How to Create a Sweet Lemon Drizzle Cake
Are you looking for a delicious treat that’s not too heavy but packed with flavor? A sweet lemon drizzle cake is the answer! This classic dessert combines the tangy zing of lemons with a sugary glaze, creating a perfect balance of sweetness and freshness. It’s ideal for afternoon tea, celebrations, or simply indulging in a slice when you need a pick-me-up! The best part? It’s super simple to make, even if you’re new to baking. Follow this easy recipe, and you’ll have a homemade lemon drizzle cake that tastes fantastic.
What You’ll Need
Before we dive into the steps, gather all your ingredients and tools. Here’s what you’ll need:
Ingredients (for the cake):
- 200g (1 cup) unsalted butter (softened)
- 200g (1 cup) caster sugar (white fine sugar)
- 200g (1.5 cups) self-raising flour
- 4 medium eggs
- Zest of 2 lemons
- Juice of 1 lemon
Ingredients (for the drizzle):
- Juice of 1 lemon
- 100g (1/2 cup) granulated sugar
Tools:
- A mixing bowl
- Electric mixer or hand whisk
- A wooden spoon
- A loaf tin (or a round cake tin)
- Baking paper
- Cooling rack
Step 1: Preheat the Oven and Prepare Your Tin
Start by preheating your oven to 180°C (160°C for fan ovens) or 350°F. While the oven is warming up, prepare your baking tin. Take your loaf tin and line it with baking paper. You can also grease it with butter if you don’t have any baking paper handy. This step will make it easier to remove the cake once baked.
Step 2: Cream the Butter and Sugar
Take the softened butter and caster sugar, and mix them together in a large bowl. Using an electric mixer or hand whisk works best for this step, but a wooden spoon will also do the job if you’re willing to use elbow grease. Beat the mixture until it’s pale, smooth, and fluffy. This step is important as it helps create a light texture for the cake.
Step 3: Add the Eggs
Crack the eggs into a separate bowl (this ensures there are no rogue eggshells). Slowly add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Don’t worry if the mixture looks a little curdled at this stage—it will come together as we add the flour later on.
Step 4: Incorporate the Flour
Sift the self-raising flour into the bowl, a little at a time, as you gently fold it into the mixture. Folding means carefully mixing the flour into the batter using a spoon or spatula, rather than vigorously stirring. The goal is to keep the mixture light and airy so your cake stays fluffy.
Step 5: Add Lemon Zest and Juice
Now it’s time for the magic ingredient: lemons! Grate the zest of two lemons and add that to your cake batter. Then, squeeze the juice from one lemon and pour it into the mix. Stir everything together gently until the lemon flavor is evenly distributed.
Step 6: Bake the Cake
Pour the cake batter into your prepared tin, smoothing out the surface with the back of a spoon. Place the tin in the preheated oven and bake for 40-45 minutes—or until the cake is golden brown and a skewer inserted into the middle comes out clean. If the cake is browning too quickly but isn’t fully cooked, cover the top lightly with foil and continue baking.
Step 7: Make the Lemon Drizzle
While your cake is in the oven, make the lemon drizzle. Mix the juice of one lemon with granulated sugar in a small bowl. Stir well, but don’t worry if the sugar doesn’t fully dissolve—the slightly crunchy texture is part of the charm!
Step 8: Add the Drizzle
Once the cake is baked, take it out of the oven and let it cool for 5 minutes while still in the tin. Use a skewer or toothpick to poke small holes all over the top of the cake. These holes will let the drizzle soak in, making the cake moist and flavorful. Slowly pour the lemon drizzle over the warm cake, letting it seep into the holes.
Step 9: Cool Completely
Carefully remove the cake from the tin and place it on a cooling rack to cool completely. The drizzle will set as the cake cools, creating a sugary crust on top. Resist the temptation to dive in right away—it’s worth the wait!
Step 10: Serve and Enjoy
Once the cake has cooled, slice it up and enjoy with a cup of tea, coffee, or even by itself. Its moist texture and tangy-sweet flavor make it a perfect treat for any time of day. Store any leftovers in an airtight container, though it’s unlikely you’ll have much left!
Final Tips:
- For an extra kick of lemon, you can add a little lemon extract or even more zest to the cake batter.
- If you prefer icing to drizzle, mix powdered sugar with some lemon juice to make a thicker topping.
- Don’t have self-raising flour? Add 2 teaspoons of baking powder to plain flour instead.
That’s all there is to it! Making a lemon drizzle cake at home is easy, fun, and rewarding. Why not give it a try today and impress your friends and family with this tasty homemade dessert?
