I’ve been making lemon drizzle cake for years, and it’s still a family favorite. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.
The process of making a cake from scratch teaches them about measurements, mixing, and the importance of following a recipe. This cake is a classic British dessert that’s easy to make and always a crowd-pleaser.
The combination of moist lemon-infused cake and tangy drizzle on top is a match made in heaven. When I’m looking for a dessert that’s both impressive and delicious, I always turn to this lemon drizzle cake recipe.
It’s perfect for special occasions like birthdays or holidays, but also works well for everyday family gatherings. The best part is that it’s relatively healthy compared to other cakes, thanks to the use of lemon zest and juice instead of artificial flavorings.
Plus, the citrus flavor is so bright and uplifting that it’s sure to put a smile on everyone’s face. Whether you’re serving it at home or taking it to a potluck, this cake is sure to be a hit.
Over the years, I’ve tweaked this recipe to make it my own, adjusting the amount of lemon juice and sugar to suit my family’s taste preferences. Now, I’m excited to share it with you so you can enjoy it too!
Lemon Drizzle Cake
4.8 from 582 votes
A moist and tangy lemon drizzle cake perfect for afternoon tea or a light dessert. This cake is bursting with lemon flavor and has a delightful citrus glaze.
2Grease and line an 8 inch round cake tin with baking parchment.
3In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and light.
4This should take about 3-5 minutes with an electric mixer.
5Beat in the eggs, one at a time, mixing well after each addition.
6The mixture may curdle slightly, but this will resolve with the addition of the flour.
7Sieve in the flour and baking powder, then add the lemon zest and lemon juice.
8Fold these dry ingredients into the mixture gently until just combined.
9Be careful not to overmix.
10Pour the cake batter into the prepared tin and smooth the top with a spatula.
11Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
12While the cake is baking, prepare the lemon drizzle by mixing together the caster sugar and lemon juice in a small bowl until the sugar has dissolved.
13Once the cake is done, remove it from the oven and let it cool in the tin for 5 minutes.
14Then, using a skewer or fork, poke holes all over the surface of the cake.
15Slowly pour the lemon drizzle over the cake, allowing it to soak into the holes.
16Let the cake cool completely in the tin before removing it to a wire rack.
Tips: For an extra zesty flavor, you can add a few drops of lemon extract to the cake batter. To make a lemon curd filling, simply add 1 tbsp cornflour to the lemon drizzle mixture and heat gently until thickened.
Watch Video Of How Lemon Drizzle Cake Works
Lemon drizzle cake is one of those recipes that never fails me – whether I’m serving it at home or taking it to an event, people always rave about how moist and flavorful it is.
To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days or refrigerate for up to 5 days.
If you want to get fancy, you can even freeze individual slices for up to 2 months – just thaw them at room temperature when you’re ready.
❓ Frequently Asked Questions About Lemon Drizzle Cake
Q: What type of flour should I use for this recipe?
A: For the best results, use unbleached all-purpose flour that’s finely milled and has a low protein content. This will ensure that your cake turns out tender and not too dense.
Q: Can I substitute the granulated sugar with brown sugar?
A: While you can use brown sugar as a substitute, keep in mind that it will give your cake a slightly different flavor profile and texture. If you do decide to use brown sugar, reduce the amount by 1-2 tablespoons since it’s sweeter than granulated sugar.
Q: How long does the cake need to cool before slicing?
A: Let the cake cool completely in the pan before transferring it to a wire rack to cool completely. This will help prevent any moisture from getting trapped inside the cake.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the batter ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 2 months. Just be sure to let it come back to room temperature before baking.
Q: What if I don’t have buttermilk? Can I substitute it with regular milk?
A: You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
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