Lemon Drizzle Cake Recipe
I absolutely adore this lemon drizzle cake because it’s refreshingly zesty and has the perfect balance of sweet and tangy flavors that brighten up my day. Plus, baking this brings back cozy kitchen vibes, where the aroma of lemons fills the air and makes everything feel just a bit more cheerful and homey.
I adore making a traditional Lemon Drizzle Cake that titillates the taste buds with the primacy of its citrus notes. The recipe I use for the cake itself calls for 225g of softened unsalted butter, which is creamed along with 225g of caster sugar until the mixture is a perfectly airy and creamy base.
The zest of 2 lemons and the juice of 1 are mixed in, along with 4 large eggs, a pinch of salt, and 225g of self-raising flour, to create a light and fluffy cake. Atop the cake, I drizzle a simple syrup made by boiling 75g of granulated sugar, 5 tablespoons of lemon juice, and 1 tablespoon of water until the sugar is completely dissolved.
The result? One perfectly sweet, tart, and sunny Lemon Drizzle Cake.
Ingredients
Unsalted Butter:
Contributes essential fats, adding both richness and moisture.
Caster Sugar:
Makes the cake sweet, and gives it a tender crumb.
Eggs:
Combine components, ensuring adequate amounts of protein for structure and lightness.
Lemon Zest:
Provides vibrant citrus notes, boosting the sense of freshness.
Self-Raising Flour:
Gives the cake form and support.
Baking Powder:
Guarantees the texture rises and is light.
Milk:
Incorporates liquid that creates a soft crumb.
Lemon Juice:
Sweet and tangy: sweet balanced with acidic, tangy flavors.
Granulated Sugar:
Creates the crunchy, sweet drizzle topping.
Ingredient Quantities
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- Zest of 2 lemons
- 225g self-raising flour
- 1 tsp baking powder
- 100ml milk
- Juice of 1 lemon
- 75g granulated sugar
Instructions
1. Set your oven to 180°C (350°F) to preheat, and use some of your favorite grease to coat the inside of a 22cm loaf tin. For easy removal of the cake, line the tin with parchment paper.
2. In a big mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Use either an electric mixer or a wooden spoon.
3. Slowly incorporate the eggs into the mixture, adding them one at a time. Beat the mixture until it is smooth and well combined after each egg.
4. Thoroughly mix the lemon zest into the batter to infuse it with a citrus flavor.
5. Sift together the self-raising flour and the baking powder, and then gently fold them into the wet mixture with a spatula or large metal spoon.
6. Slowly mix in the milk until you reach a homogeneous and smooth mixture of a pourable consistency.
7. Place the cake batter into the prepared loaf tin and spread evenly using a spatula.
8. Place in preheated oven; bake approximately 45-50 minutes. A skewer inserted into the center of the cake should come out clean.
9. Prepare the drizzle while the cake is baking: combine the juice of 1 lemon with the granulated sugar, stirring until the sugar starts to dissolve.
10. When the cake has finished baking, let it cool in the tin for a while, say about 5 minutes. During those 5 minutes, the cake will have cooled just enough so that you can poke holes in it without risking burning your fingers. You’re going to want to poke holes in it because that’s a vital part of the next step, and the next step is what makes this particular lemon drizzle cake so special. Unlike some cakes that you might soak in syrup, this one is not going to be super gooey or overly sweet. Instead, it will be very lemony and very delicious.
Equipment Needed
1. Oven
2. 22cm loaf tin
3. Parchment paper
4. Mixing bowl
5. Electric mixer or wooden spoon
6. Grater or zester (for lemon zest)
7. Sifter
8. Spatula or large metal spoon
9. Measuring cups and spoons
10. Skewer (for testing cake doneness)
11. Small bowl (for lemon drizzle)
12. Spoon or small whisk (for stirring drizzle)
13. Cooling rack
FAQ
- Can I use salted butter instead of unsalted butter?Yes, you can, but it’s better to decrease the amount of salt added while making it. Because this will balance out the flavors better.
- What is the best way to zest a lemon?Utilize a microplane or fine grater to extract only the yellow part of the lemon skin. Do not touch the bitter white pith.
- Can I substitute the self-raising flour?Indeed, combine 225 grams of all-purpose flour with 2 teaspoons of baking powder to create a DIY self-rising flour.
