Lemon Drizzle Cake is a classic cake, eaten at any time of the year, but especially in the summer. They are so simple to make, and nearly everyone enjoys them, so why not make two at once, one for later or give one as a gift to a friend. The trick to this cake is not over-beating the cake batter when mixing, it needs to be light, so use a ‘folding’ technique rather than a mixing one. Some people also add a lemon butter icing on top of the cake, as well as the drizzle, this can be made using icing sugar, butter and lemon zest.
Lemon Drizzle Cake Recipe
Tip: Buy good quality unwaxed organic lemons for this cake, not the ‘waxy’ shiny ones, as we need the skin for the zest.
Recipe Ingredients:
- 300g plain flour (sifted)
- 250g unsalted butter, (softened)
- 250g caster sugar
- 2 tsp baking powder
- 4 eggs
- 2 lemons (finely grated zest only)
for the drizzle topping
- 2 lemons (juice only)
- 100g caster sugar
Ingredients For Lemon Drizzle Cake
Recipe Method:
Pre Heat the oven to 180C /gas 4.
In a large mixing bowl beat together the softened butter and sugar until pale and creamy, into this mixture add the zest of 2 lemons. Crack the eggs into another bowl and whisk together, then slowly add the whisked eggs into the creamed sugar, whisking them in. Sift in the flour and baking powder and fold into the wet ingredients (do not over-beat, or the cake will be tough).
Folding In The Wet Ingredients With The Dry Ingredients
Lightly butter a good quality loaf tin (8 x 21cm) or line it with greaseproof paper, then spoon in the cake mixture, and level the top off with the back of the spoon. Bake the lemon drizzle cake for 45-50 minutes at 180C, until a thin skewer inserted into the centre of the cake comes out clean. Once baked, remove from the oven and allow to cool in its tin.
Baking The Lemon Drizzle Cake & Making The Simple Lemon Syrup
While the cake is cooling in its tin, in a saucepan gently heat (do not boil) the lemon juice and sugar to make the drizzle (syrup). Once made and the cake has cooled slightly, prick the warm cake all over with a skewer or fork, then slowly pour over the lemon drizzle – the juice will sink in and the sugar will form a lovely crisp and sticky topping. Leave the cake in the tin until completely cool, then remove and serve in slices.
This Lemon Drizzle Cake will keep in an airtight container for 3-4 days, or, if you want to freeze it, for up to 1 month.
Lemon Drizzle Cake
