Brighten any day with this Zesty Lemon Drizzle Cake, a true family favorite cake recipe that’s incredibly simple to bake. This moist, tangy cake is perfect for celebrations or a cozy afternoon treat. You’ll love how easy it is to make, even if you’re new to baking.
Key Ingredients & Substitutions
- Lemons: Fresh lemons are essential for that vibrant zest and juice. No bottled juice here!
- Self-Rising Flour: Provides lift and structure. If you only have all-purpose, add 1.5 teaspoons of baking powder and 1/2 teaspoon of baking soda per cup of flour.
- Granulated Sugar: Sweetens the cake and drizzle. You can adjust the amount in the drizzle slightly to your taste.
- Eggs: Binds ingredients together. Use large eggs.
- Butter: Unsalted butter is best for controlling salt levels. Margarine can be used as a substitute.
Ingredients
For the Cake:
- 175g (3/4 cup) self-rising flour
- 175g (3/4 cup) granulated sugar
- 175g (3/4 cup) unsalted butter, softened
- 2 large eggs
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
For the Drizzle:
- 100g (1/2 cup) granulated sugar
- Juice of 1-2 large lemons (about 3-4 tablespoons)
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal (varies by slice size)
- Tools Needed: 2lb loaf tin, mixing bowls, electric mixer (optional), whisk, small saucepan.
Step-by-Step Instructions
1. Prepare Your Baking Tin
Start by preheating your oven to 180°C (350°F). Lightly grease and line a 2lb loaf tin with baking parchment, leaving some overhang on the sides for easy removal. This preparation ensures your Zesty Lemon Drizzle Cake bakes beautifully.
2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. You can use an electric mixer for this or a wooden spoon and some arm power. This step incorporates air, making your cake wonderfully light.
3. Add Eggs and Lemon Zest
Gradually beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest. If the mixture looks like it’s curdling, don’t worry, just add a spoonful of flour.
4. Fold in Flour and Lemon Juice
Sift the self-rising flour into the bowl and gently fold it in using a spatula until just combined. Be careful not to overmix, as this can make your cake tough. Finally, stir in the tablespoon of fresh lemon juice.
5. Bake the Cake
Pour the cake batter into your prepared loaf tin and level the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. Your kitchen will smell amazing!
6. Prepare the Lemon Drizzle
While the cake is still warm, pierce it all over with a skewer or fork. In a small saucepan, gently heat the granulated sugar and fresh lemon juice for the drizzle until the sugar dissolves. Stir occasionally.
7. Drizzle and Cool
Pour the warm lemon drizzle evenly over the warm, pierced cake, ensuring it soaks into all the holes. Allow the cake to cool completely in the tin before carefully removing it. This Zesty Lemon Drizzle Cake is a delightful family favorite cake recipe, perfect for sharing.
Variation Ideas
- Orange Drizzle: Substitute lemons with oranges for a sweeter, less tart flavor.
- Poppy Seed: Add 1 tablespoon of poppy seeds to the cake batter for a lovely texture and visual appeal.
- Glazed Top: Once cooled, mix powdered sugar with a little lemon juice to create a thicker glaze to spread on top.
Storage Instructions
Store your Zesty Lemon Drizzle Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for the best flavor in this family favorite cake recipe. Bottled juice can sometimes taste artificial.
Q: Why is my cake sinking in the middle?
A: This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening agent. Ensure your oven temperature is accurate and don’t open the door until near the end of baking time.
Q: How do I know when the cake is done?
A: Insert a skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, your cake is ready.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the self-rising flour with a good quality gluten-free self-rising flour blend.
Q: What if I don’t have a loaf tin?
A: You can bake this cake in an 8-inch round cake tin, but the baking time may need to be adjusted slightly. Check for doneness around the 30-minute mark.
Q: My drizzle isn’t soaking in, what should I do?
A: Ensure you pierce the cake thoroughly while it’s still warm. The warmth helps the cake absorb the drizzle better.