Lemon Drizzle Cake Recipe
Welcome to the vibrant world of lemon drizzle cake—a true culinary spectacle for those who adore a tangy zest intertwined with sweet, moist cake. This delightful treat is perfect for various occasions, from high tea gatherings to cozy weekend brunches. It brings a burst of sunshine to any dessert table, promising to dazzle your taste buds with its citrus-infused splendor.
Ingredients Breakdown
The foundation of this lemon drizzle cake lies in its carefully selected ingredients. Softened unsalted butter ensures a rich and tender crumb, while caster sugar imparts a delicate sweetness that complements the boldness of the lemon. Medium eggs bind the mixture, adding structure and richness, whereas self-raising flour inflates the cake with a gentle rise. The star of the show, lemon zest, infuses an irresistibly fresh and tangy flavor, making the cake undeniably aromatic.
For those with specific dietary preferences, several substitutions can enhance the cake’s appeal without compromising its delightful character. Swap traditional butter for a dairy-free variant or use a gluten-free self-raising flour to cater to different dietary needs without sacrificing flavor.
Detailed Baking Process
Begin your baking journey by preheating the oven, a crucial step for achieving an even bake. Greasing and lining your loaf tin not only aids in the seamless release of the cake but also helps in maintaining the shape and structure of your bake. Mixing the ingredients to a creamy consistency is pivotal—this homogeneity ensures that each slice of cake has a uniform texture and taste. The baking duration is critical; too little and the cake won’t set, too much, and it loses its moistness.
Recipe Tips
Achieving the perfect crumb: Cream the butter and sugar until pale and fluffy before adding eggs one at a time to prevent curdling, which is key for a fine, tender crumb.
Optimal zest distribution: Ensure that the lemon zest is finely grated and evenly mixed throughout the batter to infuse every bite with zesty flavor.
What to Serve With This Recipe
The sharp, refreshing taste of lemon makes this cake a versatile partner to a variety of beverages. A classic pairing involves a steaming cup of Earl Grey tea, whose bergamot notes echo the citrusy zest of the cake. For a more indulgent twist, a dollop of clotted cream or a scoop of vanilla ice cream on the side turns each serving into a decadent dessert.
Mastering the Lemon Drizzle
The drizzle is what sets this cake apart, creating a glossy, sweet-tart coating that penetrates the sponge, adding moisture and vibrant flavor. Achieving the right consistency in your drizzle is key—it should be fluid enough to soak into the cake but thick enough to form a crisp, sugary crust as it sets.
Frequently Asked Questions
How to prevent the cake from drying out? Avoid overbaking and ensure your oven is correctly calibrated.
How to adjust baking times for different oven types? Convection ovens might require a shorter baking time; always check the cake a few minutes before the recommended baking time.
Crafting a lemon drizzle cake is more than just baking; it’s an act of joy and an invitation to experiment with flavors and textures. Whether you stick to the classic recipe or add your own twist with nuts or spices, each slice promises a delightful escape into the world of baking. Embrace the process and let your culinary creativity shine through this zesty, sweet masterpiece.
Ingredients:
Cake Ingredients:
250 g unsalted butter, softened (additional butter for greasing)
250 g caster sugar
4 medium eggs
250 g self-raising flour
Zest from 3 lemons (keep the juiced fruits for the drizzle)
For the Drizzle:
100 g icing sugar
Instructions:
- Start by heating your oven to 160C. Grease a loaf tin and line it with parchment paper to ensure an easy release of the cake once baked.
- In a sizable mixing bowl, combine the unsalted butter, caster sugar, eggs, self-raising flour, and lemon zest. Beat these ingredients together until the mixture is creamy and homogenous.
- Transfer this batter into your prepared tin, smoothing the top to create an even layer. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating that it is thoroughly cooked.
For the Drizzle:
- As soon as the cake is done and still hot within the tin, take a skewer or a thin, sharp knife and puncture the cake all over to create small holes.
- Prepare the lemon drizzle by whisking the icing sugar with the reserved lemon juice. Add the juice incrementally to achieve a smooth, flowing consistency. You might use about 1.5 lemons worth of juice, but this will depend on their size and juiciness.
- Evenly pour the drizzle over the warm cake, allowing it to permeate through the holes and soak into the cake.
Lemon Drizzle Cake Recipe
Ingredients
Cake Ingredients:
- 250 g unsalted butter softened (additional butter for greasing)
- 250 g caster sugar
- 4 medium eggs
- 250 g self-raising flour
- Zest from 3 lemons keep the juiced fruits for the drizzle
For the Drizzle:
- 100 g icing sugar
Instructions
- Start by heating your oven to 160C. Grease a loaf tin and line it with parchment paper to ensure an easy release of the cake once baked.
- In a sizable mixing bowl, combine the unsalted butter, caster sugar, eggs, self-raising flour, and lemon zest. Beat these ingredients together until the mixture is creamy and homogenous.
- Transfer this batter into your prepared tin, smoothing the top to create an even layer. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating that it is thoroughly cooked.
For the Drizzle:
- As soon as the cake is done and still hot within the tin, take a skewer or a thin, sharp knife and puncture the cake all over to create small holes.
- Prepare the lemon drizzle by whisking the icing sugar with the reserved lemon juice. Add the juice incrementally to achieve a smooth, flowing consistency. You might use about 1.5 lemons worth of juice, but this will depend on their size and juiciness.
- Evenly pour the drizzle over the warm cake, allowing it to permeate through the holes and soak into the cake.