Description
This Lemon Drizzle Cake recipe is a moist, zesty dessert bursting with bright citrus flavor and tender crumb. Quick to bake and delightfully simple, it balances tangy lemon syrup soaked into a soft sponge, making it perfect for any occasion from afternoon tea to a light dessert after dinner.
Ingredients
Scale
Cake Ingredients
- 225g self-raising flour
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- Zest of 2 medium lemons
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons milk
Drizzle Syrup
- 85g granulated sugar
- 85ml lemon juice (freshly squeezed)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line a loaf tin with parchment paper to ensure your cake doesn’t stick and bakes evenly.
- Cream Butter and Sugar: In a large bowl, beat softened butter with caster sugar until the mixture is pale and fluffy. This incorporates air to help your cake rise beautifully.
- Add Eggs and Lemon Zest: Gradually add eggs one at a time, beating well between additions, then stir in the fresh lemon zest to infuse vibrant citrus aroma right into the batter.
- Fold in Dry Ingredients: Sift self-raising flour over the wet mixture, then gently fold in using a spatula, being careful not to overmix to keep the texture light.
- Add Milk and Combine: Pour in the milk to loosen the batter slightly; combine until smooth, ensuring the batter stays airy and moist.
- Bake: Transfer the batter into your prepared tin and bake in the preheated oven for about 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the Lemon Drizzle: While the cake is baking, mix granulated sugar with fresh lemon juice to create the signature drizzle syrup.
- Drizzle and Cool: Once the cake is out of the oven but still warm, poke holes all over the top with a skewer and pour the lemon drizzle evenly over it, allowing it to soak through while cooling on a wire rack.
Notes
- Use room temperature butter and eggs for smooth mixing and optimal texture.
- Use freshly grated lemon zest and freshly squeezed lemon juice for the most vibrant flavor.
- Poke holes before drizzling to help the syrup absorb into the cake rather than just sitting on top.
- Check the cake a few minutes before the timer’s up to prevent overbaking and dryness.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling to avoid sogginess underneath.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg