How to Make the Perfect Lemon Drizzle Cake (Every Time)
If there’s one cake that instantly feels like a warm hug, it’s this Lemon Drizzle Cake Recipe. Picture this: a golden, slightly crumbly cake with just the right amount of sweetness. Then, you pour that tangy lemon drizzle over the top, and suddenly, it’s a whole new level of magic, moist, zingy, and so simple. No fuss, just real flavor.
Servings: 10 Slices
Calories: 350kcal
Ingredients
For the Cake:
- 240 g unsalted butter at room temperature
- 240 g caster sugar
- 3 large eggs room temperature
- 250 g self-raising flour
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
For the Drizzle:
- Juice of 2 lemons
- 90 g caster sugar
For the Glaze:
- 250 g icing sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 170°C (340°F) and line a 2lb loaf tin with parchment paper to prevent the cake from sticking.
- In a large bowl, beat together the softened butter and caster sugar until light and fluffy. This is key to getting a soft, airy texture.
- Add the eggs individually, beating thoroughly after each to create a smooth, cohesive batter. After that, mix in the lemon zest and a splash of vanilla extract.
- Gradually fold in the self-raising flour, being careful not to overmix. This will help keep the batter light and airy for a soft cake.
- Pour the smooth batter into the prepared loaf tin, scraping out every last bit of batter. Bake for 40-45 minutes, or until the cake is risen, springy to the touch, and a skewer comes out clean.
- While the cake bakes, mix together the lemon juice and caster sugar for the drizzle. Set aside to use later.
- After the cake is finished, allow it to cool for a few minutes. Then, pour the drizzle over the warm cake so it soaks in for that tangy, moist texture. Let the cake cool completely in the tin, allowing the drizzle to set.
- Finally, mix the icing sugar with a bit of lemon juice until you get a thick but pourable glaze. Drizzle it over the cake once it’s fully cooled and enjoy!
Notes
- Don’t forget to use self-raising flour, plain flour won’t give you that perfect rise.
- Avoid opening the oven door too early while baking. This may result in the cake sinking in the center.
- If you’re using a different sized tin, keep an eye on the bake time, larger or smaller tins may change how long it takes to bake.