This has to be one of my favourite cake. A lemon Drizzle Cake is as good as it sounds. A cake that packs a lemon hit with a soft body and sticky top. This is ideal as a snack and side dish. Also, make a few days in advance and store in the fridge. However, they never that last long as so popular.
Lemon drizzle cake is a classic British treat, beloved for its light, moist texture and vibrant citrus flavour. This timeless bake, often served with a cup of tea, captures the essence of fresh lemons, making it a refreshing delight that never fails to impress.
The cake itself is a simple, yet delicious combination of basic ingredients: free-range eggs, lemon zest, unsalted butter, caster sugar, and self-raising flour. Each element plays a crucial role in achieving the perfect balance of flavour and texture. The butter and sugar are creamed together to create a light, airy base, while the lemon zest adds a zingy aroma and a hint of tang that makes the cake so distinctive.
Once baked, the real magic happens with the drizzle. Made from the juice of two large lemons and caster sugar, the drizzle is poured over the cake while it’s still warm. This allows the cake to absorb the tangy syrup, infusing every bite with a burst of lemony goodness. The drizzle also gives the cake its characteristic sticky, shiny top, adding an extra layer of sweetness and a slight crunch as the sugar crystallises.
What makes lemon drizzle cake so special is its versatility. It’s perfect for nearly any occasion, from a simple afternoon tea to a celebratory gathering. Its fresh, zesty flavour and moist crumb make it a favourite across generations, appealing to both young and old alike.
In essence, lemon drizzle cake is a delightful blend of simplicity and flavour. It’s a cake that embodies the joy of home baking, offering a taste of sunshine with every slice. Whether you’re an experienced baker or just starting out, this classic cake is sure to become a staple in your baking repertoire. If you hadn’t figured it out, I love this cake.
Lemon Drizzle Cake
The more I make this, the quicker its gone.
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Servings: 10 Slices
Calories: 401kcal
Ingredients
For the Cake
- 4 large eggs free range
- 1 large lemon zest only
- 225 g unsalted butter room temp
- 225 g caster sugar
- 225 g self-raising flour
For the Drizzle
- 2 large lemons juice only
- 85 g caster sugar
Instructions
- Preheat the oven to 180C or 160C fan or gas mark 4.
- In a mixing bowl, add the butter and caster sugar until thoroughly combined. Should be a pale colour.225 g unsalted butter, 225 g caster sugar
- Add one egg at a time mixing until combined. Repeat until the eggs are mixed.4 large eggs
- Using a fine sieve, sift the flour and add the zest of a lemon. Mix until combined.225 g self-raising flour, 1 large lemon
- Line a loaf tin (I usually use a 3in x 9 inch tin) with greaseproof/parchment paper.
- Add the cake mixture carefully so not to spill any. Level with the back of a spoon or spatula.
- Pop the cake in the preheated oven for 45-50 minutes.
- To test whether the cake is cooked all the way through, piece the cake in the middle with a metal skewer., If the skewer comes out clean, its cooked. If not then it needs a bit more time in the oven.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- When cooked, place to one side leaving it in the cake tin.
- In another mixing bowl, combine the lemon juice and caster sugar and mix thoroughly until lovely and gooey.2 large lemons, 85 g caster sugar
- Whilst the cake is still warm, use the skewer again to piece the cake all over to allow for the drizzle to soak through.
- Pour the lemon drizzle all over the cake slowly making surely to cover the cake. The drizzle will sink into the holes.
- Leave the cake in the tin to cool completely. Remove from the tin using the parchment paper and serve.
- This cake will be perfect for a few days in an airtight container if it lasts that long.
Nutrition
Calories: 401kcal | Carbohydrates: 50g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 32mg | Potassium: 101mg | Fiber: 1g | Sugar: 32g | Vitamin A: 678IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg
11 comments
The lemon drizzle cake was nice, but it didn’t quite blow me away. It must be my personal tastes.
The cake was incredibly soft and buttery, with just the right amount of lemon zest to keep it from being too sweet.
Really enjoyed this lemon drizzle cake. It had a lovely light texture and the lemon flavour was spot on.
It’s the kind of cake you can’t stop at just one slice! Perfect with a cup of tea.
I have officially found my new favourite cake. The flavour of the lemon drizzle is absolutely amazing.
I made the first one 3 days ago and now making another as its gone!
his cake is a must-try for any lemon lover. The balance between the sweet cake and the tangy lemon drizzle is absolutely perfect.
It’s refreshing without being too tart, and the texture is soft and fluffy. It was a big hit with my family
The drizzle soaked into the cake perfectly, making each bite deliciously moist. This will definitely become a regular
Simply put the best lemon drizzle cake I’ve ever had!
The drizzle was just the right consistency, not too runny or too thick. The only reason I’m not giving it five stars is that I wish it had a bit more of a crunch on the top.