Easy Lemon Drizzle Cake

Lemon drizzle cake is more than just a dessert; it’s a slice of sunshine that is always a hit. Even if you're a beginner in the kitchen, this simple recipe will have you showing off a beautiful cake that will impress even the toughest critic. I first made this when I was 16, and I've making it for almost any small occasion since, as it never misses.

A freshly baked lemon drizzle cake with a glossy lemon glaze

Ingredients You'll Need

Gather the following ingredients before you start baking:

• 225g unsalted butter, softened

• 310g (225g for the loaf, 85g for the drizzle)

• 4 large eggs

• 2 lemons

• 225g (8 oz) self-raising flour

• 150g (5 oz) icing sugar (for the drizzle)

Tools You'll Need

Prepare the following instruments before you start:

• Large mixing bowl  

• Mixing spoon

• Sieve 

• Measuring scales 

• Loaf tin   

• Thin skewer

• Small bowl (for the drizzle)

• Greaseproof paper (optional, for lining the tin)

• Lemon juicer

These are the exact tools and bits I use to make my lemon drizzle loaf turn out just right every time, from my trusty loaf tin to my favourite zester.

Preparing the Cake Batter

1. Preheat your oven to 180°C (350°F) and grease a loaf tin.

   
   

2. In a large mixing bowl, cream together the softened butter and caster sugar until you achieve a pale and creamy texture, which usually takes about 5 minutes. This step is vital for a light and fluffy cake.

   
   

3. Add the eggs one at a time, folding them through gently. It's important to mix gently to retain the air bubbles that will help the cake rise.

4. Then, sift in the self-raising flour, then grate the zest of one lemon and mix until well combined. Overmixing can create a dense cake; so be gentle. Set the zested lemon aside for later.

   
   

Baking the Cake

5. Pour the batter into the prepared loaf tin. Smooth the top with a spatula, ensuring it’s even. Place it in the preheated oven and bake for about 45-50 minutes. You’ll have to judge when it's ready; it should be raised and golden.

6. While the cake bakes, prepare the lemon drizzle. In a small bowl, combine the juice from the two lemons and 85g (5 oz) of caster sugar. Use the juice from the lemon you grated earlier, plus the juice from the additional lemon. Mix until the glaze is smooth and glossy.

Adding the Drizzle

After baking, remove the cake from the oven and allow it to cool in the tin for about 10 minutes.

While the cake is still warm, use a skewer to poke holes in the top. This will help the lemon drizzle soak into the cake, enhancing both flavour and moisture.

Allow the cake to cool completely before slicing. When you're done, you’ll have a beautifully moist lemon drizzle cake, ready to be enjoyed at any gathering!

Final Thoughts

Now that you have this easy lemon drizzle cake recipe, you're all set to make a delicious treat! This cake can cheer up any day or help you impress guests. Serve it alongside a cup of tea or coffee, and relish the delightful flavours it brings.

A sliced lemon drizzle cake on a decorative plate with lemon slices