Lemon Drizzle Cake Recipe

Lemon drizzle cake is a traditional British tea-time cake which is made up of butter, sugar, eggs, flour and fresh lemon; it is baked in a loaf tin and has a syrup made from lemon juice and sugar poured over it, the syrup soaking into the warm sponge as the sugar dries on the surface to form a crisp crust.

Why You’ll Love This Recipe

•About 1 hour from start to finish, plus cooling
•Soft, moist crumb that stays fresh for days
•Bright flavour from real lemon zest and juice
•Crunchy sugar crust on top
•Simple method that suits beginners
•Good for afternoon tea or as a gift

Lemon Drizzle Cake Recipe: Moist, Zesty & Easy to Make

Bake a moist lemon drizzle loaf cake with a crisp sugar crust and a sharp lemon flavour. Simple pantry ingredients and about an hour from start to finish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

Ingredients

For the cake:

• •3/4 cup 175 g unsalted butter, softened, plus extra for greasing
• •3/4 cup + 2 tablespoons 175 g caster (superfine) sugar
• •3 large eggs at room temperature
• •1 1/3 cups 175 g self-raising flour
• •Zest of 2 large lemons
• •4 tablespoons milk
• •Pinch of salt

For the lemon drizzle:

• •Juice of 2 large lemons about 4 tablespoons
• •1/2 cup 100 g granulated sugar
• Optional: use 1 tablespoon of poppy seeds; make a glaze by mixing 1/2 cup of icing sugar with 1 tablespoon of lemon juice; and use thin slices of lemon as a decoration.

Method

 

Step-by-Step Instructions

First, get the tin ready.

1. Preheat the oven to 350°F (175°C) and grease a 2 lb (9 x 5 inch) loaf tin, then line it with baking paper.

Rub the zest

1. Into the sugar by rubbing the caster sugar and lemon zest together with your fingertips for a minute or so until they are fragrant, as this will release the lemon oils.

Cream the butter

1. By adding it and beating it for 2 to 3 minutes until it becomes pale and fluffy. Add the eggs one at a time and, with each egg, add a spoonful of flour to avoid splitting.

Complete the batter

1. By folding in the rest of the flour and salt, then adding the milk and mixing just until it’s combined; pour it into the tin and level the surface.
2. Bake it for 40 to 45 minutes until it is golden and a skewer inserted comes out clean. If the top browning is too rapid, then cover it loosely with foil during the last 10 minutes.

Mix the drizzle.

1. While the cake is baking, stir the lemon juice and the granulated sugar together, without dissolving the sugar completely since the crystals will give the crust a crunchy texture.

Drizzle.

1. As soon as the cake has been removed, prick it all over with a skewer, nearly reaching the bottom. Then slowly spoon the drizzle over the top.

The cake should be left

1. In the tin until it is completely cool before being removed and sliced.

Tips for the Best Lemon Drizzle Cake

1. •Use lemons that are fresh. Juice that is bottled tastes flat and lacks the aroma of the zest.
2. Make sure the butter is softened. It should be soft enough to press easily but not completely melted.
3. •Add the eggs one at a time since this will keep the batter smooth.
4. Make a deep prick; the syrup will be able to reach the centre through deep holes.
5. •Pour the drizzle on the cake while it is still warm since a warm sponge cake absorbs the syrup more effectively.
6. Put the cake in the tin and cool it. This will set the crust and ensure clean slices.

What to Serve with Lemon Drizzle Cake

1. It can be served with hot tea or coffee; additionally, a spoonful of whipped cream or Greek yogurt together with some fresh berries also works well.

Easy Variations

1. For poppy seeds, mix in 1 tablespoon of them into the batter.
2. Glazed: once the cake has cooled, cover it with a sugar icing and lemon glaze.
3. For lemon and blueberry: add a handful of blueberries right before baking.
4. For orange drizzle: replace the lemons with oranges.
5. If it is gluten-free, use gluten-free self-raising flour and add an extra tablespoon of milk if the batter is thick.
6. Bake the squares in a square tin for approximately 30 minutes.

Storage and Reheating

1. You can store the cake in a sealed container at room temperature for a maximum of four days, although it tends to be moister on the second day. Wrapped slices can be frozen for up to two months and then left to thaw at room temperature; if you want to serve it warm, heat a slice in a low oven for a few minutes, but do not use the microwave since it can make the cake rubbery.

Frequently Asked Questions

1. Your lemon drizzle cake may be dry because it has been baked for too long or because it has been mixed too much. Try checking it a few minutes before the recommended time and mix it gently.
2. The drizzle should have soaked in rather than having remained on top; perhaps the cake had cooled down too much or the holes had been too shallow. It is necessary to pour the drizzle while the cake is still warm and to prick it deeply.

May I use plain flour?

1. Yes, in that case use 1 1/3 cups (175 g) of plain flour together with 1 1/2 teaspoons of baking powder.
2. Yes, you can prepare it in advance; it keeps well and generally tastes better the next day.

What number of lemons do I need?

1. Two large lemons are sufficient for the zest needed for the batter and for the juice needed for the drizzle.

Notes

Lemon drizzle cake is a simple bake with a big flavour: rub the zest into the sugar, mix gently and pour the syrup over a warm sponge. Baked it? Leave a comment and tell us how it went.