Lemon Drizzle Cake
Bright, zesty, and utterly irresistible, this Lemon Drizzle Cake is the perfect blend of sweet and tangy flavors. With its moist, buttery sponge infused with the vibrant zest of fresh lemons and a delicate lemon drizzle soaking into every bite, this cake is a true crowd-pleaser. Easy to prepare in just 20 minutes of hands-on time, it bakes to golden perfection in under an hour, making it an excellent choice for weekday treats or special occasions. The secret to its signature texture lies in creating the lightest, fluffiest batter with self-raising flour, baking powder, and carefully folded ingredients. Finished with a simple yet flavorful drizzle made from lemon juice and sugar, this classic British bake is best served with a cup of tea or as a refreshing dessert. Perfectly balanced, bursting with citrusy goodness, and staying deliciously moist for up to 5 days, this Lemon Drizzle Cake will quickly become a household favorite!
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 225 grams caster sugar
- 4 whole large eggs
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 2 lemons lemon zest
- 45 milliliters milk
- 85 grams granulated sugar
- 2 lemons lemon juice
Instructions
Preheat your oven to 180°C (350°F) and line a 20x23 cm (8x9 inch) baking tin with parchment paper.
In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. This should take about 4-5 minutes using an electric hand mixer or a stand mixer with a paddle attachment.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. If the mixture looks like it might curdle, add a tablespoon of the flour with the last egg.
Sift the self-raising flour and baking powder into the mixture and gently fold it in with a spatula or a metal spoon. Be careful not to overmix as this can result in a dense cake.
Add the zest of two lemons and milk, then fold through the cake batter until just combined.
Pour the batter into the prepared baking tin and spread it evenly using a spatula.
Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the granulated sugar with the juice of two lemons in a small bowl, ensuring the sugar dissolves completely.
As soon as the cake comes out of the oven, poke holes all over the top using a skewer or a fork.
Slowly pour the lemon drizzle mixture over the hot cake, allowing it to soak in. Let the cake cool completely in the tin to allow the drizzle to set.
Once cooled, remove the cake from the tin, slice, and serve. The cake can be stored in an airtight container for up to 5 days, staying beautifully moist.
Nutrition Facts
Calories |
3974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 500.3 g | 182% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 315.5 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 289 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
