Description
Scrumptious lemon drizzle cake brings zesty sunshine to classic British baking with its tangy glaze and moist crumb. Delightful slices promise pure citrus pleasure that will transport dessert enthusiasts straight to bakery bliss.
Ingredients
Scale
Main Cake Ingredients:
- 6 ounces (170 grams) self-rising flour
- 6 ounces (170 grams) superfine sugar
- 2 large eggs
- 4 ounces (113 grams) softened butter
Liquid and Flavoring Ingredients:
- 6 tablespoons milk
- 1 large lemon (zest only)
- Juice of 1 large lemon
Additional Ingredients:
- 1 teaspoon baking powder
- 4 ounces (113 grams) superfine sugar (for drizzle)
Instructions
- Warm the oven to 180C (Gas 4) and carefully line a 9×8 inch baking tin with parchment paper, ensuring complete coverage of the base and sides.
- Thoroughly cream together all cake ingredients using an electric mixer, blending until the mixture achieves a silky, uniform consistency with no visible lumps.
- Gently transfer the cake batter into the prepared tin, spreading evenly with a spatula to create a smooth surface.
- Place the tin in the preheated oven and bake for 35-40 minutes, watching for a golden-brown color and checking with a skewer that comes out clean when inserted into the center.
- While the cake is baking, prepare the zesty lemon drizzle by whisking fresh lemon juice with sugar until the mixture becomes a smooth, translucent glaze.
- Immediately after removing the cake from the oven, pierce the surface with a skewer multiple times to create small holes that will absorb the drizzle.
- Pour the tangy lemon drizzle over the hot cake, ensuring it seeps into the punctured surface for maximum flavor infusion.
- Allow the cake to cool completely in the tin, letting the drizzle set and the flavors meld together.
- Once cooled, carefully remove from the tin, slice into generous portions, and serve.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and prevent lumpy batter.
- Zest lemons before juicing to maximize flavor and get the most citrusy punch in your cake.
- Test cake doneness by inserting a skewer in the center – it should come out clean with no wet batter.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to make the cake suitable for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg