Why You’ll Love This Lemon Drizzle Cake Recipe
Whether you’re a fan of citrusy treats or just love a good cake, you’re going to adore this Lemon Drizzle Cake recipe.
It’s the perfect balance of sweet and tangy, making every bite a delightful experience. The moist texture combined with the zesty lemon flavor elevates it beyond ordinary cakes.
Plus, the simple preparation means you won’t spend hours in the kitchen. I can’t resist the glossy lemon icing that adds a beautiful finish, making it perfect for gatherings or a cozy afternoon treat.
Trust me, once you try it, it’ll become your go-to cake for any occasion!
Ingredients of Lemon Drizzle Cake
When it comes to whipping up a Lemon Drizzle Cake, having the right ingredients is essential. This cake isn’t only delicious but also surprisingly simple to make. You’ll find that most of the ingredients are staples you might already have in your kitchen.
So, let’s gather what you need to create this zesty delight that’ll have your taste buds dancing. Ready? Here we go!
Ingredients:
- 225 g unsalted butter, softened
- 225 g caster sugar
- Zest of 3 lemons (reserve half a teaspoon for icing)
- Juice of 2 lemons
- 4 eggs, lightly whisked
- 200 g self-raising flour
- 1 teaspoon baking powder
- 50 g ground almonds
- Icing sugar, for drizzling
Now, let’s chat about the ingredients for a moment. Unsalted butter is your friend here; it gives that rich, creamy texture without the extra saltiness.
And caster sugar? It’s finer than regular sugar, which helps in getting that lovely, airy mix when you beat it with the butter. As for the lemons, fresh ones are a must. You want that bright, zesty flavor to shine through.
Ground almonds add a lovely nuttiness and moisture to the cake, so don’t skip them unless you have to. Finally, icing sugar is vital for that delightful drizzle on top, because who doesn’t want a little sweet finish?
Just imagine how lovely that will look, glistening on your cake. So, gather these goodies, and let’s get baking!
How to Make Lemon Drizzle Cake
Alright, let’s plunge into the delightful process of making your own Lemon Drizzle Cake. First things first, preheat your oven to a cozy 180°C. Trust me, this is essential; you want your cake to bake to perfection.
While that’s happening, grab a 20cm round cake tin, give it a nice rub with some unsalted butter, and line the base with parchment paper. This is the part where I sometimes forget and then spend ten minutes trying to pry my cake out of the tin later—don’t be like me.
Now, let’s make that batter. In a large bowl, take 225 g of softened unsalted butter and 225 g of caster sugar. Using an electric hand whisk, beat those two together until they turn pale and creamy. You want it to be fluffy, like a cloud—well, maybe not quite that fluffy, but you get the idea.
Once that’s done, toss in the zest of three lemons (but hold back half a teaspoon for the icing later) and mix it in nicely. Now, here comes the fun part: gradually whisk in four lightly beaten eggs. Don’t panic if it looks like it’s curdling a bit; it’ll all come together in the end, I promise.
Next up, let’s fold in some dry ingredients. Sift together 200 g of self-raising flour and 1 teaspoon of baking powder and gently fold that into your buttery, eggy mixture using a large metal spoon or spatula. This action is more about being gentle than vigorous; we want to keep all that lovely air in the batter.
Then, sprinkle in 50 g of ground almonds and about three-quarters of the lemon juice—this is where the magic happens, adding flavor and moisture. Once everything is combined, spoon the batter into your prepared cake tin. Bake it for about 1 hour and 15 minutes, or until a toothpick comes out clean when poked in the middle.
After that, you’ll want to let the cake cool in the tin for about 10 minutes, which is just enough time for you to contemplate the deliciousness that awaits.
While it cools, mix the remaining lemon juice with that reserved zest and enough icing sugar to create a lovely runny icing. Once the cake has cooled a bit more—about 30 minutes in the tin—remove it and let it cool completely on a wire rack.
Finally, drizzle your lemon icing over the top and marvel at your culinary creation. It’s zesty, it’s sweet, and most importantly, it’s homemade!
Lemon Drizzle Cake Substitutions & Variations
If you’re looking to mix things up with your Lemon Drizzle Cake, there are plenty of substitutions and variations to contemplate that can enhance its flavor and texture.
You could swap half the butter for Greek yogurt for a lighter cake or use whole wheat flour for a nuttier taste. Adding poppy seeds or fresh blueberries can give it a delightful twist.
If you’re in the mood for something sweeter, try incorporating a touch of vanilla extract. For a zingy kick, consider adding fresh ginger or herbs like thyme.
These simple changes can truly elevate your cake experience!
What to Serve with Lemon Drizzle Cake
Serving Lemon Drizzle Cake is a delightful experience that can be enhanced with the right accompaniments.
I love pairing it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the cake’s zesty flavor. Fresh berries, like strawberries or blueberries, add a burst of color and sweetness that complements the cake beautifully.
For a more sophisticated touch, I sometimes serve it alongside a light lemon curd or a tangy yogurt to elevate the taste.
A cup of herbal tea or an invigorating lemonade also makes for a perfect beverage pairing to complete this delightful treat.
Additional Tips & Notes
While baking your Lemon Drizzle Cake, keep in mind a few essential tips to guarantee the best outcome. First, use room temperature ingredients; they mix more evenly.
Don’t skip the ground almonds—they add a lovely texture. If your cake starts to brown too quickly, cover it loosely with foil.
For a more intense lemon flavor, let the icing soak into the cake for a few minutes before serving. Finally, always check for doneness with a toothpick; it should come out clean.
Enjoy the delightful aroma filling your kitchen as it bakes—I promise, it’s worth the wait!