Lemon Drizzle Cake Recipe
This easy Lemon Drizzle Cake recipe is a fail-safe classic that turns out perfectly every time. You can whip up this delicious cake again and again with just one bowl, and it's ready in under an hour. Even beginners will achieve impressive results with this simple, reliable recipe!
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Servings: 10 people
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.
Notes
Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital.
Caster sugar: Golden caster sugar works well here if you have it.
Eggs: Free range please! If you want to be exact and ensure success, weigh them in their shells and they should total about 250g.
Lemons: If you can buy unwaxed lemons, these are best as you will be eating the zest.