Lemon Drizzle Cake Recipe
If you have a soft spot for sweet treats that perfectly balance tangy zest with sugary delight, then you are in for a real treat with this Lemon Drizzle Cake. This beloved British classic is all about capturing that bright, sunshiny lemon flavor in every tender crumb, enhanced by a luxuriously moist finish thanks to a generous drizzle of lemon syrup. Whether you’re baking for a cozy afternoon tea or impressing friends at your next gathering, this Lemon Drizzle Cake never fails to bring a burst of freshness and joy that feels like a hug in dessert form.
Ingredients You’ll Need
The beauty of this Lemon Drizzle Cake lies in its simplicity. Each ingredient plays an essential role, bringing the right texture, balance of sweetness, and that unmistakable citrus pop that makes this cake unforgettable.
- 200g self-raising flour: Provides the perfect lift and structure to keep the cake light and fluffy.
- 200g sugar: Adds sweetness and helps create that crisp, golden crust.
- 200g butter: Brings richness and moisture for a tender crumb that melts in your mouth.
- 4 eggs: Bind everything together and contribute to the cake’s airy texture.
- Zest of 2 lemons: Infuses vibrant citrus aroma and flavor throughout the cake.
- Juice of 1 lemon: Used in the drizzle to soak into the warm cake, adding a tangy, refreshing finish.
How to Make Lemon Drizzle Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 180°C. Grease a loaf tin thoroughly to ensure your Lemon Drizzle Cake releases easily once baked—this small step makes all the difference!
Step 2: Cream the Butter and Sugar
Using a mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy. This is where you start building the texture that will make your cake so soft and tender, so take your time.
Step 3: Add the Eggs
Crack in the eggs one at a time, blending well after each addition. Adding eggs gradually helps to keep the batter smooth and prevents it from splitting, which ensures a perfect cake rise.
Step 4: Fold in the Flour and Lemon Zest
Sift in the self-raising flour to avoid any lumps and gently fold it into the mixture along with the zesty lemon peel. The zest releases oils that will perfume your cake beautifully, making each bite burst with citrusy goodness.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared tin and slide it into the oven. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean. You’ll notice the cake will form a lovely golden crust that hints at the tangy treasure inside.
Step 6: Drizzle the Lemon Syrup While Warm
As soon as the cake is out of the oven and still warm, mix lemon juice with some sugar and pour it over the top. This signature lemon drizzle soaks into the cake, creating that moist, zingy finish that defines the Lemon Drizzle Cake and makes it utterly irresistible.
How to Serve Lemon Drizzle Cake
Garnishes
Simple is best here: a light dusting of icing sugar or a few thin lemon slices placed on top add a pretty, fresh look. For an extra indulgent touch, a dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the experience to dessert perfection.
Side Dishes
This Lemon Drizzle Cake pairs wonderfully with a hot cup of tea or a fresh, fruity salad for a refreshing contrast. Think berries or kiwi slices—fresh fruit complements the zesty notes of the cake and keeps your palate lively.
Creative Ways to Present
Try slicing the cake into petite squares and serving it on a tiered cake stand for an elegant afternoon tea vibe. You can also turn slices into a trifle by layering pieces with lemon curd and whipped cream in glass cups for a fun, layered dessert sensation that’ll wow any guest.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Drizzle Cake fresh by storing it in an airtight container at room temperature. It will stay moist and delicious for up to three days. Avoid refrigeration if possible, as it can dry the cake out.
Freezing
If you want to enjoy your Lemon Drizzle Cake later, slice it first, wrap each piece tightly in plastic wrap, and freeze. Frozen slices will keep beautifully for up to one month—just thaw them at room temperature when you’re ready to indulge.
Reheating
To revive your cake slices, gently warm them in the microwave for about 15 seconds or pop them into a low oven wrapped in foil. This will refresh the moist texture and intensify that lovely lemon aroma.
FAQs
Can I use regular flour instead of self-raising flour?
Yes, you can. Just add 1 1/2 teaspoons of baking powder per 200g of plain flour to mimic self-raising flour’s leavening effect, ensuring your cake rises nicely.
Is it possible to make the Lemon Drizzle Cake dairy-free?
Absolutely! Substitute the butter with a plant-based margarine or coconut oil and use a suitable egg replacer. The cake will still taste fantastic.
How can I make the drizzle less sweet?
Feel free to reduce the sugar in the drizzle mix or increase the lemon juice for a tangier, less sugary finish that’ll still keep the cake moist and flavorful.
Can I add other flavors to the Lemon Drizzle Cake?
Definitely! Adding a teaspoon of poppy seeds or a few raspberries into the batter introduces a lovely textural contrast and a complementary fruitiness that pairs beautifully with lemon.
What is the best way to transport the cake for a picnic?
Once cooled, keep your Lemon Drizzle Cake in a secure cake carrier or wrap it tightly in foil and place it in a sturdy container to protect it from getting squished during travel.
Final Thoughts
This Lemon Drizzle Cake is one of those simple yet spectacular desserts that bring so much sunshine into your kitchen and your taste buds. From the buttery crumb to the zesty, sugary drizzle, every bite is a delightful celebration of lemon’s bright charm. I truly encourage you to try this recipe and share the joy it brings with friends and family—it truly is a slice of happiness on a plate.
