Easy Lemon Drizzle Cake Recipe | Bake & Enjoy!

As somebody who loves baking, I am excited to share with you my homemade lemon drizzle cake recipe! If you’re looking for a delicious and easy baked treat that’s sure to impress, this recipe is exactly what you need. With simple ingredients and clear instructions, creating this moist and zesty cake is an absolute breeze. So are you ready to dive in and create your own perfect lemon drizzle cake?

Before we start, let’s make sure you’ve got everything you need. Check your pant

ry for the ingredients from our lemon drizzle cake recipe list, and if not, add it to your grocery list! Let’s get started!

Ingredients for Lemon Drizzle Cake

Before I share my lemon drizzle cake recipe, let’s make sure we’ve got all the ingredients we need. This recipe requires:

These simple and easily available ingredients will come together to create a light, moist, and zesty lemon drizzle cake, perfect for any occasion.

Note: If you don’t have fresh lemons, you can use bottled lemon juice, but fresh is always best for the fullest flavor.

Instructions for Lemon Drizzle Cake

1. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar.

2. Beat the mixture until it becomes pale and fluffy, which usually takes about 3-5 minutes. This step is crucial as it helps create a fine crumb and soft texture for the cake.

3. Gradually add the eggs to the creamed butter and sugar, one at a time.

4. Mix well after each addition until fully incorporated. This ensures a smooth batter and prevents curdling.

5. In another bowl, whisk together the all-purpose flour, baking powder, and lemon zest.

6. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing until just combined. Be careful not to overmix; this could lead to a tough cake. The batter should be smooth and creamy.

7. Preheat your oven to 180°C (350°F).

8. Grease a round or rectangular cake tin with butter or line it with parchment paper to prevent sticking.

9. Pour the prepared cake batter into the greased tin. Use a spatula to smooth the top evenly.

10. Place the tin in the preheated oven and bake for approximately 40 minutes.

11. To check for doneness, insert a skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.

12. Once baked, remove from the oven and let cool in the tin for about 10 minutes. Avoid opening the oven door too frequently while baking, as this can cause the cake to sink.

13. While the cake cools, prepare the lemon drizzle by juicing fresh lemons until you have about 50ml of juice.

14. In a bowl, combine the lemon juice and icing sugar. Stir until the mixture is smooth and runny. Adjust the sweetness by adding more icing sugar for a sweeter drizzle, or add more lemon juice for a tart flavor.

15. Using a skewer or toothpick, poke holes all over the top of the still-warm cake. This allows the lemon drizzle to soak in and infuse the cake with flavor and moisture.

16. Pour the prepared lemon drizzle over the cake, ensuring an even distribution across the surface. The aromatic drizzle will enhance the cake’s flavor and make it irresistibly moist.

17. Let the cake cool in the tin completely before removing it. This allows the drizzle time to seep into the cake and meld the flavors together.

18. Once cooled, carefully remove the cake from the tin, slice, and serve. Enjoy the refreshing burst of citrus flavor in each bite!

Serving and Enjoying the Lemon Drizzle Cake

Once the lemon drizzle cake has cooled, it’s time to enjoy the fruits of your labor. This cake can be served as is, or you can add a sprinkle of icing sugar on top for an extra touch of sweetness. Whether you’re hosting a tea party or a family gathering, this classic lemon drizzle cake is the perfect addition to any dessert table.

For those looking for the best lemon drizzle cake recipe, look no further than this classic recipe. The moist and zesty texture of this cake has made it a crowd favorite for generations. If you’re looking to switch things up, consider trying a lemon drizzle loaf instead. This cake is just as delicious and easy to make, and can be sliced and served as a more portable option.

Tips for Serving:

• Cut the cake into portioned slices before serving for easy consumption
• Pair the cake with a cup of tea or coffee for the ultimate indulgence
• Add a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience

“This cake is an absolute classic, and for good reason. The combination of moist sponge, tangy lemon and sweet icing is unbeatable. My family can’t get enough of it and it’s the perfect sweet treat to share with loved ones.” – Mary Berry

Comparison Table: Lemon Drizzle Cake vs. Lemon Drizzle Loaf

The best lemon drizzle cake recipe is one that is easy to follow and creates a deliciously moist and zesty cake. Whether you opt for a classic lemon drizzle cake or a lemon drizzle loaf, these cakes are perfect for any occasion. Enjoy a slice with a cup of tea and savor the deliciousness of this timeless dessert.

Variations and Tips

Add some excitement to your lemon drizzle cake by exploring some variations. There are several ways to create a unique twist on this classic dessert. Here are some ideas to get you started:

Poppy Seed Lemon Cake

If you love a bit of crunch in your cake, try adding poppy seeds to your batter. The combination of lemon and poppy seed creates a delightful texture that’s sure to impress. Simply add 2 tablespoons of poppy seeds to your batter before baking.

Orange and Lemon Drizzle Cake

For a citrusy blend, substitute some of the lemon juice with orange juice. The combination of the two fruits makes for a refreshing and zesty cake that’s perfect for summer picnics. Simply mix 50ml of orange juice with 50ml of lemon juice for the drizzle.

Lemon Drizzle Loaf Cake

If you prefer a loaf-shaped cake instead of a classic round cake, switch to a loaf tin and adjust the baking time accordingly. A lemon drizzle loaf cake makes for a perfect addition to your breakfast or afternoon tea. And it’s easy to slice and serve.

Tip: To give your cake an extra citrusy kick, add a bit of lemon zest to the mix. The zest has a more concentrated lemon flavor compared to the juice, so it’s a great way to enhance the zestiness of your cake.

Get creative and experiment with your lemon drizzle cake by trying out these variations. Don’t be afraid to take risks and see what new flavour combinations you can come up with!

Famous Chef’s Lemon Drizzle Variations

Mary Berry Lemon Drizzle Cake

Instructions:

1. Prepare the Cake Batter: In a large mixing bowl, cream together 225g of unsalted butter and 225g of caster sugar until the mixture is light and fluffy. This process incorporates air, which will help the cake rise.
2. Add Eggs: Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the zest of 2 lemons, which will infuse the batter with a bright citrus flavor.
3. Combine Dry Ingredients: Sift in 225g of self-raising flour along with a pinch of salt. Gently fold the dry ingredients into the mixture until just combined, then add the juice of 1 lemon for an extra zing.
4. Bake: Pour the batter into a greased loaf tin and bake in a preheated oven at 180°C (160°C fan) for 50-60 minutes, or until a skewer inserted into the center comes out clean.
5. Make the Drizzle: While the cake is baking, mix 150g of icing sugar with the juice of 1 lemon. Once the cake is out of the oven, poke holes in the top and pour the drizzle over it while it’s still warm.

Difference: Mary Berry’s version is known for its classic buttery flavor and a generous drizzle of icing that contrasts beautifully with the cake’s texture. The use of self-raising flour ensures a soft, light crumb.

Nigella Lawson Lemon Drizzle Cake

Instructions:

1. Mix Wet Ingredients: In a large bowl, whisk together 250ml of sunflower oil, 250g of sugar, and 4 large eggs. The oil makes for a moist cake, while the sugar adds sweetness.
2. Add Flour and Baking Powder: Gradually stir in 250g of plain flour and 1 tsp of baking powder, ensuring there are no lumps.
3. Incorporate Zest and Juice: Add the zest and juice of 2 lemons, mixing until everything is well combined.
4. Bake: Pour the mixture into a greased loaf tin and bake at 180°C (160°C fan) for 45-50 minutes, or until a skewer comes out clean.
5. Prepare Drizzle: While the cake is still warm, combine 200g of icing sugar with the juice of 1 lemon and pour over the top.

