Lemon Drizzle Cake
Servings: 12 slices
A buttery, moist sponge cake, featuring a sweet lemon glaze drizzled over the top just after baking is perfect for lemon lovers.
INGREDIENTS LIST
- 250 g butter (softened)
- 250 g caster sugar
- 3 medium eggs
- 2 organic unwaxed lemons (finely grated zest and juice )
- 150 ml milk
- 250 g plain flour (all-purpose) (all-purpose)
- ½ tsp of fine sea salt
- 1½ tsp baking powder
Lemon syrup
- 100 g icing sugar
Preparation
- Preheat your oven to 180°C / 160°C fan / 350°F / Gas 4. Grease and line a 2-pound loaf tin/pan (900g) with baking or parchment paper.
- In a large bowl, using a hand mixer, beat the butter and sugar together until the mixture is very light and fluffy. Approx. 1-2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk and the zest of the two lemons.
- Gently fold in the flour, baking powder, salt, and mix until combined.
- Spoon the mixture into the prepared loaf tin and smooth the surface of the cake batter to level it.
- Baking: Place in the pre-heated oven and bake for 55-60 minutes until golden and a toothpick or skewer comes out with a sticky crumb or two attached. Watch it carefully as it has a tendency to easily over bake. If it is getting to brown, place a folded piece of foil over the top of the cake like a tent. This will help prevent it from bronwing further.
- Lemon syrup glaze: Meanwhile, gradually mix enough lemon juice with the icing sugar until it dissolves to form a thin paste. Depending on the quality of your lemons this could be one or both of the lemons.
- As soon as the cake comes out of the oven, use a toothpick or skewer to prick holes all over the top of the cake and pour over the lemon syrup.Leave to cool completely in the tin, you can place the tin on top of a wire rack to help it cool faster.
Notes & Tips
Decorating: Check out my variations section on the blog post for more ideas.
Storage: This cake will keep well in an airtight container for 2-3 days in a cool place. Avoid placing it in the fridge, unless you’ve topped it with a frosting.
Freezing: As the cold temperature makes the glaze in the sponge go hard, it is better to make this cake fresh on the day. Alternatively, you can freeze it and the cake will have a much firmer texture than normal. A second option is to make the cake without the glaze. Unglazed cakes keep well wrapped in greaseproof paper and a layer of clingfilm or placed in a ziplock bag. Defrost at room temperature and then use a warm glaze to finish the cake.
