Lemon drizzle cake to me is an absolute classic that a majority of people like. Its a favourite in my house, however my family like it with lots and lots of lemons.
For ages I was looking for a good lemon drizzle recipe that really has a punch of lemon to over rule the sweetness of the cake. I couldn’t really find one so I just kept adding lemon until I was happy. Of course you can add as much lemon as you like, but if you do love lemon this is the recipe for you
I am constantly being asked to make this cake. The cake is light and spongy, with an intense lemon flavour. Although slightly sticky and messy- (due to so much lemon juice it can fall apart when eating, but there’s nothing wrong with that!) It is so moreish.
For the cake batter:
170g self raising flour
170g caster sugar
1 tea spoon of baking powder
For the drizzle:
110g icing sugar
Preheat your oven to 180 degrees. ( Gas mark 6, 356 Fahrenheit)
Grease the tin and line the bottom with parchment paper to either a loaf tine or a spring form cake tin. I use a 9 inch cake and sometimes I will use a 23 x 13 x 7 cm loaf tin, to switch it up a bit.
Beat the butter and the sugar together until light and fluffy. You can either do this by hand with a wooden spoon or you can use an electric mixer. I choose to do all mixing by hand so I don’t over mix.
Add one egg at a time and beat after each egg has been added. If it looks curdled or separated don’t worry just keep going.
Combine the flour and baking powder into a bowl. Next sift in half the flour until the butter, sugar and eggs are fully combined. Add the rest of the flour and baking powder and mix until smooth.
Grate 1 lemon rind and add it into the cake mixture. Also juice one lemon and add that also.
Place into the cake tin and smooth out the top to make sure it’s even. You don’t want a lob sided cake!
Place into the oven and allow to bake on the middle shelf for 30-40 minutes. This cake is rather deep so it may take longer. To check if the cake is done simply put a cocktail stick/ skewer into the centre of the cake. If the stick comes out clean it is ready. If there is still mixture on the stick it needs longer.
Whilst the cake is cooking prepare the drizzle. Take your icing sugar and 5 juiced lemons into a jug. I use a jug as it makes it easier to pour onto the cake at the end. Mix the sugar and lemons using a whisk or fork until combined. Make sure to taste the drizzle as you go to find your perfect balance. With the amount of lemons I use the drizzle will taste sour, however I like it as it contracts the sweetness of the cake. If it’s not sour enough for your preference add more lemon, if it’s too sour add less lemon.
Once the cake is cooked completely remove from the oven and place the tin on a wire rack. Whilst the cake is hot, take a skewer/ cocktail stick and pierce individual holes all over the top of the cake. Be careful not to pierce a hole all the way through the cake, or your delicious drizzle will seep down to the bottom of the cake tin and not into the sponge.
Once covered in holes pour the lemon drizzle over the hot cake making sure to cover every corner and side. Allow the cake to sit in the tin for 20 minutes before taking it out of the tin and putting it on the wire rack.
Allow to fully cool on the wire rack and once cooled place on a plate and serve.
I don’t decorate the top of my cake but you easily could by using either icing or candied lemon peel for an extra lemon burst!
Preparation- 20 minutes Cooking time: up to 40 minutes
Difficulty level: 2/5
Thanks for reading!