Difference: Nigella’s recipe features oil for moisture and a lighter texture, resulting in a cake that stays fresh longer. The sweeter icing drizzle enhances the overall sweetness.

Paul Hollywood Lemon Drizzle Cake

Instructions:

1. Cream Butter and Sugar: In a mixing bowl, beat 250g of unsalted butter and 250g of caster sugar until light and fluffy, creating a pale mixture that will add volume to the cake.
2. Add Eggs and Zest: Mix in 4 eggs one at a time, ensuring each is well blended. Add the zest of 2 lemons for a fresh aroma.
3. Mix Dry Ingredients: Fold in 250g of self-raising flour and a pinch of salt, ensuring you don’t overmix to keep the cake tender.
4. Bake: Pour the batter into a greased loaf tin and bake at 180°C (160°C fan) for about 50 minutes, or until golden and cooked through.
5. Create the Drizzle: For the drizzle, mix 100g of icing sugar with the juice of 1 lemon and pour it over the warm cake, allowing it to soak in.

Difference: Paul’s version emphasizes a firmer cake texture with a well-balanced tartness in the drizzle, achieving a perfect balance between sweet and tangy.

James Martin Lemon Drizzle Cake

Instructions:

1. Beat Ingredients: In a bowl, cream together 250g of unsalted butter and 250g of sugar until fluffy and pale.
2. Incorporate Eggs: Add 4 eggs one at a time, mixing well after each addition, then add the zest of 1 lemon.
3. Add Dry Ingredients: Fold in 250g of self-raising flour, a pinch of salt, and the juice of 1 lemon, mixing gently to combine.
4. Bake: Pour the batter into a greased loaf tin and bake at 180°C (160°C fan) for 50-55 minutes.
5. Drizzle Preparation: Combine 200g of icing sugar with lemon juice for the drizzle, and pour over the cake while it’s still warm.

Difference: James adds a touch of extra zest for a more pronounced lemon flavor and focuses on a moist crumb, giving the cake a delightful citrus punch.

Jamie Oliver Lemon Drizzle Cake

Instructions:

1. Cream Butter and Sugar: In a mixing bowl, beat together 250g of unsalted butter and 250g of sugar until light and fluffy.
2. Mix in Eggs: Add 4 large eggs and the zest of 2 lemons, mixing until well combined.
3. Combine Flour: Stir in 250g of self-raising flour and a pinch of salt, then add the juice of 2 lemons for extra flavor.
4. Bake: Bake in a preheated oven at 180°C (160°C fan) for about 50 minutes or until a skewer comes out clean.
5. Prepare Drizzle: Mix 200g of icing sugar with the juice of 2 lemons and drizzle over the warm cake.

Difference: Jamie’s recipe features a zesty kick with lemon juice in both the cake and drizzle, enhancing the overall flavor profile and making it exceptionally refreshing.

Tana Ramsay Lemon Drizzle Cake

Instructions:

1. Cream Butter and Sugar: Beat 225g of unsalted butter and 225g of sugar together until light and fluffy.
2. Add Eggs: Mix in 4 large eggs and the zest of 1 lemon for flavor.
3. Fold in Dry Ingredients: Incorporate 225g of self-raising flour and the juice of 1 lemon, mixing until just combined.
4. Bake: Pour the mixture into a loaf tin and bake at 180°C (160°C fan) for 45-50 minutes.
5. Drizzle: Mix 150g of icing sugar with lemon juice and pour over the warm cake.

Difference: Tana’s cake has a light texture with less zest, allowing the drizzle to shine through more prominently, providing a balanced sweetness.

Jane’s Patisserie Lemon Drizzle Cake

Instructions:

1. Mix Ingredients: Cream together 250g of unsalted butter and 250g of caster sugar until light and fluffy.
2. Add Eggs and Zest: Beat in 4 large eggs and the zest of 2 lemons to infuse flavor.
3. Incorporate Dry Ingredients: Fold in 250g of self-raising flour and the juice of 1 lemon, mixing gently.
4. Bake: Pour the batter into a loaf tin and bake at 180°C (160°C fan) for about 50 minutes.
5. Drizzle Preparation: Combine 200g of icing sugar with lemon juice and drizzle over the cake once it’s cool.

