The Most Delicious Lemon Drizzle Cake Recipe Ever!
I kid you not when I say this lemon cake recipe is the most delicious recipe ever!
I recently celebrated my twin sons birthday, and when I asked them what cake they wanted me to bake, I got a resounding reply 'Lemon Drizzle Cake Mum'. It's a firm favorite in our household.
This recipe creates a light fluffy cake with a tangy, sharp, citrus flavor that tingles the taste buds. It is quick and easy to make and versatile enough to present at afternoon tea, as a birthday cake or at any time you feel like a little indulgence!
Try the recipe and let me know whether you were wowed by the melt in the mouth pleasure that this Lemon Drizzle Cake creates.
Lemon Drizzle Cake Recipe
- 225g unsalted butter (softened at room temperature)
- 225g caster sugar
- 4 eggs
- Finely grated zest of 1½lemons
- 225g self raising flour
- 1 tbsp baking powder
- 2 tablespoons hot water
For Drizzle Topping
- Juice of 1 lemon
- 100g caster sugar
- Oven temperature 180c/fan, 160C/gas 4
- 8in cake tin
- Cooking time 45 mins
- Heat oven to 180C/fan, 160C/gas 4.
- Line the 8 inch cake tin with greaseproof paper.
- Beat together the butter and sugar until it looks pale and creamy.
- Whilst butter and sugar is beating, finely grate the skin of 1½lemons and
- Measure out the flour quota and set aside for use later.
- Whisk the eggs, and slowly add them to the butter and sugar mixture. So as to avoid the mixture curdling after each insertion of the whisked eggs add a tablespoon of flour from the flour quota.
- Sift in the remaining flour into the mixture and add 1 tbsp of baking powder plus the lemon zest (leave at least teaspoon full out for sprinkling on the cake later) and combine the ingredients on the lowest level of the food mixer.
- Add two tablespoons of hot water and stir mixture until well combined.
- Pour mixture into the prepared cake tin and
- Bake for 45 - 50 minutes; test whether it is finished baking by inserting a thin skewer into the centre of the cake and it comes out clean.
DO NOT OPEN THE OVEN DOOR WHILST THE CAKE IS BAKING FOR THE FIRST 35 MINUTES - IF YOU DO YOU RUN THE RISK OF THE CAKE NOT RISING
Whilst the cake is cooling in the tin mix the drizzle lemon juice and caster sugar together.
Take a skewer or a fork and prick the warm cake all over; then pour over the drizzle and sprinkle with the remaining lemon zest. The juice will sink into the cake giving it a more lemony taste and the sugar will form a crisp white topping.
Leave the cake in the tin until it has completely cooled. Thereafter you can remove it and serve.
This cake will keep in an airtight container for 3-4 days, and is ideal for freezing for up to 1 month.
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