This recipe makes a small lemon drizzle cake that is baked in a 1lb loaf tin and it is the softest and fluffiest lemon cake you’ll ever taste. It’s made using lemon zest and lemon juice for a delicious super lemony cake.
If you’re looking for a small loaf cake and you love the flavour of lemons then this lemon drizzle cake recipe is for you. I love to bake but there are times when I want to make a cake that only last for the day which is when I use a small loaf tin. This lemon drizzle cake uses a 1lb loaf tin that is half the size of a regular loaf cake and perfect for small batch baking. Small cakes are also great for small families or if you have friends coming over for tea or coffee and don't want leftover cake.
This lemon drizzle cake is so soft and fluffy with lots of flavour. The recipe is quick and easy to make and uses common household ingredients. The lemon flavour comes from using a mixture of lemon juice and lemon zest so you have a strong flavour of lemon in every bites.
Enjoy this cake for an afternoon treat or serve as an after-dinner dessert and feel free to enjoy with some custard.
Ingredients for Small Lemon Drizzle Loaf Cake
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
Cake Ingredients
- Butter - I use unsalted butter which is soft room at temperature.
- Sugar - I use caster sugar.
- Oil - use any flavourless vegetable oil.
- Vanilla - use vanilla extract or vanilla bean paste.
- Egg - use a room temperature egg.
- Greek yoghurt - you can use soured cream as a substitute.
- Lemon juice - squeezed from a fresh lemon.
- Lemon zest - from an unwaxed fresh lemon.
- Salt – you can use sea salt or regular table salt.
- Flour - I use self-raising flour but you can use plain flour with 1 teaspoon of baking powder.
Icing Ingredients
- Icing sugar – also known as powered or confectioners sugar.
- Lemon juice – ideally squeezed from a fresh lemon.
How to Make Small Lemon Drizzle Loaf Cake
1. Preheat the oven to gas mark 3/325oF/160oC/140oC fan then line a 1lb loaf tin with parchment paper ensuring you leave some overhang to make removing the cake easier. Set the tin aside.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy then mix in the vegetable oil. Mix in the vanilla extract and egg and continue to mix until smooth. Add and mix in the Greek yoghurt, lemon juice and lemon zest then add in the salt and flour. Mix until you have a smooth batter.
3. Pour the batter into the loaf tin and bake in the centre of the oven for around 45 minutes. Test the cake with a small skewer or toothpick to see if it’s cooked through. Remove from the oven and place the tin on a cooling rack. After 30 minutes remove the cake from the tin and place it directly on the cooling rack to completely cool.
4. Once the cake has cooled, combine the icing sugar and lemon juice until smooth then drizzle it onto the cake. Allow the icing to set before cutting.
Recipe Tips
- As this is only a small loaf, it is best to make this recipe by hand or using a hand whisk.
- Remember to buy unwaxed lemons. If your lemons are waxed then place them in a colander and pour hot water over them in the sink then scrub with a brush to remove the wax.
Nutrition
Nutrition based on 1 serving - Calories: 265kcal | Fat: 11.6g | Saturates: 4.4g | Carbs: 36.5g | Sugar: 24.3g | Fibre: 0.5g | Protein: 3.5g | Salt: 0.25g.
Storage
Store this cake at room temperature in an airtight container for up to 4 days.
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Small Lemon Drizzle Loaf Cake
Ingredients
For the Cake
- 40g unsalted butter soft at room temperature
- 110g caster sugar
- 35ml vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 95ml greek yoghurt room temperature
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest or zest from 1 lemon
- ½ teaspoon salt
- 125g self-raising flour
For the Icing
- 50g icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to gas mark 3/325oF/160oC/140oC fan then line a 1lb loaf tin with parchment paper ensuring you leave some overhang to make removing the cake easier. Set the tin aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy then mix in the vegetable oil. Mix in the vanilla extract and egg and continue to mix until smooth. Add and mix in the Greek yoghurt, lemon juice and lemon zest then add in the salt and flour. Mix until you have a smooth batter.
- Pour the batter into the loaf tin and bake in the centre of the oven for around 45 minutes. Test the cake with a small skewer or toothpick to see if it’s cooked through. Remove from the oven and place the tin on a cooling rack. After 30 minutes remove the cake from the tin and place it directly on the cooling rack to completely cool.
- Once the cake has cooled, combine the icing sugar and lemon juice until smooth then drizzle it onto the cake. Allow the icing to set before cutting.
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