Why You’ll Love This Lemon Drizzle Cake Recipe
If you’re looking for a delightful treat that balances sweetness with an invigorating zing, you’ll love this Lemon Drizzle Cake recipe.
It’s incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros. The combination of zesty lemon and moist cake creates a revitalizing flavor that brightens any day.
I adore how the simple icing adds a luscious finish without overpowering the cake. Plus, it’s perfect for sharing at gatherings or enjoying solo with a cup of tea.
Trust me, once you try this cake, it’ll become a staple in your baking repertoire!
Ingredients of Lemon Drizzle Cake
When it comes to baking a delicious Lemon Drizzle Cake, gathering the right ingredients is half the battle. With just a handful of staples, you can create a cake that’s bursting with flavor and a lovely, zesty aroma.
Envision this: a warm loaf fresh out of the oven, the sweet citrus scent wafting through your kitchen, making everyone wonder when the next slice will be up for grabs. I mean, who can resist a slice of cake that practically screams sunshine?
So, let’s explore what you need to whip up this delightful treat.
Here’s what you’ll need:
- 225 g unsalted butter, softened
- 225 g caster sugar
- Zest of 3 lemons (plus an extra half teaspoon for the icing)
- Juice of 2 lemons
- 4 eggs, lightly whisked
- 200 g self-raising flour
- 1 teaspoon baking powder
- 50 g ground almonds
- Icing sugar (for drizzling)
Now, let’s chat a bit about these ingredients. First off, the quality of your lemons can make a significant difference. Fresh, juicy lemons will give you that bright flavor, while old, sad ones might leave you with a lackluster cake.
And don’t skip on the ground almonds; they add a fantastic texture and richness that’s hard to beat. If you’re feeling adventurous, you could always try using a mix of different citrus fruits for a unique twist. Just imagine a lemon-orange drizzle cake. Sounds tempting, right?
How to Make Lemon Drizzle Cake
Alright, let’s plunge into the delightful process of making this Lemon Drizzle Cake. First things first, you’ll want to preheat that oven of yours to a cozy 180°C. While that’s warming up, grab a 20cm round cake tin and butter it up, lining the base with some parchment paper. This little step guarantees that your cake slides right out when it’s done, avoiding any potential cake disasters—yes, we’ve all been there.
Now, in a large bowl, take 225 g of softened unsalted butter and 225 g of caster sugar, and whip them together using an electric hand whisk. You’re aiming for a light and creamy mixture that just makes you want to plunge in with a spoon.
Once you’ve got that dreamy texture, it’s time to add the zest of those 3 lemons you prepared earlier. Don’t forget to save a half teaspoon of zest for the icing later. Mix it in until it’s well combined. Next, gradually whisk in 4 lightly beaten eggs. If it curdles a bit, don’t panic. That’s just the butter and eggs getting to know each other.
Once your mixture is ready, sift together 200 g of self-raising flour and 1 teaspoon of baking powder. Gently fold this into the buttery goodness with a large metal spoon or spatula. The key here is to be gentle; we want to keep the air in the mixture for that lovely rise.
Then, toss in 50 g of ground almonds and 3/4 of the juice from your lemons. Fold everything until it’s beautifully combined, and then spoon the batter into your prepared tin. Now, it’s time to slide it into the oven and let it bake for about 1 hour and 15 minutes. The cake is done when a toothpick inserted into the middle comes out clean—no one likes a gooey surprise in the middle of their cake.
After it’s out, let it cool for 10 minutes in the tin before transferring it to a wire rack. While that heavenly scent fills your kitchen, mix the remaining lemon juice with the reserved zest and enough icing sugar to create a drizzle-worthy icing.
Once the cake is cool enough, drape that icing over the top and watch it cascade down the sides like a citrus waterfall. Let it cool completely, and voila, you have yourself a stunning Lemon Drizzle Cake that’s sure to brighten anyone’s day. Just try not to devour the whole thing in one sitting—though I can’t say I haven’t been tempted.
Lemon Drizzle Cake Substitutions & Variations
Exploring substitutions and variations for Lemon Drizzle Cake can be a fun way to make the recipe your own.
If you’re out of self-raising flour, try using plain flour with baking powder instead. For a nutty twist, you can swap ground almonds with hazelnuts.
If you prefer a different flavor, orange or lime zest works beautifully too. Want to reduce sugar? Use honey or maple syrup in the batter, but adjust the liquid accordingly.
You can even experiment with adding poppy seeds for extra texture. Each change can create a unique cake that reflects your personal taste!
Additional Tips & Notes
Experimenting with substitutions and variations can lead to delightful outcomes, but there are also a few tips that can help guarantee your Lemon Drizzle Cake turns out perfectly every time.
Always use room temperature ingredients; this facilitates better mixing. Don’t overmix the batter after adding the flour, as it can lead to a dense cake.
If you prefer a stronger lemon flavor, try adding a bit more zest. For an extra moist cake, consider brushing it with additional lemon juice while it cools.
Finally, let it cool completely before icing, so the glaze sets beautifully without running off. Enjoy baking!