025 2:01

% of readers think this story is Fact. Add your two cents.

I am reeling from having gotten very little sleep over the past two nights here. I hate Daylight Saving’s Time. I wish they would just leave the clocks alone. The time change always super-messes up my internal clock. I was up and unable to fall asleep for most of both Saturday night (in anticipation) and Sunday night (after the fact.) Grrr . . . most annoying.

Anyways, I was wanting cake, but didn’t necessarily want to put in a lot of effort or time. I had picked up some lovely large lemons at the shops late last week and remembered this Extra Easy Lemon Drizzle Loaf cake recipe that I have in a book by Jane Fernley Whittingstall, entitled The Good Granny Cookbook. It is seriously the easiest lemon drizzle cake ever!

It is a delicious cake and one that I could throw together with my eyes closed. Seriously. It’s as easy to make as banging everything into a food processor and blitzing it together. Today I chose to bang it all into a bowl and just beat it up with my electric hand mixer. I also happened to have some lemon curd leftover from last week that needed using up as well, so it was perfect timing.

Seriously if you are looking for a quick, easy and very simple cake to make, you really cannot go wrong with this one. It’s amazing! Trust me.

WHAT YOU NEED TO MAKE EXTRA EASY LEMON DRIZZLE LOAF

A few simple baking cupboard ingredients. There is nothing too out of the ordinary here, except for maybe the lemon curd.

For the cake:

140g self-raising flour (1 1/4 cup + 1 tsp)
4 ounces butter (1/2 cup/113g)
115g caster sugar (2/3 cup)
2 large eggs
2 dessertspoons of lemon curd (about 3 TBS)
the finely grated zest of one lemon

For the drizzle topping:

the juice of 1/2 lemon
2 TBS sugar

You can very easily make your own self-raising flour if you don’t happen to have any or cannot get it. I tell you how to do so in the recipe notes. Its very simple and works a charm.

I used salted butter. It’s the only kind I keep in the house.

Caster sugar is a fine type of granulated sugar. I find the sugar here in North America to be much finer than the granulated sugar in the UK so you should be okay to use it without any problems. If you are worried you can blitz regular sugar in a food processor to make it finer.

A dessert spoon is about a tablespoon and a half, so just use three tablespoons. I have provided my recipe to make your own lemon curd from scratch below.

Just in case you are keen to make your own from scratch lemon curd here is my easy and simple recipe how to do just that. It makes about 3 cups. You will need to keep the finished product in the refrigerator and use up within a week. Not a problem! It also makes a lovely gift, so keep half for you and gift the other half to a friend along with this lemon loaf recipe!

Yield: About 3 cups

Author: Marie Rayner

Easy Lemon Curd

Once you have had proper homemade lemon curd, you will never want to buy readymade again. The fresh made stuff is delicious, and very easy to make. It’s a good way of getting rid of that glut of lemons you may have! It’s delicious spread on bread, scones or muffins. I love it spread between thin ginger thins and topped with whipped cream, or as a tasty filling in a nice sponge cake.

Ingredients

1 TBS finely grated lemon zest plus 2 tsp of the same
8 fluid ounces (1 cup) fresh lemon juice
265g caster sugar (approx 1 1/3 cups)
4 large free range eggs
6 ounces unsalted butter (3/4 cup plus 2 TBS), all cut into TBS sized pieces

Instructions

Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a heavy 2-liter saucepan.
Add the butter all at once and then cook over moderately low heat, whisking constantly until the curd is thick enough to hold the marks of the whisk and the first bubbles appear and break the surface. This should take about 10 minutes.
Immediately pour through a fine sieve into a bowl. Cover and chill before use. This should keep, covered and in the fridge for about 1 week.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

HOW TO MAKE EXTRA EASY LEMON DRIZZLE LOAF

Nothing could be easier. This truly is Easy Peasy, Lemon Squeezy (every pun intended!) You will need an 8 by 4-inch loaf tin.

Preheat the oven to 180*C/350*F/gas mark 4. Butter a loaf tin (8 by 4-inch) and line with greaseproof paper. Set aside.

Put all the cake ingredients into a food processor. Blend together for 2 minutes. (Alternately bang it into a bowl and beat together with an electric hand whisk for 3 minutes until smooth and lump free.)

Scrape this mixture into the prepared tin and bake for 40 to 45 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

While the cake is still warm, and before turning it out of the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat, and pour this mixture over top evenly.

Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.

This is a fabulously simple cake to make. I have never made an easier one. With beautiful lemon flavors and a lovely buttery crumb, this is quite simply a lovely lemon cake to make.

