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Homepride Flour & She Who Bakes'

'The Best Citrus Drizzle' loaf cake

  • Preparation time: Approx. 20 mins
  • Cooking time: Approx. 60 mins
  • Serves: 8-10


For the cake:

  • 185g unsalted butter
  • 185g caster sugar
  • 185g self-raising flour
  • 40g plain flour
  • 3 medium eggs
  • Zest of 2 lemons
  • Zest of 1 large orange
  • 1 tsp lemon oil / flavour
  • 1 tsp orange oil / flavour

For the drizzle:

  • Juice of 2 lemons
  • Juice of 1 large orange
  • 100g caster sugar
  • 50g icing sugar


How to prepare

Preheat oven to 140C Fan/160C electric/GM3

You will need to prepare 2 x 1lb loaf tins (or one 2lb loaf tin) by lining with baking parchment.

  1. In a bowl, cream together the butter and sugar. Crack in the eggs one at a time and beat thoroughly before adding the next. If needs be, you can add a tsp of plain flour between each egg so the mix doesn’t split.
  2. Add the two flours and mix well.
  3. Fold in the zest and oil / flavouring and combine well.
  4. Scrape the mix into a lined loaf tin and bake for an hour.
  5. Test the middle of the cake with a skewer and if it comes out clean, the cake is ready.
  6. Dependent on your oven, it may take longer to cook so just keep testing at 5 min increments.

For the drizzle:

  1. Heat the juice of the two lemons and orange in a saucepan.
  2. Dissolve the 100g caster sugar and the icing sugar into it.
  3. When your loaf has finished cooking, pour your drizzle all over the top of the cake.
  4. As it cools, the drizzle will get a nice glaze to it and it will crack beautifully when you cut into it.

Optional topping:

You can also top with a lemony glacier icing by mixing 200g icing sugar with a few tablespoons of water until you get the desired consistency and adding the juice of half a lemon.