Lemon drizzle cake is a quintessential British classic, loved for its bright, zesty flavor and irresistibly moist texture. This cake is a perfect blend of tart and sweet, offering a simple yet decadent treat that’s hard to resist. Whether you’re hosting afternoon tea or looking for a refreshing dessert, a lemon drizzle cake is sure to impress.
Today, I’m sharing my foolproof recipe that guarantees a beautifully baked cake with a crisp, sugary topping. Let’s dive into the world of citrusy goodness!
What Makes Lemon Drizzle Cake So Special?
1. How Long Does It Take?
From start to finish, this recipe takes about 1 hour 15 minutes. The hands-on preparation is quick and easy, requiring only 15 minutes. Perfect for bakers of all levels!
2. How Many Does It Serve?
This recipe yields a delightful 2-lb loaf cake that serves 8–10 people. It’s great for family gatherings, small parties, or even as a treat just for you!
3. What Tools Do You Need?
- A 2-lb loaf tin (approximately 14 x 24 cm)
- Greaseproof paper
- An electric hand mixer or stand mixer
- A skewer or fork (for the drizzle)
- Mixing bowls and a spatula
4. Can You Customize It?
Absolutely! You can easily adapt this recipe to include additional flavors like poppy seeds, coconut, or even a touch of ginger for a spicy kick.
Ingredients for Lemon Drizzle Cake
For the Cake:
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour (sifted)
- Zest of 1 lemon
For the Drizzle:
- Juice of 1½ lemons
- 85g caster sugar
Pro Tip: For an extra burst of lemony flavor, use fresh lemons and zest them just before mixing.
Step-by-Step Guide to Making Lemon Drizzle Cake
Step 1: Prepare Your Ingredients and Equipment
Start by preheating your oven to 180°C (160°C fan)/gas mark 4. While the oven heats up, grease and line your 2-lb loaf tin with greaseproof paper. This ensures easy removal of the cake later.
Next, gather all your ingredients and ensure the butter is softened. Soft butter is crucial for creating a creamy texture in the batter, so take it out of the fridge ahead of time if possible.
Step 2: Cream the Butter and Sugar
Using an electric hand mixer or a stand mixer, beat the 225g of unsalted butter and 225g of caster sugar together until the mixture becomes pale and fluffy. This process incorporates air, ensuring your cake will rise beautifully in the oven.
Add the eggs, one at a time, mixing slowly after each addition. It’s important to mix thoroughly but gently, so the batter remains light and airy.
Step 3: Combine the Dry Ingredients and Lemon Zest
Sift the 225g of self-raising flour directly into the wet mixture to avoid lumps. Add the zest of 1 lemon, and gently fold everything together with a spatula or a wooden spoon. Be careful not to overmix, as this can make the cake dense.
Step 4: Transfer to the Tin and Bake
Spoon the batter into the prepared loaf tin, leveling the surface with a spatula or the back of a spoon. Place it in the preheated oven and bake for 45–50 minutes.
To check if the cake is done, insert a thin skewer or toothpick into the center. If it comes out clean, your cake is ready.
Step 5: Prepare the Lemon Drizzle
While the cake is still warm and in its tin, it’s time to make the signature drizzle that gives this cake its iconic flavor and texture.
In a small bowl, mix together the juice of 1½ lemons and 85g of caster sugar. Stir well until the sugar is fully dissolved, creating a tangy, sugary syrup.
Step 6: Add the Drizzle
Using a skewer or fork, prick the surface of the warm cake all over. Be generous with the pricks—this allows the lemon syrup to seep into the cake, enhancing its flavor and moisture.
Slowly pour the drizzle mixture over the cake, letting it soak into the holes. The syrup will sink into the sponge, while the sugar forms a slightly crisp topping as it cools.
Step 7: Cool and Remove from the Tin
Leave the cake in the tin until it is completely cool. This ensures it retains its structure and allows the drizzle to set perfectly. Once cooled, carefully remove the cake from the tin using the greaseproof paper to lift it out.
Step 8: Serve and Store
Now that your lemon drizzle cake is ready, it’s time to enjoy the fruits of your labor. Slice the cake into generous pieces and serve it as is or pair it with a dollop of cream or a scoop of vanilla ice cream for a touch of indulgence.
Tips for Storage:
- Store the cake in an airtight container at room temperature for up to 3–4 days.
- To keep it moist for longer, you can wrap the cake tightly in foil or plastic wrap.
- Planning to save some for later? The cake freezes beautifully! Wrap it in cling film and then foil, and freeze for up to 1 month. Thaw it at room temperature when ready to serve.
Customization Ideas for Your Lemon Drizzle Cake
- Poppy Seed Addition: Stir 1–2 tablespoons of poppy seeds into the batter for added texture and a nutty flavor.
- Glazed Finish: Mix icing sugar with a few drops of lemon juice to create a thick glaze and drizzle it over the top for an extra layer of sweetness.
- Berry Boost: Add a handful of fresh raspberries or blueberries to the batter for a fruity twist.
Why You’ll Love This Recipe?
This lemon drizzle cake is perfect for all occasions, from casual teatime treats to special celebrations. Its bright, zesty flavor, combined with the perfect balance of sweetness, makes it a crowd-pleaser every time. Whether you’re a novice baker or a seasoned pro, this recipe is easy to follow and yields fantastic results.
So, what are you waiting for? Grab your apron and bake up some sunshine today!
