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Lemon Drizzle Cake

Introduction & method

Lemon Drizzle Cake is really easy to make, and pulsates with lemon flavour. It's very hard not to love.

 Lemon Drizzle Cake Recipe

Make the lemon drizzle cake batter


First of all, pre-heat your oven to 180°C (356°F). If your butter is too hard to work with, zap it in the microwave for 20 seconds. Cut the butter into small chunks. Beat together the caster sugar, butter and zest of 1 lemon, until smooth and creamy. Add the eggs, one at a time. Mix thoroughly after each addition. Fold in the flour and baking powder. Add small amounts of milk until the batter achieves a 'dropping' consistency - this is when a spoonful of batter will fall off a spoon. Be careful not to make the batter so runny that it pours off the spoon.

Bake the lemon drizzle cake


Line a large loaf tin with greaseproof paper or silicon mat. Pour in the batter, and smooth the top flat with a palette knife or spoon. Bake for 50 minutes. At the end of this time, test for doneness by inserting a skewer into the centre - if it comes out clean, the cake is cooked, otherwise give it 5-10 minutes more.

Make the lemon drizzle glaze


While the cake is baking, make up the glaze. Squeeze the juice from the 2 lemons, and stir it together with the brown sugar and the remaining lemon zest. I use granulated sugar because I like a bit of crunch on the top of the cake, but you could use caster sugar instead.

Glaze the lemon drizzle cake


Remove the cake from the oven and prick holes all over the top of it. Pour on some of the glaze and wait for it to be absorbed. Then pour on some some more, and keep doing this until there is almost none left. You'll probably find at this point that you are left with a sugary sludge - spoon this over the top of the cake. Leave the cake in the tin to cool, and then tip it out.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Lemon Drizzle Cake on YouTube.

 
You might also like these recipes:

Welsh Cakes

No-Bake Blueberry Cheesecake

Sticky Toffee Pudding

Ingredients & Info


BATTER
 175 grams softened butter
 175 grams caster sugar
 175 grams self-raising flour
 .75 tsp baking powder
 2-3 tbsp milk
 3 eggs
  zest of 1 lemon
  DRIZZLE
  zest of 1 lemon
  juice of 2 lemons
 100 grams brown sugar

PLUS

If you do not have (or cannot get) self-raising flour, you can use plain (all-purpose) flour, and double the quantity of baking powder.


UNITS:
Metric
US Customary/Imperial

Makes 1 900g (2 pound) cake
Prep time: 15 minutes.
Cooking time: 50 minutes.
Total time: 1 hour 5 minutes.