Lemon Drizzle Loaf | Baking Basics

How is this the best Lemon Drizzle Loaf EVER? The secret ingredient is olive oil and almond extract. Combined they take this loaf cake up to the top spot for my favourite lemon drizzle loaf. The sponge is moist, tender, light and so refreshing, you could honestly quite easily eat the whole thing in one sitting alone.


A classic with a twist | Lemon Drizzle is a British classic we all know and love but this recipe has the addition of something a little extra that sends those tastebuds into a frenzy; Almond Extract. The combination of tangy lemon and mellow almond is a match I did not expect would work so well but it really does and is 100% worth a try.

Perfect texture and taste | This loaf cake is made using olive oil instead of butter and it’s incredible. The olive oil gives the cake the most tender crumb and the texture is super soft. It also aids the taste too making it really moist and mouthwatering.

Light and refreshing | The addition of oil over butter also help make this cake incredibly light, so light you’ll be wanting several slices in a row. Then of course that lemon tangy sponge and zingy lemon glaze make it so delicious and refreshing.


This Lemon Drizzle Loaf has the most incredible texture thanks to the fact it uses oil instead of butter. The oil provides a beautifully even crumb and the moisture levels are through the roof, especially after the addition of the lemon drizzle and glaze.

To make this Lemon Drizzle Loaf find the steps below but follow the full recipe for ingredients and more detailed instructions.

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Combine sugar, lemon zest, lemon juice, vanilla extract and almond extract in a bowl and mix it all together until it looks like wet sand.

Add two eggs and whisk the mixture until it begins to thicken.

Slowly pour in olive oil then continue whisking for 2-3 minutes. Add milk.

Fold through the dry ingredients; flour, baking powder, Bicarbonate soda and salt until the mixture is just combined.

Pour into a 2lb loaf tin that has been lined with non-stick baking paper

Bake for 30-35 minutes until a skewer comes out clean. Remove from the oven and add little holes all over for the drizzle.

Make a lemon drizzle by heating sugar and lemon juice together until the sugar has fully dissolved. Pour 3/4 of the drizzle all over the loaf cake making sure it gets into all the holes. Leave the loaf to cool fully.

Make the lemon glaze by mixing the remaining 1/4 drizzle with icing sugar, then pour the glaze across the top of the loaf letting it drip down the sides.

Decorate with lemon zest and slices of dehydrated lemon.


Dehydrated citrus is such an easy and effective way to decorate any cake as it adds texture, a pop of colour and flavour. You wouldn’t ordinarily eat a lemon slice on its own, but when it’s been dried out in the oven with sugar, they’re not to bad to eat even if you are just making them as a decoration.

Making these dehydrated lemon slices is SUPER easy and they can be made way ahead of time and stored in an airtight container until you need them. They also keep quite well and if kept cool will last for several weeks.

To make these dehydrated lemon slices follow the steps below;

Slice 1-2 lemons into very thin slices and lay them out onto a large baking sheet lined with non-stick baking paper.

Sprinkle the lemon slices with 2 tablespoons of sugar then put into an oven heated to 140C and let them dry out slowly for an hour.

After about 30 minutes check on them and flip them over. If any have started to brown remove them from the oven.

After and hour, turn the oven off and leave the lemons in there to continue drying as the oven cools.

Remove from the oven and store in an air tight container until ready to use.


  • 2lb loaf tin
  • Hand-mixer or standing mixer
  • Mixing bowls
  • Measuring Jug
  • Non-stick baking paper
  • Flat baking tray

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I would love it if you tagged me @mykitchendrawer on Instagram if you make this Lemon Drizzle Loaf. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!

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5 from 2 votes

Lemon Drizzle Loaf

How is this the best Lemon Drizzle Loaf EVER? The secret ingredient is olive oil and almond extract. Combined they take this loaf cake up to the top spot for my favourite lemon drizzle loaf. The sponge is moist, tender, light and so refreshing, you could honestly quite easily eat the whole thing in one sitting alone.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert, Snacks
Cuisine: British
Keyword: Lemon, Lemon Cake, lemon drizzle, Lemon Drizzle Loaf
Author: mykitchendrawer


For the Lemon Loaf

  • 200 g caster sugar
  • 2 lemons zested and juiced
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs room temperature
  • 180 ml olive oil
  • 50 ml milk
  • 200 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1/2 tsp salt

For the Lemon Drizzle

  • 2 lemons juiced
  • 80 g caster sugar

For the Lemon Glaze

  • 250 g icing sugar


For the Lemon Loaf

  • Preheat the oven to 180°C and line a 2lb loaf tin with non-stick baking paper
  • Add the sugar, lemon zest and juice, vanilla and almond extract into a bowl and mix them together until the mixture looks like wet sand
  • Add the eggs, then whisk the mixture together for a few minutes until the mixture is thick and mousse like.
  • With the whisk still mixing, slowly pour in the olive oil then continue whisking for a few more minutes. Add the milk
  • Combine the flour, baking powder, bicarbonate of soda and salt together then fold it through the wet mixture together until just combined. It will be very runny.
  • Pour the mixture into the prepared loaf tin, then give it a sharp tap on the work surface and bake in the centre of the oven for 30-35 minutes. If the top starts to brown too quickly, cover the top with some tin foil.

For the lemon drizzle

  • Combine the sugar and juice of 2 lemons in a pan and gently heat the two together until the sugar has disolved. Pour the drizzle into a jug and let it cool slightly.
  • When the lemon loaf comes out of the oven, poke holes all over it with a skewer or fork and then slowly pour 3/4 of the slightly cooled drizzle all over it.
  • Leave the loaf in the tin to cool fully for at least 30 minutes – 1 hour.

For the lemon glaze

  • To make the glaze, add the icing sugar into a medium bowl and then slowly add in the remaining lemon drizzle using as much as you need to make a thick, pourable glaze.
  • When the lemon loaf has fully cooled, remove it from the loaf tin and remove all the baking paper. Carefully place it onto a serving tray and slowly pour the glaze all over it, letting it drip down the sides.
  • Decorate the loaf with some lemon zest and dehydrated lemon slices (optional) then leave it to set for 20 minutes before serving.


Storing and Freezing 
Storing | The moisture content of this loaf cake means it will keep well for up to 4 days if left in an air-tight container in a cool, dry location.
Freezing | To freeze this loaf cake, remove from the oven and add the lemon drizzle. Let the cake cool fully, then remove from the tin and wrap it in a freezer safe bag. It will freeze for up to 3 months. 
To defrost, allow to thaw in the freezer bag then make the glaze and serve. 
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!

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