Imagine sinking your teeth into a slice of lemon drizzle cake, where the zesty tang of fresh lemons dances on your tongue, and a sweet, sugary glaze adds the perfect finish. This delightful dessert is not just a treat; it’s a burst of sunshine on a cloudy day, ideal for cozy afternoons or celebrations that call for a sweet twist.
Growing up, my grandmother would whip up her famous lemon drizzle cake every Sunday, filling our home with the tantalizing aroma of baking citrus and sugar. Each bite took me back to those warm family gatherings where laughter mingled with the scent of freshly baked goods. Whether you’re treating yourself after a long week or impressing guests at a gathering, this lemon drizzle cake promises to elevate any occasion to something truly special.
Why You'll Love This Recipe
- This lemon drizzle cake is so easy to whip up, even your cat could do it if it had thumbs
- Bursting with zesty flavor, every bite is like a sunny day in your mouth, brightening up even the gloomiest of Mondays
- With its golden glaze glistening like a trophy for best dessert, it’s sure to steal the show at any gathering
- Whether served as a cheeky afternoon snack or dressed up for a fancy dinner party, this cake knows how to shine in any spotlight
I still remember the joy on my friends’ faces when I surprised them with my first lemon drizzle cake at a picnic.
Essential Ingredients
Here’s what you’ll need to make this delightful lemon drizzle cake:
All-Purpose Flour: Use high-quality flour for a light and fluffy texture in your cake.
Granulated Sugar: Opt for standard granulated sugar to balance the tartness of the lemons effectively.
Baking Powder: This leavening agent helps the cake rise, ensuring a soft crumb.
Salt: A pinch of salt enhances the overall flavor of the cake, making it more delicious.
Unsalted Butter: Room temperature butter is ideal for creaming with sugar for a smooth batter.
Eggs: Fresh eggs add moisture and richness; I recommend using large eggs for consistency.
Fresh Lemons: Use juicy lemons for both zest and juice; they provide vibrant flavor in every bite.
Milk: Whole milk contributes to a tender crumb; you can substitute with buttermilk for added tanginess.
Powdered Sugar: Essential for the drizzle glaze, it creates that sweet finishing touch on top of the cake.
Lemon Zest: Don’t skip this ingredient; it intensifies the lemon flavor in both the cake and glaze.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal later. This step ensures your lemon drizzle cake comes out perfectly every time.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. This is crucial for achieving that light and fluffy texture you want in your cake.
Cream the Butter and Sugar: In a large mixing bowl, beat together ½ cup of softened butter and 1 cup of granulated sugar until the mixture is pale and fluffy, about 3-5 minutes. The aroma will be sweet and inviting, setting the tone for your cake.
Add Eggs and Zest: Incorporate 2 large eggs one at a time, mixing well after each addition. Then, stir in the zest of one lemon for an extra burst of citrus flavor. Your batter should be smooth and slightly thick.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, alternating with ¼ cup of milk. Be gentle here; folding helps maintain that airy texture essential for a delightful lemon drizzle cake.
Bake to Perfection: Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it; you’ll know it’s done when it has a lovely golden color on top!
Chef's Helpful Tips
- Use room temperature ingredients for your lemon drizzle cake; this ensures a smoother batter and better rise
- Be careful not to overmix the batter; gentle folding helps keep the cake light and fluffy
- Let the cake cool completely before drizzling; this prevents the glaze from soaking in too quickly
Perfecting the Cooking Process
To achieve the best lemon drizzle cake, start by preheating your oven to 350°F (175°C). While it warms up, cream together the butter and sugar for about 5 minutes until light and fluffy. Next, mix in eggs one at a time, followed by the flour and lemon zest. Pour into a prepared tin and bake for 30-35 minutes.
Add Your Touch
Get creative with your lemon drizzle cake! Swap in almond extract for a nutty twist, or add blueberries for a burst of flavor. Consider using Greek yogurt instead of sour cream for added moisture. A sprinkle of poppy seeds can also elevate your cake’s texture and look.
Storing & Reheating
To store lemon drizzle cake, wrap it tightly in plastic wrap and place it in an airtight container. It will remain fresh for up to five days at room temperature or up to two weeks in the refrigerator. To reheat, warm individual slices in the microwave for about 10-15 seconds.
FAQ
What is lemon drizzle cake?
Lemon drizzle cake is a moist, zesty dessert topped with a sweet lemon syrup for extra flavor.
How do I store lemon drizzle cake?
Store lemon drizzle cake in an airtight container at room temperature for up to three days.
Can I freeze lemon drizzle cake?
Yes, you can freeze lemon drizzle cake for up to three months, ensuring it’s well-wrapped.
Lemon Drizzle Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat together the butter and sugar until pale and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the lemon zest.
- Gradually fold the dry ingredients into the wet mixture, alternating with the milk.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
