How to Make a Perfect Lemon Drizzle Cake
Lemon drizzle cake is a classic, light, and refreshing dessert that is loved by many. It’s perfect for tea time, celebrations, or any occasion that calls for a sweet treat. The tangy lemon flavor combined with the sweetness of the drizzle creates an irresistible balance. If you’ve ever wondered how to make the perfect lemon drizzle cake, this guide will take you through every step of the process, from gathering ingredients to serving your delicious creation.
Ingredients
For the cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp lemon juice
- 2 tbsp milk
For the drizzle:
- 100g icing sugar
- 2-3 tbsp freshly squeezed lemon juice
Instructions
1. Preheat the Oven and Prepare the Tin
The first step in making your lemon drizzle cake is to preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a loaf tin (about 8×4 inches) with parchment paper, ensuring the paper comes up the sides for easy removal later. This will help prevent the cake from sticking to the sides and allow you to easily lift it out once baked.
2. Cream the Butter and Sugar
Start by creaming the butter and sugar together until the mixture becomes light and fluffy. This is a key step, as it creates the airy texture in your cake. You can use an electric mixer on medium speed for about 3-5 minutes. If you don’t have an electric mixer, you can do this by hand with a wooden spoon or whisk, but it will take a little longer.
3. Add the Eggs
Once the butter and sugar are creamed, add the eggs one at a time. Beat each egg into the mixture before adding the next. If you find the mixture starts to curdle slightly, add a tablespoon of flour with the last egg to help smooth it out. The eggs help provide structure and moisture to the cake.
4. Mix in the Dry Ingredients
Sift the self-raising flour and baking powder together to ensure even distribution of the raising agents. Gradually fold the flour mixture into the wet ingredients, being careful not to overwork the batter. Overmixing can lead to a dense cake. Add the lemon zest at this stage to infuse the batter with that fresh, citrusy flavor.
5. Add Lemon Juice and Milk
To finish the batter, add the lemon juice and milk. This will help loosen the mixture and make it slightly smoother, ensuring a light and tender crumb. Stir gently until combined.
6. Bake the Cake
Spoon the cake batter into the prepared loaf tin, smoothing the top with a spatula. Place it in the preheated oven and bake for 45-55 minutes. Check the cake by inserting a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is ready. If the cake is browning too quickly, you can loosely cover it with foil and continue baking until cooked through.
7. Prepare the Lemon Drizzle
While the cake is baking, prepare the lemon drizzle by mixing the icing sugar with lemon juice in a small bowl. The drizzle should be smooth but slightly thick, so adjust the amount of lemon juice to your preference. If it’s too runny, add a little more icing sugar. If it’s too thick, add a bit more lemon juice.
8. Drizzle the Cake
Once the cake has baked and cooled slightly in the tin (about 10 minutes), use a skewer or fork to make small holes all over the top of the cake. This will allow the lemon drizzle to soak into the cake, adding moisture and flavor.
Pour the lemon drizzle over the cake, allowing it to seep into the holes and glaze the top. The drizzle will set as it cools, creating a glossy, zesty finish.
9. Cool and Serve
Let the cake cool completely in the tin before transferring it to a wire rack. This ensures the drizzle has set properly. Once cool, slice and serve your lemon drizzle cake with a cup of tea or as a refreshing dessert.
Tips for the Perfect Lemon Drizzle Cake
- Use fresh lemons: Freshly squeezed lemon juice and zest will give the best flavor. Bottled lemon juice can be too tart or artificial tasting.
- Don’t skip the holes: The holes in the cake allow the drizzle to penetrate and keep the cake moist. It’s a key step for the perfect lemon drizzle.
- Add a little extra zest: If you love the citrus flavor, feel free to add an extra teaspoon of lemon zest to the batter.
- Let the cake cool slightly before drizzling: This helps the drizzle soak in better rather than just sitting on top.
Variations
If you want to get creative with your lemon drizzle cake, try these variations:
- Lemon and Poppy Seed Cake: Add 2-3 tablespoons of poppy seeds to the batter for a delightful texture and added flavor.
- Lemon and Blueberry Cake: Fold in a handful of fresh or frozen blueberries to the batter for a fruity twist.
- Glazed Lemon Bundt Cake: Use the same recipe but bake it in a Bundt pan for a different shape. The glaze will also look beautiful on the intricate bundt design.
Why Lemon Drizzle Cake is So Popular
The simplicity of lemon drizzle cake makes it a beloved treat. The bright, fresh lemon flavor pairs perfectly with the sweetness of the cake and drizzle, making it a versatile dessert for any occasion. Whether you’re having a quiet afternoon at home or hosting a party, this cake is sure to be a hit.
This cake is also incredibly moist thanks to the drizzle, which not only enhances the flavor but ensures it stays fresh for several days. It’s one of those cakes that gets better over time, allowing the flavors to meld together.
Final Thoughts
Making a perfect lemon drizzle cake is easy and rewarding. With just a few simple ingredients, you can create a cake that’s bursting with flavor and sure to impress your family and friends. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and guaranteed to deliver a delicious, zesty treat.