Difference: Jane’s approach results in a cake with a finer crumb and a more refined drizzle texture, perfect for a sophisticated dessert.

Becky Excell Lemon Drizzle Cake

Instructions:

1. Cream Butter and Sugar: In a mixing bowl, beat 200g of unsalted butter and 200g of sugar until fluffy.
2. Add Eggs: Mix in 3 large eggs and the zest of 2 lemons for a fresh flavor.
3. Combine Ingredients: Fold in 200g of gluten-free flour and 1 tsp of baking powder, then add the juice of 1 lemon.
4. Bake: Pour into a preheated oven at 180°C (160°C fan) for 45-50 minutes.
5. Prepare the Drizzle: Combine 150g of icing sugar with lemon juice and pour over the cake.

Difference: Becky’s recipe is gluten-free, focusing on a lighter texture and bright lemon flavor, making it accessible for those with dietary preferences while still being deliciously moist.

Nutritional Information

Storing and Shelf Life

As a fan of lemon drizzle cake recipe, I know how important it is to have a slice or two for the days to come. Proper storage is key to ensure the cake stays fresh and moist for as long as possible. Once the cake has cooled completely, I recommend wrapping it tightly in cling film or storing it in an airtight container to prevent moisture loss and exposure to air.

If you plan to consume the cake within 3 days, it can be kept at room temperature. However, if you want it to last for up to a week, it’s best to store it in the refrigerator. Just remember to bring it to room temperature before serving to restore its flavors and texture.

Remember, improper storage can result in a dry and stale cake, ruining all your baking efforts. Follow these tips to enjoy the lemon drizzle cake recipe for as long as possible. Happy baking and indulging!

Troubleshooting Common Issues

Baking is an art that requires practice, so don’t get discouraged if things don’t go as planned. If your lemon drizzle cake turns out too dry, don’t worry – it happens to the best of us! Fortunately, there’s an easy fix.

Try adding a bit more lemon drizzle while it’s still warm, letting it sink into the cake for extra moisture. This will not only improve the texture of your cake but also enhance the lemony flavor.

Another common issue is a cake that sinks in the middle, which can be frustrating after all your hard work. One possible reason for this is opening the oven door too soon during baking.

This causes a sudden drop in temperature, which can cause the cake to collapse in the middle. To avoid this, be patient and wait until the cake is almost fully cooked before opening the oven door to check on it.

If you follow these simple tips, you’ll be able to troubleshoot any issues and ensure your lemon drizzle cake turns out perfect every time.

Remember, baking is all about practice and experimentation, so don’t be afraid to try new things. Whether you’re using an easy lemon cake recipe or making your lemon drizzle cake recipe, have fun and enjoy the process of creating a delicious treat that your friends and family will love.

Conclusion

As a professional copywriting journalist, I know the importance of creating informative and persuasive content that precisely aligns with the topic and audience. In this article, I have shared my easy lemon drizzle cake recipe that is perfect for baking and enjoying in the comfort of your own home.

By following the step-by-step instructions and gathering all the necessary ingredients, you can create a moist and zesty treat that is sure to impress. The lemon drizzle is what makes this cake extra special, adding flavor and moisture to the cake.

If you’re feeling adventurous, you can try adding a twist to your lemon drizzle cake by experimenting with different flavors and shapes. And if any common issues arise, don’t worry, I’ve provided some troubleshooting tips to ensure your cake turns out perfect every time.

So why not roll up your sleeves, preheat your oven, and indulge in the deliciousness of a freshly baked lemon drizzle cake? Whether it’s for a tea party or a family gathering, this classic lemon drizzle cake is sure to be a crowd-pleaser. Happy baking!

