Description
A classic British Lemon Drizzle Cake that perfectly balances zesty freshness and moist sweetness with a soft, buttery texture soaked in tangy lemon syrup. Ideal for teatime or any casual gathering, this simple recipe uses pantry staples to create a bright, tender, and indulgent treat.
Ingredients
Scale
Cake Ingredients
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Optional: 1 tbsp poppy seeds
Lemon Drizzle Syrup
- 100ml fresh lemon juice
- 85g granulated sugar
Instructions
- Prepare Your Ingredients and Oven: Preheat your oven to 180°C (350°F). Grease a loaf tin or line it with parchment paper. Ensure butter and eggs are at room temperature for better mixing.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the unsalted butter and caster sugar together until pale, creamy, and fluffy. This incorporates air and creates a light texture.
- Add Eggs and Lemon Zest: Crack in the eggs one at a time, beating well after each addition to maintain an emulsified mixture. Fold in the lemon zest for fresh citrus aroma. Add poppy seeds here if using.
- Fold in the Flour: Sift the self-raising flour into the bowl and gently fold it in with a spatula or wooden spoon. Be careful not to overmix to keep the batter airy and light.
- Bake Until Golden: Pour the batter into the prepared tin and level the top. Bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.
- Prepare the Lemon Drizzle: While the cake bakes, mix fresh lemon juice with granulated sugar until the sugar dissolves into a syrup.
- Drizzle and Cool: When the cake is out of the oven, poke holes all over the top with a skewer. Slowly pour the lemon syrup over the cake to soak in. Let it cool completely in the tin so the syrup permeates the cake, keeping it moist and tangy.
Notes
- Use room temperature ingredients for even mixing and smooth batter.
- Poke holes in the cake before drizzling to maximize syrup absorption.
- Check for doneness 5 minutes before baking time ends to avoid drying the cake.
- Always use fresh lemon juice and zest for the best flavor.
- Fold flour gently to preserve the airiness of the batter for a fluffy cake.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: lemon drizzle cake, lemon cake, British dessert, citrus cake, moist cake, teatime cake
