The Ultimate Lemon Drizzle Cake

Recipe Introduction

Quick Hook: Craving a Ray of Sunshine?

Ever feel like you need a little pick-me-up? This Ultimate Lemon Drizzle Cake is your answer. It's bursting with bright, lemon flavor. Honestly, it's like sunshine in every bite!

Brief Overview: Tea Time Bliss

This lemon dessert hails from the UK, where it's a classic teatime treat. It's an easy cake recipe that even a beginner can nail.

The prep is about 20 minutes, baking takes 35-40, and you get 8-10 lovely slices.

Main Benefits: Vitamin C Boost!

Besides being utterly delicious, baking with lemons means you get a dose of vitamin C. It’s perfect for a cozy afternoon tea or a casual get-together.

What makes this homemade cake special? The perfect balance of tangy and sweet, of course!

The Story Behind the Zest

I remember my first attempt at this cake. I forgot the lemon zest ! The cake was nice, but it lacked that signature zing.

Don’t make my mistake! The zest is key to unlocking all that bright citrusy goodness.

The Drizzle Drama

Don't skimp on the lemon juice for the drizzle. That's where the magic happens. The drizzle soaks into the cake.

It creates this incredible moist texture that is just divine. You know? It elevates it from plain cake to something truly special.

Get Your Ingredients Sorted

Ready to bake the best lemon drizzle cake of your life? Let's gather those bits and pieces. Trust me, once you smell that baking citrus desserts , you won't regret it!

Gear Up for Lemon Bliss: Ingredients & Equipment

Alright, let's talk about what you'll need to bake a smashing lemon drizzle cake . This lemon dessert is so easy, honestly, even I can't mess it up.

And that's saying something. Are you excited about these lemon recipes ? I know I am!

Main Ingredients: Lemon Love

For the actual homemade cake :

• You'll need 175g (¾ cup plus 2 tablespoons) of unsalted butter, softened. That's key. Don't use that rock hard stuff from the fridge!
• Grab 175g (¾ cup plus 1 tablespoon) of granulated sugar.
• Three large eggs are next. Free range if you're feeling fancy!
• For flour, it's 175g (1 ½ cups) of self raising. This gives the cake that lovely lift, you know?
• Now, the stars of the show: 2 lemons . We need the zest and the juice.
• Finally, just 2 tablespoons of milk.

For the lip-smacking lemon drizzle:

• You'll want 85g (¾ cup) of granulated sugar.
• Then juice of 1 lemon .

Quality check: For the lemons , pick ones that feel heavy for their size. That means they’re juicy, mate! We need all that lemon juice and lemon zest for the perfect zing.

Seasoning Notes: More Than Just Sweet

This easy cake recipe isn't about complicated spices. It's all about that bright, fresh lemon flavor.

• The lemon zest really amplifies the citrus desserts notes. Don't skip it!
• A tiny pinch of salt in the batter helps balance the sweetness.
• Vanilla extract? Nah, we’re letting the lemon shine.

Substitutions? Look, using lime might work in a pinch, but it won't be a proper lemon drizzle cake . It will have a completely different taste.

Equipment Needed: Keep It Simple

You don't need fancy gadgets for this tea time treats .

• A 9 inch loaf tin is essential.
• Parchment paper. Trust me, this prevents sticking and makes cleanup a breeze.
• An electric mixer. Handheld or stand mixer, whatever you’ve got.
• A zester and a juicer. Obvious, right?

Don't have a zester? A fine grater will do. No juicer? Just squeeze those lemons with your hands! I've done it that way loads of times.

This lemon drizzle cake is simple, fun, and guaranteed to brighten up your day. So, grab those ingredients and let's get baking with lemons !

The Ultimate Lemon Drizzle Cake: A Zesty Slice of Sunshine

Honestly, who can resist a slice of sunshine? Especially when it's in cake form? We're diving into the world of lemon recipes and citrus desserts with my go-to lemon drizzle cake recipe.

It's an easy cake recipe that's perfect for tea time treats . Get ready for a taste of pure joy! This homemade cake is the real deal.

Prep Steps: Your Mise en Place Mission

First things first, let's get organised. I can't stress enough how important the essential mise en place is! Gather your 175g softened butter , 175g granulated sugar , 3 large eggs , 175g self raising flour , and 2 glorious lemons ready for zesting and juicing.

Don't forget your 2 tablespoons of milk . For the drizzle, grab 85g granulated sugar and, you guessed it, more lemon juice ! Zest those lemons before you juice them trust me, it’s a game changer.

Safety first, folks! Make sure your hands are dry when using electrical equipment. We don't want any shocks along with our delicious cake.

step-by-step to Lemon Bliss

1. Preheat your oven to 350° F ( 175° C) . Grease and line a 9 inch loaf tin with parchment paper. This will avoid the cake sticking into the pan.
2. Cream together the 175g softened butter and 175g granulated sugar until light and fluffy using an electric mixer.
3. Beat in the 3 large eggs one at a time, making sure each is fully incorporated.
4. Gently fold in the 175g self raising flour , alternating with the lemon zest , the juice of one lemon , and 2 tablespoons of milk . Don't overmix!
5. Pour the batter into the prepared loaf tin and bake for 35- 40 minutes , or until a skewer inserted into the center comes out clean.
6. While the cake is baking, whisk together the 85g granulated sugar and the juice of the remaining lemon for the drizzle.
7. Once the cake is out of the oven, poke holes all over with a skewer. Slowly pour the lemon drizzle over the cake.
8. Let the cake cool completely in the tin before removing.

