Lemon Drizzle Cake Recipe
Lemon Drizzle Cake is a beloved classic in British baking, known for its bright, refreshing flavor and moist texture. This citrusy treat combines the tang of fresh lemons with the sweetness of a light, fluffy sponge, all topped with a crisp, zesty drizzle that seeps into the cake, creating a delightful contrast of textures.
The origins of Lemon Drizzle Cake are somewhat unclear, but it’s believed to have gained popularity in the 1960s and 1970s. Its simplicity and irresistible flavor have made it a staple at afternoon teas, garden parties, and family gatherings across the United Kingdom and beyond.
This recipe yields a perfectly balanced Lemon Drizzle Cake that’s both elegant and comforting. The cake itself is light and airy, while the lemon syrup adds moisture and intensifies the citrus flavor. The final touch of lemon icing creates a sweet, tangy crust that complements the soft interior beautifully.
Whether you’re an experienced baker or trying your hand at cake-making for the first time, this Lemon Drizzle Cake is sure to impress. It’s perfect for any occasion, from casual weekend treats to more formal celebrations.
Ingredients:
For the Cake:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs, room temperature
- 225g (8 oz) self-raising flour
- 2 tsp baking powder
- Zest of 2 lemons
- 2 tbsp milk
For the Lemon Syrup:
- Juice of 2 lemons
- 85g (3 oz) caster sugar
- For the Lemon Icing:
- 100g (3.5 oz) icing sugar
- Juice of 1 lemon
How to Make:
Preheat your oven to 180°C (160°C fan) or 350°F (320°F fan). Grease and line a 2lb (900g) loaf tin with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Mix well after each addition.
Sift together the remaining flour and baking powder, then gently fold into the mixture using a large metal spoon or spatula.
Add the lemon zest and milk, folding gently until everything is well combined. The batter should have a dropping consistency.
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the lemon syrup. In a small saucepan, heat the lemon juice and caster sugar over low heat, stirring until the sugar has dissolved. Set aside.
Once the cake is baked, leave it in the tin and immediately poke holes all over the top using a skewer or fork.
Slowly pour the warm lemon syrup over the cake, allowing it to soak in. Leave the cake in the tin until it’s completely cool.
For the lemon icing, mix the icing sugar with enough lemon juice to create a runny consistency.
Once the cake is cool, remove it from the tin and place it on a serving plate. Drizzle the lemon icing over the top, allowing it to run down the sides.
Leave the icing to set before slicing and serving.
Chef’s Notes:
Room temperature ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter and a more even texture in the finished cake.
Creaming the butter and sugar: Don’t rush this step. Proper creaming incorporates air into the mixture, resulting in a lighter cake.
Zesting lemons: Only zest the yellow part of the lemon peel, avoiding the bitter white pith underneath.
Preventing a soggy bottom: If you’re concerned about the syrup making the bottom of the cake too moist, you can flip the cake over before adding the syrup, allowing it to soak in from the bottom.
Adjusting lemon flavor: For a more intense lemon flavor, you can add a teaspoon of lemon extract to the cake batter.
Storage: This cake keeps well in an airtight container at room temperature for 3-4 days. The lemon syrup helps keep it moist.
Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature and add the icing before serving.
Variations: Try adding poppy seeds to the batter for a crunchy texture, or replace some of the lemon with lime or orange for a different citrus twist.
Serving suggestions: This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.
Making it gluten-free: You can substitute the self-raising flour with a gluten-free self-raising flour blend. Add 1/4 teaspoon of xanthan gum if it’s not already included in the blend.
Nutritional Value:
Please note that these values are approximate and can vary based on specific ingredients and portion sizes. The following nutritional information is for one slice, assuming the cake is cut into 10 slices:
- Calories: 350-400
- Total Fat: 18-20g
- Saturated Fat: 10-12g
- Cholesterol: 90-100mg
- Sodium: 150-200mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 1g
- Sugars: 30-35g
- Protein: 4-5g
While Lemon Drizzle Cake is a treat and should be enjoyed in moderation as part of a balanced diet, it does offer some nutritional benefits:
Vitamin C: Lemons are an excellent source of vitamin C, which supports immune function and skin health.
Antioxidants: Lemons contain flavonoids, which are antioxidants that may help protect cells from damage.
Calcium and Iron: The cake provides small amounts of these minerals, primarily from the eggs and flour.
Energy: The carbohydrates and fats in the cake provide energy, making it a satisfying snack or dessert.
However, it’s important to note that this cake is high in sugar and saturated fat. Those watching their calorie intake or with specific dietary requirements should enjoy it in moderation.
Conclusion:
Lemon Drizzle Cake is a timeless classic that continues to charm bakers and dessert lovers alike. Its bright, zesty flavor profile makes it a perfect choice for spring and summer gatherings, though it’s equally welcome as a comforting treat on a cold winter’s day.
The beauty of this cake lies in its simplicity. With just a handful of common ingredients and straightforward techniques, you can create a dessert that’s both impressive and deeply satisfying.
The contrast between the light, fluffy sponge and the crisp, tangy drizzle creates a textural experience that’s hard to resist.
While it’s not the healthiest option on the dessert menu, Lemon Drizzle Cake offers a burst of vitamin C and a hefty dose of joy with every slice. Its versatility means it can be dressed up for special occasions or enjoyed as a simple afternoon treat with a cup of tea.
Remember, baking is as much about the process as it is about the end result. Take your time, enjoy the zingy aroma of lemons filling your kitchen, and don’t be afraid to experiment with the recipe to make it your own.
Whether you’re baking for loved ones or treating yourself, this Lemon Drizzle Cake is sure to bring a little sunshine to your day.
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