Lemon Drizzle Cake
Brighten your day with the zesty delight of a classic Lemon Drizzle Cake! This moist and fluffy sponge bursts with the tangy freshness of lemon, featuring a dreamy blend of lemon zest and juice throughout the batter for a citrusy punch in every bite. Topped with a simple, yet irresistible lemon sugar glaze, this cake achieves the perfect balance of sweet and tart while soaking in all the syrupy goodness from poked holes for ultimate moisture. With just 20 minutes of prep time and a few pantry staples like self-raising flour, caster sugar, and softened butter, this crowd-pleasing bake is as convenient as it is indulgent. Whether you're hosting a tea party, celebrating a special occasion, or simply craving a refreshing treat, this Lemon Drizzle Cake is your go-to recipe. Plus, it stays wonderfully fresh for up to five days, making it the perfect make-ahead dessert.
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Ingredients
- 225 grams unsalted butter, softened
- 225 grams caster sugar
- 4 whole large eggs
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 2 lemons lemon zest
- 45 milliliters milk
- 85 grams granulated sugar
- 2 lemons lemon juice
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 20x23 cm (8x9 inch) baking tin with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. This should take about 4-5 minutes using an electric hand mixer or a stand mixer with a paddle attachment.
Step 3
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. If the mixture looks like it might curdle, add a tablespoon of the flour with the last egg.
Step 4
Sift the self-raising flour and baking powder into the mixture and gently fold it in with a spatula or a metal spoon. Be careful not to overmix as this can result in a dense cake.
Step 5
Add the zest of two lemons and milk, then fold through the cake batter until just combined.
Step 6
Pour the batter into the prepared baking tin and spread it evenly using a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the center comes out clean.
Step 8
While the cake is baking, prepare the lemon drizzle by mixing the granulated sugar with the juice of two lemons in a small bowl, ensuring the sugar dissolves completely.
Step 9
As soon as the cake comes out of the oven, poke holes all over the top using a skewer or a fork.
Step 10
Slowly pour the lemon drizzle mixture over the hot cake, allowing it to soak in. Let the cake cool completely in the tin to allow the drizzle to set.
Step 11
Once cooled, remove the cake from the tin, slice, and serve. The cake can be stored in an airtight container for up to 5 days, staying beautifully moist.
Nutrition Facts
| Serving size | (1111.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3974.3 |
| Total Fat 206.4g | 0% |
| Saturated Fat 122.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1239.4mg | 0% |
| Sodium 2579.6mg | 0% |
| Total Carbohydrate 500.3g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 315.5g | |
| Protein 49.8g | 0% |
| Vitamin D 180.4IU | 0% |
| Calcium 288.8mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 769.8mg | 0% |
Source of Calories