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Lemon Drizzle Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8
Equipment:
Loaf pan
mixing bowls
whisk
measuring cups
measuring spoons
cooling rack
Cuisine Type: British
Lemon Drizzle Cake is a classic British dessert that combines the zesty flavor of fresh lemons with a moist, tender crumb. This cake is perfect for afternoon tea or as a light dessert, and its bright flavor is sure to impress your guests.
The cake itself is simple to make, and the addition of a lemon syrup drizzled over the top adds an extra layer of sweetness that perfectly complements the tangy lemon flavor. This recipe requires minimal ingredients, making it an accessible option for bakers of all skill levels.
The cake can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Whether you’re celebrating a special occasion or just want to enjoy a slice of homemade cake, this Lemon Drizzle Cake is sure to become a favorite.
Ingredients:
- 225g (2 cups) all-purpose flour
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 100ml (1/2 cup) fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150g (3/4 cup) powdered sugar (for drizzle)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper to prevent sticking. This will guarantee that your cake comes out easily and maintains its shape.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which will help the cake rise and create a tender texture.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice, blending until everything is well combined. The acidity from the lemon juice will complement the richness of the butter and eggs.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched.
- While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar with the remaining lemon juice in a small bowl until smooth. Once the cake is done, let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
- While the cake is still warm, poke holes all over the top with a skewer or toothpick. Pour the lemon drizzle over the cake, allowing it to soak in for extra moisture and flavor. Let the cake cool completely before slicing and serving.
Extra Tips:
For an even more intense lemon flavor, feel free to add a bit of lemon extract to the batter or the drizzle. You can also experiment with adding poppy seeds to the batter for a delightful crunch and an appealing look.
This cake can be stored in an airtight container for several days, making it a great make-ahead option for gatherings.
Enjoy your delicious Lemon Drizzle Cake with a cup of tea or coffee!