- Why is my cake dense?A cake that’s too dense can result from batter that’s mixed too long. To keep the cake light and airy, mix until just combined.
- How do I ensure the drizzle soaks in well?While the cake is still warm, poke small holes in its surface and slowly drizzle over the drizzle so that it is better absorbed.
- Is it necessary to use both lemon zest and juice?Absolutely, the zest delivers a potent lemon essence, while the juice contributes dampness and another layer of lemony punch.
- Can I freeze this cake?Indeed, wrap it firmly in plastic wrap and position it in a freezer bag for a maximum of 2 months. Defrost prior to serving.
Substitutions and Variations
You can substitute 225g of margarine or 180ml of vegetable oil for a dairy-free option in place of 225g of unsalted butter.
Caster Sugar: Use 225g of granulated sugar. If using granulated sugar, blend it first to get a texture that’s closer to that of caster sugar.
Eggs: For a vegan option, use 200g silken tofu or 4 mashed bananas to replace 4 large eggs.
Self-raising flour: To substitute for self-raising flour, combine 225 g of plain flour with 2 tsp of baking powder.
Substitute 100ml of milk with 100ml almond milk or any plant-based milk for a version that is free of dairy.
Pro Tips
1. Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and milk, are at room temperature before you start mixing. This will help them combine more smoothly, resulting in a better batter texture.
2. Zesting Lemons: When zesting the lemons, be careful to only grate the yellow part of the peel, avoiding the bitter white pith underneath. This will add a vibrant lemon flavor without any bitterness.
3. Folding Technique: When folding the flour and baking powder into the wet ingredients, use a gentle folding motion to avoid deflating the batter. This will help maintain a light and airy cake texture.
4. Even Baking: To ensure even baking, place the prepared loaf tin in the center of the oven and avoid opening the door during the first 30 minutes of baking. Also, if the top is browning too quickly, you can lightly cover it with foil.
5. Perfect Drizzle: For the lemon drizzle, take the time to allow the sugar to partly dissolve in the lemon juice before pouring it over the cake. Pouring the drizzle over the warm cake allows it to seep in better, enhancing the lemony flavor throughout the cake.
Lemon Drizzle Cake Recipe
My favorite Lemon Drizzle Cake Recipe
Equipment Needed:
1. Oven
2. 22cm loaf tin
3. Parchment paper
4. Mixing bowl
5. Electric mixer or wooden spoon
6. Grater or zester (for lemon zest)
7. Sifter
8. Spatula or large metal spoon
9. Measuring cups and spoons
10. Skewer (for testing cake doneness)
11. Small bowl (for lemon drizzle)
12. Spoon or small whisk (for stirring drizzle)
13. Cooling rack
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- Zest of 2 lemons
- 225g self-raising flour
- 1 tsp baking powder
- 100ml milk
- Juice of 1 lemon
- 75g granulated sugar
Instructions:
1. Set your oven to 180°C (350°F) to preheat, and use some of your favorite grease to coat the inside of a 22cm loaf tin. For easy removal of the cake, line the tin with parchment paper.
2. In a big mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Use either an electric mixer or a wooden spoon.
3. Slowly incorporate the eggs into the mixture, adding them one at a time. Beat the mixture until it is smooth and well combined after each egg.
4. Thoroughly mix the lemon zest into the batter to infuse it with a citrus flavor.
5. Sift together the self-raising flour and the baking powder, and then gently fold them into the wet mixture with a spatula or large metal spoon.
6. Slowly mix in the milk until you reach a homogeneous and smooth mixture of a pourable consistency.
7. Place the cake batter into the prepared loaf tin and spread evenly using a spatula.
8. Place in preheated oven; bake approximately 45-50 minutes. A skewer inserted into the center of the cake should come out clean.
9. Prepare the drizzle while the cake is baking: combine the juice of 1 lemon with the granulated sugar, stirring until the sugar starts to dissolve.
10. When the cake has finished baking, let it cool in the tin for a while, say about 5 minutes. During those 5 minutes, the cake will have cooled just enough so that you can poke holes in it without risking burning your fingers. You’re going to want to poke holes in it because that’s a vital part of the next step, and the next step is what makes this particular lemon drizzle cake so special. Unlike some cakes that you might soak in syrup, this one is not going to be super gooey or overly sweet. Instead, it will be very lemony and very delicious.