Lemon Drizzle Cake
Bake this delicious and easy recipe of LEMON DRIZZLE CAKE to fascinate your guests
The ingredients to rock your LEMON DRIZZLE CAKE
Origins
The origine can be traced back to Britain, where it has been a staple in tea rooms and households for many years. Its popularity soared in the 1960s and 1970s when citrus flavors became all the rage. Today, it remains a beloved classic, cherished for its simplicity and mouthwatering taste.
Delectable Ingredients
The beauty of lemon drizzle cake lies in its simplicity. The key ingredients are easily accessible and often found in most kitchens.
The lemon cake
- 3 eggs
- 1 1/2 cups self-rising flour
- 2 tbsp baking powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter (melted)
- zest of 2 lemons
The lemon drizzle
- 2 tbsp squeezed lemon juice
- 1 cup powdered sugar
It’s made with a light and moist sponge cake, which is then topped with a sweet and tangy lemon drizzle. The drizzle is made with freshly squeezed lemon juice and sugar, and it adds a delicious burst of flavor to the cake.
What is the best way to make lemon drizzle cake?
Lemon drizzle cake is a timeless classic that never fails to impress. Whether enjoyed with a cup of tea, served as a dessert, or shared with loved ones, this citrus-infused delight is sure to bring a smile to anyone’s face. With its simple ingredients and foolproof recipe, you can easily recreate this heavenly treat in your own kitchen. So, grab your apron, gather your ingredients, and get ready to bake the perfect lemon drizzle cake that will have everyone asking for seconds.
Apply the directions below to succeed this recipe!
Preheat the oven to 350 degrees Fahrenheit.
The following ingredients should be combined with an electric mixer: 3 eggs, 6 oz self-rising flour, 6 oz granulated sugar, 6 oz softened unsalted butter, and 2 lemon zests freshly grated. Ensure that all ingredients are combined. It is important that the lemon cake batter is creamy.
First, use parchment paper to line an 8 x 4 inch loaf pan, ensuring to leave some paper hanging over the sides; this will facilitate easier removal later. Next, pour the lemon cake batter into the prepared loaf pan, taking care to distribute it evenly. Then, for golden brown results, bake the batter in the preheated oven for 30-40 minutes.
While the lemon drizzle cake is baking, you can begin preparing the lemon drizzle. In a bowl, whisk together 2 tablespoons of freshly squeezed lemon juice and 1 cup of powdered sugar. Continue whisking until it’s smooth.
Once the lemon drizzle is ready, remove the loaf pan from the oven. Take a skewer and poke holes all over the lemon cake. This will allow the drizzle to seep into the cake, adding flavor and moisture.
Next, carefully and evenly pour the prepared lemon drizzle over the surface of the warm lemon cake, making sure that the drizzle covers the entire cake to allow it to soak in properly. This step ensures that the combination of tangy lemon juice and sweet powdered sugar comes together to create a deliciously irresistible glaze.
Allow it to cool slightly. This will give the drizzle a chance to set and infuse the cake with its citrusy goodness. Once the cake has cooled to a comfortable temperature, carefully remove the lemon drizzle.
By following these steps, you will successfully bake a lemon drizzle cake and prepare a mouthwatering lemon drizzle to enhance its flavor. Enjoy this delectable treat on its own, or serve it with a cup of tea for a delightful afternoon indulgence.
The Perfect Lemon Drizzle Cake: A Slice of Citrus Heaven
There’s nothing easier than this recipe. You can make this classic bake over and over again without any risk of it failing.
This delicious, easy-to-follow recipe takes less than an hour to prepare, tastes great, and delivers impressive results, even for beginners.
Among our all-time favorite bakes is this Lemon Drizzle Cake recipe. Whenever cake is needed (I mean, every day?) it always wins polls and always goes down a treat.
Whenever I make it, I always find that this recipe is the best because it works every time. There’s nothing better than this zesty, soft, moist, one-bowl treat, which you can whip up in about five minutes. It’s hard to say no to this?
There is a crunchy sugar glaze on top of this light and moist lemon pound cake that contrasts with the soft crumb beneath. There’s nothing better than a crowd-pleasing cake that’s easy to make and can be embellished to suit your fancy. In addition to ice cream or sorbet, fruit compote and lemon curd are all wonderful accompaniments.
Some TIPS
- When you’re checking whether your cake is done, don’t take it completely out of the oven. This could result in it sinking if it isn’t.
- Put back in straight after sliding out on the shelf.
- When the oven door is opened before the cake is set, Lemon Drizzle Cake sinks in the middle. So when opening the oven door, do so as quickly as you can .
- Leave your oven totally closed for 40 minutes before you check on your cake.
- Cuisine: American
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Servings: 4 people
Lemon Drizzle Cake
Ingredients
The lemon cake
- 3 eggs
- 1 1/2 cups self-rising flour
- 2 tbsp baking powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter melted
- zest of 2 lemons
The lemon drizzle
- 2 tbsp squeezed lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- The following ingredients should be combined with an electric mixer: 3 eggs, 6 oz self-rising flour, 6 oz granulated sugar, 6 oz softened unsalted butter, and 2 lemon zests freshly grated. Ensure that all ingredients are combined. It is important that the lemon cake batter is creamy.
- Use parchment paper to line an 8 x 4 inch loaf pan (leave some paper hanging on the sides, it will make it easier to remove it). Add the lemon cake batter into the prepared loaf pan. Evenly distribute. For golden brown results, bake for 30-40 minutes in the preheated oven.
- While the lemon drizzle cake is baking, you can begin preparing the lemon drizzle. In a bowl, whisk together 2 tablespoons of freshly squeezed lemon juice and 1 cup of powdered sugar. Continue whisking until it’s smooth.
- Once the lemon drizzle is ready, remove the loaf pan from the oven. Take a skewer and poke holes all over the lemon cake. This will allow the drizzle to seep into the cake, adding flavor and moisture.
- Next, evenly pour the prepared lemon drizzle over the surface of the lemon cake. Ensure that the drizzle covers the entire cake, allowing it to soak in. The combination of the tangy lemon juice and the sweet powdered sugar will create a delicious glaze.
- Allow it to cool slightly. This will give the drizzle a chance to set and infuse the cake with its citrusy goodness. Once the cake has cooled to a comfortable temperature, carefully remove the lemon drizzle.
