Lemon Drizzle Cake
Lemon drizzle cake with tangy citrus glaze and tender crumb from self-raising flour and butter. Serves 4.
2piece
150g
150g
3piece
150g
30ml
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 30ml | — | — | |
| 7 | | 100g | — | — |
Set the oven to 180 °C and let it come fully up to temperature.
Line the base and long sides of a 900 g loaf tin with a strip of baking paper, leaving an overhang on each side to help lift the cake out later.
Finely zest the lemons into the small bowl, taking only the bright yellow layer and avoiding the white pith.
Lemon · 2 piece
Cut each zested lemon in half through its equator with a sharp knife.
Squeeze each halved lemon over the juicer and press out all the juice into the bowl, discarding any pips; you need about 60 ml.
Put the butter into the large mixing bowl.
Unsalted butter · 150 g
Add the caster sugar to the butter.
Caster sugar · 150 gBeat the butter and sugar together on high speed until the mixture is very pale, light and fluffy, scraping down the sides of the bowl halfway through.
Crack the eggs one at a time into the mixing bowl, beating well after each addition.
Egg · 3 pieceBeat on medium speed until the eggs are fully incorporated and the batter is smooth and glossy.
Tip all the lemon zest into the batter.
Sift the self-raising flour directly into the bowl.
Self-raising flour · 150 gAdd the milk to loosen the batter slightly.
Whole milk · 30 mlFold everything together with a large spoon using gentle, sweeping figure-of-eight strokes until just combined — stop as soon as no streaks of flour remain.
Scrape the batter into the lined loaf tin and smooth the surface level with the back of the spoon.
Slide the loaf tin into the oven.
Bake until the cake is golden, well-risen, and a skewer inserted into the centre comes out clean — about 45 minutes.
Remove the tin from the oven using oven gloves and set it on a wire rack.
Measure the icing sugar into the small bowl.
Icing sugar · 100 gPour the fresh lemon juice into the icing sugar.
Stir briskly until you have a thin, pourable drizzle with no lumps.
While the cake is still hot in the tin, prick it all over to the base using a fork so the drizzle can soak through.
Slowly pour the lemon drizzle icing all over the surface of the hot cake, letting it seep into the holes and form a thin, crunchy crust as it cools.
Leave the cake to cool completely in the tin so the drizzle sets into a crackled glaze.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 180 °C and let it come fully up to temperature.⏱ 10 min |
| 2 | — | | Line the base and long sides of a 900 g loaf tin with a strip of baking paper, leaving an overhang on each side to help lift the cake out later.⏱ 30s |
| 3 | 2 piece | | Finely zest the lemons into the small bowl, taking only the bright yellow layer and avoiding the white pith.⏱ 1 minResultLemonused in step 11 |
| 4 | — | | Cut each zested lemon in half through its equator with a sharp knife.⏱ 20sResultHalved lemon |
| 5 | — | | Squeeze each halved lemon over the juicer and press out all the juice into the bowl, discarding any pips; you need about 60 ml.⏱ 30sResultSqueezed lemon juiceused in step 20 |
| 6 | 150 g | | Put the butter into the large mixing bowl.⏱ 5sResultUnsalted butter |
| 7 | 150 g | | Add the caster sugar to the butter.⏱ 5sResultUnsalted butter and caster sugar |
| 8 | — | | Beat the butter and sugar together on high speed until the mixture is very pale, light and fluffy, scraping down the sides of the bowl halfway through.⏱ 5 minResultPale creamed butter and sugar |
| 9 | 3 piece | | Crack the eggs one at a time into the mixing bowl, beating well after each addition.⏱ 10sResultPale creamed butter and sugar and egg |
| 10 | — | | Beat on medium speed until the eggs are fully incorporated and the batter is smooth and glossy.⏱ 1 minResultEgg-beaten butter and sugar |
| 11 | Lemon zeststep 3 | | Tip all the lemon zest into the batter.⏱ 5sResultLemon zest and egg-beaten butter and sugar |
| 12 | 150 g | | Sift the self-raising flour directly into the bowl.⏱ 5sResultEgg-beaten butter and self-raising flour mixture |
| 13 | 30 ml | | Add the milk to loosen the batter slightly.⏱ 5sResultEgg-beaten butter and self-raising flour mixture |
| 14 | — | | Fold everything together with a large spoon using gentle, sweeping figure-of-eight strokes until just combined — stop as soon as no streaks of flour remain.⏱ 40sResultLemon drizzle cake batter |
| 15 | Lemon drizzle cake batterstep 14 | | Scrape the batter into the lined loaf tin and smooth the surface level with the back of the spoon.⏱ 10sResultLemon drizzle cake batter |
| 16 | — | | Slide the loaf tin into the oven.⏱ 10sResultLemon drizzle cake batter |
| 17 | — | | Bake until the cake is golden, well-risen, and a skewer inserted into the centre comes out clean — about 45 minutes.⏱ 45 minResultBaked lemon cake |
| 18 | — | | Remove the tin from the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked lemon cake |
| 19 | 100 g | | Measure the icing sugar into the small bowl.⏱ 5sResultIcing sugar |
| 20 | Squeezed lemon juicestep 5 | | Pour the fresh lemon juice into the icing sugar.⏱ 10sResultIcing sugar and squeezed lemon juice |
| Icing sugarstep 19 | |||
| 21 | — | | Stir briskly until you have a thin, pourable drizzle with no lumps.⏱ 20sResultLemon drizzle icingused in step 23 |
| 22 | — | | While the cake is still hot in the tin, prick it all over to the base using a fork so the drizzle can soak through.⏱ 30sResultPricked lemon cake |
| 23 | Lemon drizzle icingstep 21 | | Slowly pour the lemon drizzle icing all over the surface of the hot cake, letting it seep into the holes and form a thin, crunchy crust as it cools.⏱ 15sResultLemon drizzle icing and pricked lemon cake |
| 24 | — | | Leave the cake to cool completely in the tin so the drizzle sets into a crackled glaze.⏱ 1 hrResultCooled lemon drizzle cake |
| Total Time | 1 hr 59 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Lift the cake out of the tin using the baking-paper overhang, peel away the paper, and transfer the cake to a serving plate.
| Nutrient | Per serving |
|---|---|
| 717kcal | |
| 10g | |
| 35g | |
| 21g | |
| 96g | |
| 65g | |
| 2g | |
| 197mg |
Lemon Drizzle Cake
Lemon drizzle cake with tangy citrus glaze and tender crumb from self-raising flour and butter. Serves 4.
What you’ll doYou will cream butter and sugar until fluffy, beat in eggs, fold in flour with lemon zest and milk, then bake until golden. While it cools slightly, you'll mix icing sugar with fresh lemon juice into a thin drizzle, prick the hot cake all over, and pour the icing across so it soaks in and sets into a crunchy glaze.
Ingredients
- Lemon2 piece
- Unsalted butter150 g
- Caster sugar150 g
- Egg3 piece
- Self-raising flour150 g
- Whole milk30 ml
- Icing sugar100 g