Classic Lemon Drizzle Cake
1 hour 5 minutes
678 reads
About Classic Lemon Drizzle Cake
This quintessential British classic, the Lemon Drizzle Cake, is the perfect harmony of moist, buttery sponge and a tangy, crunchy lemon syrup. It's a gloriously simple yet impressive bake, ideal for afternoon tea or as a delightful, zesty dessert.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
For the Cake Sponge
- 225 gm Butter softened to room temperature, unsalted
- 225 gm Caster Sugar
- 4 Eggs free-range, large, lightly beaten
- 225 gm Self-Raising Flour sifted
- 1 tsp Baking Powder
- 2 Lemons large, zested
Instructions
Preparing the Batter
- Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 2lb (900g) loaf tin with baking parchment.
- In a large bowl, cream the softened butter and caster sugar with an electric mixer until pale and fluffy.
- Gradually beat in the eggs, one at a time, adding a spoonful of flour if the mixture starts to curdle.
- Sift in the remaining flour and baking powder, then add the lemon zest. Gently fold until just combined.
- Spoon the batter into the prepared tin and level the surface.
Baking and Finishing
- Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake bakes, mix the granulated sugar and lemon juice to create the drizzle.
- Let the cake cool in the tin for 5 minutes, then poke holes all over the top with a skewer.
- Pour the drizzle over the warm cake, allowing it to soak in. Let it cool completely in the tin before serving.
Recipe Notes
Expert Tips & Good to Know
For the best possible texture, ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smooth batter and a tender, even crumb. When folding in the flour, use a light touch and stop as soon as the flour is incorporated to avoid developing gluten, which can make the cake tough.
Variations
This can happen if the oven door was opened too early during baking, or if the cake was underbaked. Always use the skewer test to ensure it's cooked through before removing it from the oven. Can I make this gluten-free?
Yes, substitute the self-raising flour with a good quality gluten-free self-raising flour blend and add 1/4 teaspoon of xanthan gum if your blend doesn't already include it. Storage Instructions Store the cake in an airtight container at room temperature for up to 4 days. Avoid the refrigerator as it can dry out the sponge. You can also freeze the un-drizzled cake for up to 3 months.
- Citrus Swap: Easily convert this recipe to an Orange or Lime Drizzle Cake by swapping the lemons for the same quantity of your chosen citrus.
- Poppy Seed Addition: For a classic pairing, add 1-2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch.
- Icing Topping: For a thicker topping, mix 150g of icing sugar with enough lemon juice to form a thick but pourable paste and pour over the completely cooled cake.
This can happen if the oven door was opened too early during baking, or if the cake was underbaked. Always use the skewer test to ensure it's cooked through before removing it from the oven. Can I make this gluten-free?
Yes, substitute the self-raising flour with a good quality gluten-free self-raising flour blend and add 1/4 teaspoon of xanthan gum if your blend doesn't already include it. Storage Instructions Store the cake in an airtight container at room temperature for up to 4 days. Avoid the refrigerator as it can dry out the sponge. You can also freeze the un-drizzled cake for up to 3 months.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 29gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 47mgPotassium: 88mgFiber: 2gSugar: 10gVitamin A: 573IUVitamin C: 23mgCalcium: 44mgIron: 1mg
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Thank you for sharing this recipe