If you are a fan of lemon drizzle loaf, you really need to try this version. It’s exceptional. I enjoyed a slice fresh on the day with a lovey cup of Lemon Meringue Tea from Tealish. Heavenly bliss.

Are you a fan of lemon cakes meant to be enjoyed with cups of tea?? I love them. Here are a few more of my favorites to make!

CARAWAY SEED AND LEMON CAKE - Adapted from a cookery book by Tamsin Day Lewis entitled Food You Can’t Say No To, this cake is indeed a cake that you won’t be able to turn down when offered a slice! A lovely tea loaf made with lemon, almonds and just the merest hint of caraway seed. This is beautiful enjoyed along with a hot cuppa!

THYME AND LEMON CAKE - This delicious cake comes from Nigel Slater’s Kitchen Diaries II. Lemon and thyme are a marriage made in heaven and I often use them in combination when cooking poultry or fish. This is an unusual combination for a cake however, but let me tell you, it works beautifully. Moist and delicious, with just the merest hint of thyme and lemon in the batter. Most of the flavor comes from a lush lemon and thyme syrup which gets spooned over the cake when it’s done. Magnificent!

Yield: one 8-inch loaf

Author: Marie Rayner

Extra Easy Lemon Drizzle Loaf

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This has to be one of the easiest cakes ever. You just bung everything into a food processor and blitz. Quick, easy and oh so very delicious!! Alternately you can just throw everything into a bowl and beat it together with an electric hand whisk. Easy peasy, lemon squeezy!

Ingredients

For the cake:

140g self raising flour (1 1/4 cup + 1 tsp)
4 ounces butter (1/2 cup/113g)
115g caster sugar (2/3 cup)
2 large eggs
2 dessertspoons of lemon curd (about 3 TBS)
the finely grated zest of one lemon

For the drizzle topping:

the juice of 1/2 lemon
2 TBS sugar

Instructions

Preheat the oven to 180*C/350*F/gas mark 4. Butter a loaf tin and line with greaseproof paper. Set aside.
Put all the cake ingredients into a food processor. Blend together for 2 minutes. (Alternately bang it into a bowl and beat together with an electric hand whisk for 3 minutes until smooth and lump free.)
Scrape this mixture into the prepared tin and bake for 40 to 45 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
While the cake is still warm, and before turning it out of the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat, and pour this mixture over top evenly.
Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.

Notes

You can easily make your own self-rising flour. For every cup needed, simply whisk 1 1/2 tsp of baking powder and 1/4 tsp of salt into the flour. I usually make this up 3 to 4 cups at a time and it always gets used up. Store in an airtight container

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks for visiting! Do come again!!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2025/03/extra-easy-lemon-drizzle-loaf.html

Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.

Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.

"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world. Anyone can join. Anyone can contribute. Anyone can become informed about their world. "United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

LION'S MANE PRODUCT

Try Our Lion’s Mane WHOLE MIND Nootropic Blend 60 Capsules

Mushrooms are having a moment. One fabulous fungus in particular, lion’s mane, may help improve memory, depression and anxiety symptoms. They are also an excellent source of nutrients that show promise as a therapy for dementia, and other neurodegenerative diseases. If you’re living with anxiety or depression, you may be curious about all the therapy options out there — including the natural ones.Our Lion’s Mane WHOLE MIND Nootropic Blend has been formulated to utilize the potency of Lion’s mane but also include the benefits of four other Highly Beneficial Mushrooms. Synergistically, they work together to Build your health through improving cognitive function and immunity regardless of your age. Our Nootropic not only improves your Cognitive Function and Activates your Immune System, but it benefits growth of Essential Gut Flora, further enhancing your Vitality.

Our Formula includes: Lion’s Mane Mushrooms which Increase Brain Power through nerve growth, lessen anxiety, reduce depression, and improve concentration. Its an excellent adaptogen, promotes sleep and improves immunity. Shiitake Mushrooms which Fight cancer cells and infectious disease, boost the immune system, promotes brain function, and serves as a source of B vitamins. Maitake Mushrooms which regulate blood sugar levels of diabetics, reduce hypertension and boosts the immune system. Reishi Mushrooms which Fight inflammation, liver disease, fatigue, tumor growth and cancer. They Improve skin disorders and soothes digestive problems, stomach ulcers and leaky gut syndrome. Chaga Mushrooms which have anti-aging effects, boost immune function, improve stamina and athletic performance, even act as a natural aphrodisiac, fighting diabetes and improving liver function. Try Our Lion’s Mane WHOLE MIND Nootropic Blend 60 Capsules Today. Be 100% Satisfied or Receive a Full Money Back Guarantee. Order Yours Today by Following This Link.

Comments

Online:
Visits:	1,681,398,844
Stories:	8,368,671