Ad | Lemon Drizzle Loaf Cake Recipe 🍋🤍 A wonderfully moist lemon loaf with an intense citrus flavor – perfect for making ahead and even better the next day. 🥰 📝 Ingredients Loaf pan: 10 × 20 cm Cake Batter • 180 g soft butter (¾ cup + 1 tbsp) • 180 g sugar (¾ cup + 2 tbsp) • some freshly ground vanilla • 3 eggs (medium size) • zest of 1 organic lemon • 200 g all-purpose flour (1⅔ cups) • 1½ tsp baking powder • 1 pinch salt • 80 ml milk (⅓ cup) • 60 ml freshly squeezed lemon juice (¼ cup) Lemon Syrup • 60 ml freshly squeezed lemon juice (¼ cup) • 30–40 g powdered sugar (¼–⅓ cup) Lemon Glaze • 100 g powdered sugar (¾ cup + 2 tbsp) • 2–3 tbsp freshly squeezed lemon juice 🤍 Instructions 1. Preheat the oven to 175°C (350°F), top and bottom heat. Grease and flour the loaf pan or line it with parchment paper. 2. Beat the butter, sugar, and vanilla for 2–3 minutes until creamy. Add the eggs one at a time, then mix in the lemon zest. 3. Combine the all-purpose flour, baking powder, and salt. Alternately mix the dry ingredients with the milk and lemon juice into the batter. 4. Pour the batter into the prepared loaf pan and bake for 45–55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. 5. While the cake is still hot, poke it several times with a skewer. For the lemon syrup, stir together the lemon juice and powdered sugar, then slowly spoon it over the cake. 6. Let the cake cool completely. 7. For the lemon glaze, mix the powdered sugar with the lemon juice until thick but pourable. Transfer the glaze to a piping bag and drizzle it over the cake in thin lines. Let the glaze set completely. Enjoy baking 🤗 🤍 - @foodwithstyle_official