Lemon drizzle cake recipe

Lemon Drizzle Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Lemon Drizzle Cake is a classic British dessert that combines the tangy flavor of lemons with a moist and fluffy sponge. This recipe yields a deliciously zesty cake, perfect for afternoon tea or as a sweet treat any time of the day. The cake is infused with lemon juice and zest, then topped with a sticky lemon syrup that adds an extra burst of citrusy goodness. Enjoy this delightful dessert that is sure to brighten up your day!

Keywords: Lemon drizzle cake, British dessert, tangy flavor, zesty, citrusy

Lemon drizzle cake recipe details

Lemon drizzle cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

225 g	unsalted butter, softened
225 g	caster sugar
2 large	lemons, juice and zest plus the zest of a third
4 medium	eggs, beaten
200 g	self-raising flour
1 tsp	baking powder
50 g	ground almonds
	icing sugar, for the drizzle

Instructions

Heat oven to Gas Mark 4, 180°C, 350°F, 160C Fan.

Butter an 8-inch, 200cm cake tin and line the base with parchment.

To make the cake: Cream butter and sugar in a bowl until light and fluffy. Add about two thirds of the lemon zest and reserve the rest (the remainder is used in the drizzle) and mix well. Whisk in the eggs gradually and beat well after each addition. If it starts to curdle, add about half to one tablespoon of flour each time.

Sift flour and baking powder and fold into mixture with a large metal spoon. Add the almonds and about 70% of the lemon juice (reserve the rest) and fold in until thoroughly mixed.

Spoon mixture into prepared tin and bake for 1¼ hours or until a skewer inserted into the centre of the cake come out clean.

Allow the cake to cool in its tin for about 40 minutes and then remove it to cool on the rack. About midway into this cooling period, you can make and apply the drizzle.

To make the drizzle: mix the reserved juice and zest with enough icing sugar to make a runny icing – you could use some or all of the juice of the third lemon to make a larger quantity to drizzle over the top and the sides.

Allow cake to cool completely, and the drizzle to set, before slicing. Serve as is with coffee or add some creme fraiche and serve as a pudding.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a