Traditional lemon drizzle cake recipe

Traditional lemon drizzle cake recipe

Traditional lemon drizzle cake recipe… There is nothing quite like a classic, and this recipe includes all the traditional ingredients you would expect in a loaf. As the saying goes, if it’s not broken, don’t try to change it.

Prep time: 20 minutes

Cook time: 45 minutes

This Lemon Drizzle Cake recipe is definitely one of our all-time favorite bakes. It consistently ranks as a top choice and is always a hit in any situation that calls for cake (which is pretty much every day, right?) In my opinion, this is the ultimate Lemon Drizzle Cake recipe because it consistently turns out great. It is incredibly flavorful, perfectly moist, and can be made quickly in just one bowl. It’s hard not to love it!

Traditional lemon drizzle cake recipe
Traditional lemon drizzle cake recipe

Traditional lemon drizzle cake recipe

 

Here is a traditional lemon drizzle cake recipe for you:

Ingredients:

175g unsalted butter, softened
175g caster sugar
175g self-raising flour
3 large eggs
Zest of 2 lemons
Juice of 1 lemon
For the drizzle:

Juice of 1 1/2 lemons
100g granulated sugar

Instructions:

Preheat the oven to 180°C (350°F) and grease and line a loaf tin with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
Fold in the remaining flour and the lemon zest until well combined.
Spoon the mixture into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, mix the lemon juice and granulated sugar for the drizzle in a small bowl until the sugar has dissolved.
Once the cake is baked, leave it to cool in the tin for 10 minutes before turning it out onto a wire rack.
While the cake is still warm, prick the top with a skewer and drizzle the lemon-sugar mixture over the cake, allowing it to soak in.
Allow the cake to cool completely before slicing and serving.
Enjoy your delicious traditional lemon drizzle cake!

LEMON DRIZZLE CAKE {EASIEST EVER RECIPE!}
LEMON DRIZZLE CAKE {EASIEST EVER RECIPE!}

Ingredients

 

225g softened unsalted butter

225g caster sugar

4 eggs

Zest of 1 lemon, finely grated

225g self-raising flour

For the drizzle topping:

Juice 1 ½ lemons

85g caster sugar

Method

 

Combine the butter and caster sugar in a bowl and beat until light and fluffy. Add the eggs one at a time, mixing after each addition. Gradually sift in the flour and mix in the grated zest of 1 lemon until the mixture is thoroughly combined.

Prepare a loaf tin by lining it with greaseproof paper measuring 8x21cm. Then, carefully spoon the mixture into the tin and smooth out the top with a spoon.

Cook the cake in the oven at a temperature of 180 degrees Celsius or Gas mark 4 for 45-50 minutes. Check the doneness by inserting a thin skewer into the center of the cake- if it comes out clean, the cake is ready.

After baking, let the cake cool in the pan. Combine lemon juice and caster sugar to create a syrup. Once the cake is warm, poke holes all over it with a skewer or fork, then pour the syrup over it. The juice will be absorbed while the sugar creates a crispy top layer.

Let the cake cool completely in the tin before removing and serving. It can be stored in an airtight container for 3-4 days or frozen for up to 1 month.

Use this helpful tip to make a gluten-free lemon drizzle cake by substituting wheat-free flour for regular flour.

HOW TO MAKE LEMON DRIZZLE CAKE
HOW TO MAKE LEMON DRIZZLE CAKE

HOW TO MAKE LEMON DRIZZLE CAKE
HOW TO MAKE LEMON DRIZZLE CAKE

TOP TIPS FOR MAKING LEMON DRIZZLE CAKE

 

Sure, here are some top tips for making a delicious lemon drizzle cake:

Use Fresh Lemons: Always use fresh lemons for both the zest and juice to get the best flavor in your cake.

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting the recipe. Room temperature ingredients blend together more easily and evenly.

Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.

Prevent Soggy Bottoms: Avoid a soggy bottom by making sure the cake is fully baked before adding the drizzle. Use a skewer to check if the cake is done before adding the lemon syrup.

Poke Holes for Drizzle: Use a skewer or toothpick to poke holes in the cake before adding the lemon drizzle. This allows the syrup to soak into the cake, maximizing the lemon flavor.

Cool Before Drizzling: Allow the cake to cool in the tin for a short time before transferring it to a wire rack. Drizzle the lemon syrup over the cake while it’s still warm, but not piping hot.

Adjust Sweetness: If you prefer a less sweet drizzle, you can reduce the amount of sugar in the lemon syrup to suit your taste.

Storage: Store the lemon drizzle cake in an airtight container at room temperature. The flavors will develop over time, making it even more delicious.

By following these tips, you’ll be on your way to baking a perfect and mouthwatering lemon drizzle cake. Enjoy!

WHY YOU’LL LOVE THIS LEMON DRIZZLE CAKE

 

⭐️ Quick and easy

⭐️ A failsafe, simple method

⭐️ Zingy and zesty to brighten your day!

FAQ

 

WHY HAS MY LEMON DRIZZLE CAKE SUNK?

 

The primary cause of a Lemon Drizzle Cake collapsing in the center is typically when the oven door is opened before the cake has finished baking.

Make sure not to open the door until 40 minutes have passed, and when you do, open it quickly by checking through the oven door.

CAN I MAKE THIS A GLUTEN-FREE LEMON DRIZZLE CAKE?

 

Certainly. Simply substitute the flour with gluten-free self-raising flour. While the cake may slightly sink in the center, it will still have a great taste.

Is it possible for me to create a lemon drizzle cake that does not contain any dairy?

 

Of course! Simply substitute the butter with your usual dairy-free baking spread of choice.

CAN I ADD EXTRA ICING TO THE LEMON DRIZZLE?

 

Certainly! Prepare the drizzle topping using lemon juice and an equal amount of icing sugar, then use a smaller amount of juice with the same amount of sugar to create a thicker icing for the top layer. Achieving a double-decker effect for the win.

Could you please provide me with the measurements in cups?

 

I’m afraid not! Baking requires precise measurements to ensure success, and using cups, which measure volume, can lead to significant errors. It would make things much more difficult for you as a baker.

It is recommended to purchase a set of digital scales in order to ensure successful baking every time. There are many affordable options available on the market.

READ MORE

Best Breakfast Melbourne Cbd