Small Lemon Drizzle Loaf Cake
This small lemon drizzle cake 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.
Servings: 7 servings
Calories: 265kcal
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.