If you need a cake fix, but don't want something overly heavy, then this is the perfect bake to satisfy your cravings. Lemon drizzle cake is so light, fluffy and full of tangy lemon flavour that you'll find yourself adopting the one-slice-isn't-enough approach. This recipe uses the all-in-one method making it very quick to whip up, and although it uses a Victoria sponge base it needs longer in the oven due to the depth of the loaf and the lemon making it more of a wet batter.
Personally I think lemon drizzle cake is majestic enough as it is without the need for any decoration, but if you want to make it festive (see the photo of my Easter lemon cake) then it pairs very well with lemon buttercream. You can also use oranges instead of or as well as lemons - either sub the lemons for oranges or split half and half.
Recipe
Prep time: 10 minutes
Cook time: 45-50 minutes
Serves: 8-10
Ingredients:
For the Cake:
170g Softened Butter/Margarine
170g Caster Sugar
3 Large Eggs
170g Self-Raising Flour
1/2 tsp Baking Powder
2 Lemons*
For the Drizzle:
Juice of 2 Lemons*
50g Caster Sugar
*If you want to do an orange and lemon drizzle cake simply use 1 lemon and 1 orange.
Method:
Preheat the oven to 180°C and grease and line a loaf tin with baking parchment.
In a large mixing bowl add the butter, sugar, eggs and sift in the flour and baking powder. Cream with a stand mixer or electric hand whisk for 3 minutes, making sure everything is fully combined.
Zest the two lemons and add this into the mixture. Add the juice of one lemon to the mix and save the other for later. Cream the mixture for a further 2 minutes.
Transfer the batter into the loaf tin and bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean. If the top is darkening too quickly then cover with tin foil.
While the cake cools in the tin, make the drizzle by stirring the caster sugar into the juice of two lemons until the sugar is mostly dissolved. After the cake has cooled for about 10 minutes pour the drizzle over the cake (still in the tin). Pricking the outside of the cake with a skewer will help the drizzle soak into the cake.
Leave the cake to cool another 5 minutes in the tin before transferring to a wire rack. Serve with fresh berries and a dollop of cream.
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