Lemon Drizzle Cake – If you’re looking for a simple, yet incredibly delicious cake recipe, look no further than this Best Ever Lemon Drizzle Cake. Bursting with lemon flavor and finished with a crisp, sweet topping, this cake is sure to impress. Whether you’re serving it to guests or enjoying a slice with your afternoon tea, this recipe is a must-try.
This lemon drizzle cake recipe holds a special place in my heart. It’s become a staple in my household and my family can’t get enough of it. Every time I make it, my husband is always the first one to grab a slice and it’s always met with rave reviews. It’s the perfect treat for any occasion, from birthdays to lazy Sundays at home. Plus, it’s incredibly easy to make, so you can whip it up in no time.
Why This Best Ever Lemon Drizzle Cake is Worth Trying?
- Bursting with fresh lemon flavor from both zest and juice
- Finished with a crispy, sweet topping that’s simply irresistible
- Incredibly easy to make, with simple ingredients and straightforward directions
- Perfect for any occasion, from afternoon tea to dessert after dinner
- Can be made ahead of time and stored in an airtight container for several days
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) caster sugar
- 4 large eggs
- 2 cups (225g) self-raising flour
- Zest of 2 lemons
- 1 tsp lemon extract/oil
- Juice of 2 lemons
- 2/3 cup (150g) icing sugar
- 1/3 cup (75g) caster sugar
Directions:
Preheat your oven to 180 C /160 C fan and grease and line a 2 lb. loaf tin with greaseproof paper and butter.
Beat together the butter and caster sugar in a stand mixer until pale and creamy, about 5 minutes. Add the eggs, one at a time, slowly mixing through. If the mixture looks like it’s about to split, add a tablespoon of flour to bring it back together.
Sift in the self-raising flour and add the finely grated lemon zest and the lemon extract/oil, then fold in until well combined. If the mixture is too thick, add 1 tablespoon of milk to loosen slightly.
Spoon the mixture into your prepared tin and level the top with a spoon or offset spatula.
Bake for 30 mins, uncovered, then cover with foil and bake for a further 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
Whilst the cake is cooking, mix together the lemon juice, icing and caster sugars to make the drizzle and set aside until needed.
Once out of the oven, prick the warm cake all over with a thin skewer, then immediately pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve with a little lemon zest grated over the top if you wish.
Notes:
- This recipe can also be made as cupcakes or a round cake – adjust the cooking time accordingly.
- If you don’t have lemon extract/oil, you can use a little extra lemon zest instead.
- Make sure to prick the cake all over with a thin skewer before pouring over the drizzle – this will help the juice to sink in and the sugar to form a lovely, crisp topping.
- If you prefer a less sweet cake, you can reduce the amount of icing sugar in the drizzle.
The Best Ever Lemon Drizzle Cake is a simple yet delicious dessert that is sure to impress. The combination of zesty lemon and sweet drizzle creates a mouth-watering treat that is perfect for any occasion. Whether you serve it at a tea party, as an after-dinner dessert, or just as a snack, this cake is sure to be a hit with everyone. So go ahead and give it a try – you won’t be disappointed!
FAQ
How do I know when the cake is done?
Insert a skewer into the center of the cake – if it comes out clean, the cake is done. If there is still batter on the skewer, bake for a few more minutes before checking again.
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter in this recipe, as the cake can become too salty with salted butter. If you only have salted butter, reduce the amount of salt in the recipe accordingly.
Can I make this cake in advance?
Yes, this cake can be made a day or two in advance and stored in an airtight container. In fact, the flavor often improves with time!
Can I freeze this cake?
Yes, this cake can be frozen for up to three months. Make sure to wrap it well in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Can I substitute other citrus fruits for the lemons?
Yes, this recipe can be adapted to use other citrus fruits like oranges or limes. Simply substitute the zest and juice of your chosen fruit in place of the lemons.
Lemon Drizzle Cake
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 225g caster sugar
- 4 large eggs
- 2 cups 225g self-raising flour
- Zest of 2 lemons
- 1 tsp lemon extract/oil
- Juice of 2 lemons
- 2/3 cup 150g icing sugar
- 1/3 cup 75g caster sugar
Instructions
- Preheat your oven to 180 C /160 C fan and grease and line a 2 lb loaf tin with greaseproof paper and butter.
- Beat together the butter and caster sugar in a stand mixer until pale and creamy, about 5 minutes. Add the eggs, one at a time, slowly mixing through. If the mixture looks like it’s about to split, add a tablespoon of flour to bring it back together.
- Sift in the self-raising flour and add the finely grated lemon zest and the lemon extract/oil, then fold in until well combined. If the mixture is too thick, add 1 tablespoon of milk to loosen slightly.
- Spoon the mixture into your prepared tin and level the top with a spoon or offset spatula.
- Bake for 30 mins, uncovered, then cover with foil and bake for a further 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Whilst the cake is cooking, mix together the lemon juice, icing and caster sugars to make the drizzle and set aside until needed.
- Once out of the oven, prick the warm cake all over with a thin skewer, then immediately pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve with a little lemon zest grated over the top if you wish.
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