This is, without a doubt, one of our favourite cakes ever. It’s easy, delicious and works every time. What more could you want from a Lemon Drizzle Cake recipe?! Oh yes! It needs to be moist (sorry for the moist word haters out there but it is TRUE) and super zesty (lemony?! Someone find me some better words here pls where has my brain gone). This recipe has it all in bucket loads. Whip it up in 5 minutes and brighten your week. 🍋
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
225 grams unsalted butter, softened
225 grams caster sugar
225 grams self-raising flour
Zest of 2 lemons
1 teaspoon lemon extract/oil
Juice of 2 lemons
150 grams of icing sugar
75 grams caster sugar
How to make Lemon Drizzle Cake:
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Step 1: Prepare the oven. Heat to 180 degrees C or 160 degrees C fan.
Step 2: Use a greaseproof paper and butter to grease and line a 2-pound loaf tin.
Step 3: In a stand mixer, beat the butter and caster sugar for about 5 minutes until pale and creamy. Beat in the eggs a piece at a time. Continue to beat slowly. Add a tbsp flour if the mixture looks like it is about to split.
Step 4: Fold in the sifted self-raising flour, finely grated lemon zest, and lemon extract or oil until well mixed. Add a tbsp milk if the mixture becomes too thick.
Step 5: Transfer the mixture into the prepared tin. Using a spoon or an offset spatula, level the top of the mixture.
Step 6: Place inside the preheated oven and bake for about 30 minutes, uncovered. Then, use foil to cover and bake for 30 minutes more or until a skewer inserted in the middle of the cake comes out clean.
Step 7: Meanwhile, combine the lemon juice, icing, and caster sugar. Set aside until ready to use.
Step 8: Once done, remove the oven from the cake. Using a thin skewer, prink the entire cake and quickly pour the drizzle on top so the juice will sink in and the sugar will make a lovely, crisp topping.
Step 9: Allow cooling. When ready to serve, garnish with a bit of grated lemon zest.