Classic Lemon Drizzle Cake
4.3 / 5 from 4 reviews
Serves: about 10 people. Portion size: about 90g per person. Adapted from a BBC Good Food recipe. Making the best lemon drizzle cake comes down to a perfectly moist sponge and a mouth-puckering, crunchy sugar topping. You can achieve this easily by creaming softened butter and sugar until fluffy, mixing in eggs and lemon zest, and baking in a loaf tin. The secret is poking holes in the warm cake and pouring over a fresh lemon juice and sugar syrup so it absorbs deeply.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 420 kcal
- Protein
- 4.5 g
- Carbohydrate
- 53 g
- of which sugars
- 35.5 g
- Fat
- 20.5 g
- of which saturates
- 12.3 g
- Fibre
- 0.8 g
- Salt
- 0.25 g
Ingredients
- For the cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- Zest of 2 large lemons (unwaxed is best)
- 200g self-raising flour
- For the drizzle:
- Juice of 1 › to 2 large lemons
- 100g caster sugar
Method
Prep: Preheat your oven to 180┬░C (160┬░C fan / Gas Mark 4). Grease a 2lb loaf tin (approx. 14 x 24cm) and line it with baking parchment.
Beat the base: Beat the softened butter and caster sugar together in a large bowl with an electric mixer or a wooden spoon until pale and creamy.
Add eggs: Beat the eggs in one at a time, mixing well after each addition. (Add a spoonful of flour with the last egg to prevent the mixture from curdling).
Mix in the flavor: Sift in the self-raising flour and stir in the finely grated lemon zest. Gently mix until just combinedÔÇödo not overmix, or the cake will become dense.
Bake: Spoon the batter into your prepared tin, smoothing the top with a spoon. Bake for 45ÔÇô50 minutes. Check by inserting a skewer into the center; if it comes out clean, it is ready.
Make the drizzle: While the cake is baking, mix your freshly squeezed lemon juice with the 100g of caster sugar in a small bowl. You want a slightly gritty syrup.
Drench the cake: As soon as the cake comes out of the oven, poke holes all over the top with a thin skewer or fork. Pour the lemon syrup evenly over the warm cake.
Cool: Leave the cake in the tin until it is completely cool. This allows the juices to soak into the crumb and gives the top that delicious, crispy crust.
Reviews
Clear instructions and a very reliable result. I would happily make this again.
Steven BarlowMade this at the weekend and it came out beautifully. Good texture and plenty of flavour.
James TreadwellA very approachable version. It felt authentic enough but still practical for a home kitchen.
Ann CarterThis tasted fresh and satisfying without feeling complicated. A keeper for me.
Roger Thorogood