FAQ

What is a lemon drizzle cake?

A lemon drizzle cake is a moist and tangy cake that is soaked in a lemon syrup after baking. It is a classic British cake that is loved for its refreshing citrus flavor.

How long does a lemon drizzle cake last?

If stored properly, a lemon drizzle cake can last up to 3 days at room temperature or up to a week in the refrigerator. Just make sure to wrap it tightly in cling film or store it in an airtight container.

Can I add variations to the lemon drizzle cake?

Yes! You can add different variations to your lemon drizzle cake. Some popular options include adding poppy seeds for added texture or substituting some of the lemon juice with orange juice for a unique citrus blend.

What should I do if my lemon drizzle cake turns out dry?

If your lemon drizzle cake turns out dry, you can try adding a bit more lemon drizzle while it’s still warm. The extra moisture will help to make the cake moist and flavorful.

Why did my lemon drizzle cake sink in the middle?

If your lemon drizzle cake sinks in the middle, it may be because you opened the oven door too soon during baking. It’s important to resist the temptation to check on the cake until it’s almost done baking.

Can I make a loaf-shaped lemon drizzle cake instead of a round cake?

Absolutely! If you prefer a loaf-shaped cake, you can use a loaf tin instead of a round cake tin. Just adjust the baking time accordingly as a loaf cake may require a longer baking time.

How can I serve the lemon drizzle cake?

You can serve the lemon drizzle cake as is, or you can dust it with a sprinkle of icing sugar for an extra touch. It pairs well with a cup of tea and is perfect for any occasion.

Lemon Drizzle Cake

Freya

I have shared my easy lemon drizzle cake recipe that is perfect for baking and enjoying in the comfort of your own home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 1 minute min

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 225 g Flour
• 225 g Sugar
• 225 g Butter
• 4 Eggs
• 2 lemons Lemon zest
• 2 lemons Lemon Juice
• 2 tsp Baking Powder

Instructions

 

• In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar.
• Beat the mixture until it becomes pale and fluffy, which usually takes about 3-5 minutes. This step is crucial as it helps create a fine crumb and soft texture for the cake.
• Gradually add the eggs to the creamed butter and sugar, one at a time.
• Mix well after each addition until fully incorporated. This ensures a smooth batter and prevents curdling.
• In another bowl, whisk together the all-purpose flour, baking powder, and lemon zest.
• Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing until just combined. Be careful not to overmix; this could lead to a tough cake. The batter should be smooth and creamy.
• Preheat your oven to 180°C (350°F).
• Grease a round or rectangular cake tin with butter or line it with parchment paper to prevent sticking.
• Pour the prepared cake batter into the greased tin. Use a spatula to smooth the top evenly.
• Place the tin in the preheated oven and bake for approximately 40 minutes.
• To check for doneness, insert a skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
• Once baked, remove from the oven and let cool in the tin for about 10 minutes. Avoid opening the oven door too frequently while baking, as this can cause the cake to sink.
• While the cake cools, prepare the lemon drizzle by juicing fresh lemons until you have about 50ml of juice.
• In a bowl, combine the lemon juice and icing sugar. Stir until the mixture is smooth and runny. Adjust the sweetness by adding more icing sugar for a sweeter drizzle, or add more lemon juice for a tart flavor.
• Using a skewer or toothpick, poke holes all over the top of the still-warm cake. This allows the lemon drizzle to soak in and infuse the cake with flavor and moisture.
• Pour the prepared lemon drizzle over the cake, ensuring an even distribution across the surface. The aromatic drizzle will enhance the cake’s flavor and make it irresistibly moist.
• Let the cake cool in the tin completely before removing it. This allows the drizzle time to seep into the cake and meld the flavors together.
• Once cooled, carefully remove the cake from the tin, slice, and serve. Enjoy the refreshing burst of citrus flavor in each bite!

Keyword lemon drizzle cake