You can't beat an old favourite and tangy lemon drizzle cake is no exception. This moist and sticky cake can be enjoyed either hot or cold and will be as fresh as the day it was baked even after several days if it is stored in an airtight container (in the unlikely event that it lasts so long!).
For the cake:
- 125g butter or soft margarine (at room temperature)
- 175g caster sugar
- 3 eggs
- 175g self raising flour (or plain flour with 2 additional teaspoons baking powder)
- 1 teaspoon baking powder
- 115g ground almonds
- Grated zest of 2 lemons
- 2 tablespoons milk
For the drizzle topping:
- Grated zest of 2 lemons
- Juice of 2 lemons
- 140g caster sugar
Equipment needed to make tangy lemon drizzle cake
- Kitchen scales
- Large baking bowl
- Wooden spoon to cream the butter and sugar
- Medium sized bowl to beat the eggs
- Whisk to whisk the eggs
- Zester or grater for the lemon
- 30cm by 20cm baking tin
- Non stick baking parchment
How to make tangy lemon drizzle cake
Cream together the butter (or margarine) and sugar in a large baking bowl. Beat the eggs in a separate bowl and add a little at a time.
Sift the flour into the bowl with the other ingredients. Add the baking powder, ground almonds and lemon zest (of 2 lemons) and fold in the dry ingredients until fully combined. Stir in the milk.
Line a 30cm by 20cm (or equivalent) baking tin with non stick baking parchment. Spoon the mixture into the tin.
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 20 to 30 minutes. If you have an Aga, place the tin on the grid shelf of the floor of the roasting oven with the cold plain shelf on the second set of runners. The cake is ready when it is firm to the touch in the centre.
While the cake is baking, put the lemon juice (2 lemons), lemon zest (2 lemons) and 140g caster sugar in a saucepan. Heat over a low heat until the sugar has fully dissolved, stirring regularly.
When the cake is cooked, pierce the top of the cake with a skewer. Spoon the drizzle topping over the top of the cake making sure that the whole of the top of the cake is covered by the syrup. It may look as though there is too much drizzle topping, but continue to add it all as this all make the cake extra moist and zesty.
If lemons are used for juice only, the zest will often be discarded as it is difficult to make use of the zest after the lemons have been squeezed. I find it useful to grate the zest from 2 or 3 whole lemons before using them and store the zest in the freezer ready for a recipe such as this which requires more zest than juice or whole lemons. The zested lemons can be stored in an airtight container in the fridge until needed. This way the juice can still be used from the zested lemons (although the zest lemons may not look as attractive on the table this will reduce waste).
You may also like to try lemon and poppy seed biscuits, another tasty lemon recipe.