There’s nothing quite like a slice of homemade lemon drizzle cake to brighten up your day. This classic Lemon Drizzle Cake Recipe is a delightful blend of zesty lemon and sweet, buttery sponge, perfect for any occasion. Whether you’re enjoying it with a cup of tea or serving it as a dessert, this lemon drizzle cake is sure to impress.
History:
The lemon drizzle cake is a beloved staple of British baking, often associated with the traditional teatime treat. Its popularity soared in the mid-20th century, although recipes featuring lemon in cakes date back to much earlier. The cake’s charm lies in its simplicity and the delightful contrast between the moist sponge and the tangy lemon syrup. This combination has made it a cherished recipe passed down through generations.
Serving Suggestions:
This lemon drizzle cake is best enjoyed with a hot cup of tea or coffee. For a more indulgent treat, serve it with a dollop of clotted cream or a scoop of vanilla ice cream. Fresh berries on the side can add a lovely burst of flavor and color to your plate. If you’re feeling fancy, dust the cake with a little extra icing sugar before serving for a beautiful finish.
Storing Instructions:
To keep your lemon drizzle cake fresh, store it in an airtight container at room temperature. It will stay delicious for up to 3 days. If you’d like to keep it longer, you can freeze the cake. Wrap it tightly in cling film and then in aluminium foil before placing it in the freezer. It will keep for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.
Reheating Instructions:
While this cake is typically enjoyed at room temperature, you can reheat individual slices if you prefer them warm. Simply pop a slice in the microwave for about 10-15 seconds. Be careful not to overheat it, as this can make the cake dry out.
Conclusion:
We hope you love making and tasting this lemon drizzle cake as much as we do! It’s a timeless recipe that’s sure to become a favourite in your household. Let us know how your baking turned out by leaving a comment below, and don’t forget to share this recipe with your friends and family. For more delightful recipes and baking tips, subscribe to our newsletter!
How to Make Lemon Drizzle Cake Recipe
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Lemon Drizzle Cake Recipe
Description
Ingredients
For the Cake:
For the Drizzle:
Instructions
Making the cake
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Preheat the Oven
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 2lb (900g) loaf tin with baking parchment.
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Prepare the Cake Batter
In a large mixing bowl, beat together the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and fold it into the mixture. Add the lemon zest and milk, and mix until well combined.
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Bake the Cake
Spoon the batter into the prepared loaf tin and level the top with a spoon. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
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Prepare the Drizzle
While the cake is baking, mix the lemon juice and icing sugar in a small bowl until the sugar dissolves completely.
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Drizzle the Cake
Once the cake is out of the oven, let it cool in the tin for about 10 minutes. Poke holes all over the top of the warm cake using a skewer or a fork. Pour the lemon drizzle mixture over the cake, allowing it to soak in.
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Cool and Serve
Let the cake cool completely in the tin before removing and slicing.
Equipment
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Servings 12
- Amount Per Serving
- Calories 320kcal
- Calories from Fat 135kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 85mg29%
- Sodium 150mg7%
- Potassium 85mg3%
- Total Carbohydrate 42g15%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 4g8%
- Vitamin A 600 IU
- Vitamin C 10 mg
- Calcium 25 mg
- Iron 1 mg
- Vitamin E 1 IU
- Vitamin K 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure all ingredients are at room temperature before starting for a smoother batter.
- For an extra lemony kick, add an additional teaspoon of lemon zest to the batter.
- If you prefer a crunchier topping, sprinkle some granulated sugar on top of the cake before pouring the drizzle.
- This cake can be made a day ahead; in fact, it often tastes even better the next day as the flavours have time to meld.
- Serve with a side of whipped cream or a dollop of Greek yogurt for a delightful contrast.