The cake is ready when the skewer comes out clean. A slightly golden brown top is what you are looking for!

Pro Tips and Tricks

Don't overmix the batter! Overmixing makes a tough cake. Mix until just combined . I swear, the flavour is better.

Common mistake alert: Not poking enough holes! You want that lemon juice to really soak in. So, get poking!

To get the most lemon zest without the bitter white pith, use a microplane zester and apply gentle pressure. It makes the lemon zest better!

Honestly, this lemon drizzle cake is divine. It's perfect for a tea time treat , a lemon dessert to wow your mates, or just because you fancy some baking with lemons .

It is the best thing when you have lemons around.

So there you have it: A slice of sunshine, ready for sharing... or not. Enjoy!

Recipe Notes: Nailing That Lemon Drizzle Cake!

Right, let's talk about making sure your lemon drizzle cake is absolutely banging . Baking ain't always easy, even with a simple easy cake recipe like this.

I've had my fair share of baking fails, trust me! These notes are little nuggets of wisdom I've picked up, so you can avoid my mishaps.

Serving Suggestions: Show Off That Cake!

Think of serving as the big finale, yeah?

Plating and Presentation Ideas : Slice your homemade cake nice and thick. Pop it on a pretty plate. Dust with a tiny bit of icing sugar if you're feeling fancy.

A few lemon zest curls look dead smart too.

Complementary Sides or Beverages : This citrus dessert goes perfectly with a cuppa. A strong builder's brew is my go-to.

If you're feeling posh, try Earl Grey. Or, a refreshing glass of homemade lemonade would be lush. It's brilliant for tea time treats .

Storage Tips: Keeping it Fresh

So, you've baked this gorgeous lemon drizzle cake but have leftovers. Don't worry, I've got you covered.

Refrigeration Guidelines : Wrap the cake tightly in cling film or pop it in an airtight container. It'll keep in the fridge for up to 3 days.

Honestly, it never lasts that long in my house!

Freezing Options : You can freeze this cake. Wrap individual slices well. Freeze for up to 2 months. Let them thaw completely at room temperature before scoffing.

Reheating Instructions : No need to reheat unless you've frozen it! If you have frozen it, let it thaw completely at room temperature.

A wee zap in the microwave for 10 seconds brings it back to life.

Variations: Make It Your Own

Fancy a twist? Let's tweak this recipe. There are lots of amazing lemon recipes .

Dietary Adaptations : For a dairy-free version, use margarine instead of butter. Make sure it's a good baking one. For gluten-free, use a gluten-free self raising flour blend. Honestly, it works a treat!

Seasonal Ingredient Swaps : Try using other citrus fruits like oranges or limes instead of lemons . Makes for a different, but equally scrummy, flavour.

Nutrition Basics: A Treat With Benefits

Okay, let's be real, it's cake. It's not exactly a health food. But baking with lemons does have some perks.

Simplified Nutrition Information : Each slice has about 320 calories. And it's got about 15 grams of fat. Not something you should be eating for every meal!

Key Health Benefits : Lemon juice provides Vitamin C, which is great for your immune system. So, you're getting some good stuff in there, right?

There you have it. My tips to getting this lemon drizzle cake perfect. Get in the kitchen and give it a go! It's easier than you think, and the results are proper amazing.

Let me know how it goes!

Frequently Asked Questions

My lemon drizzle cake is dry! What went wrong?

Ah, the dreaded dry cake! This usually happens when the cake is overbaked, so be sure to check it frequently towards the end of the cooking time. Also, make sure you poke enough holes in the cake after baking, and that you let the lemon drizzle really soak in. Don't be shy with that lemony goodness!

Can I use bottled lemon juice instead of fresh for the Ultimate Lemon Drizzle Cake?

While bottled lemon juice is a convenient option, fresh lemon juice will always give you a brighter, more vibrant flavor in your cake. Bottled juice can sometimes taste a bit artificial, so if you're aiming for that perfect, zesty zing, stick with the fresh stuff!

It's like using instant coffee versus a proper barista made brew both work, but one's definitely a cut above.

How long does this lemon drizzle cake last, and how should I store it?

This cake is usually best enjoyed within 3-4 days. To keep it fresh, store it in an airtight container at room temperature. You can also pop it in the fridge, especially if it's a bit warm, but be aware that it might dry out slightly.

If you're really organised, you could even freeze slices for a later date just wrap them well!

What's the best way to get the most zest and juice from my lemons?

Before juicing, give your lemons a good roll on the countertop this helps release the juices. Use a fine zester to remove the zest, being careful to only get the yellow part and avoid the bitter white pith underneath.

For maximum juice, microwave the lemon for about 10-15 seconds, then roll it again before juicing. You'll be swimming in lemon juice in no time!

Can I adapt this lemon cake recipe to be gluten-free?

Absolutely! Simply substitute the self raising flour with a gluten-free self raising flour blend. You might want to add a teaspoon of xanthan gum to help bind the ingredients, as gluten-free flours can sometimes be a bit crumbly. Keep an eye on the baking time, as gluten-free cakes can sometimes cook a little faster.

I don’t have self raising flour. Is there a substitute I can use for the lemon cake?

Not a problem at all! To make your own self raising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to every 1 cup of all-purpose flour. Whisk it together thoroughly to ensure the baking powder is evenly distributed. This DIY version works a treat and will save you a trip to the shops!