Lemon drizzle cake

Lemon drizzle cake is a tangy lemon cake with a sticky lemon drizzle topping and is one of Britain's favourite cakes. It is perfect served with a cup of tea or coffee.

Lemon zest is added to the cake ingredients to give it a tangy, citrussy flavour. And as if that isn't enough, the baked cake is then soaked with a lemon syrup to make it extra lemony and sticky.

One thing I like about this cake (apart from eating it, of course!) is that it will stay fresh for several days in an airtight container, unlike some types of cake which loose their freshness after the first day. It can also be frozen if you wish to keep it any longer.

In this lemon drizzle cake recipe I have included instructions for baking this cake in a rectangular baking tin which is ideal for cutting into squares, and for baking in a loaf tin which is great for slicing. This gives you flexibility to to make this tangy lemon cake in two different shapes. Just remember that the lemon drizzle loaf takes slightly longer to bake.

If you are looking for other English baking recipes or ideas for afternoon tea you could try pistachio frangipane, lemon tart or almond slices.

Ingredients

To make this easy lemon drizzle cake you will need:

• 125g butter - at room temperature. Remove from the fridge before starting to prepare this cake so that it has chance to soften and will be easier to mix with the sugar. You could substitute soft margarine if you prefer.

• 175g caster sugar - use caster sugar rather than granulate sugar as it is lighter and more suitable for cake making.

• 3 eggs - ideally use large eggs for this cake recipe.

• 175g self raising flour - you could substitute plain flour (all purpose flour) with 2 additional teaspoons baking powder is you don't have self raising flour.

• 1 teaspoon baking powder - this will add air to the cake and make it lighter. If you are using plain flour instead of self raising flour then remember to use 2 extra teaspoons, to make a total of 3 teaspoons baking powder.

• 115g ground almonds - these will add sweetness and moisture to the cake.

• Lemon zest - use the zest of 2 lemons for the cake. Ideally use unwaxed lemons but if you can only source waxed lemons then they should be lightly scrubbed before zesting.

• About 2 tablespoons milk - the milk will make the cake batter slightly thinner. Add a little more if needed.

To make the lemon drizzle topping you will need:

• Lemon zest of 2 lemons - again, use unwaxed lemons if possible, or lightly scrub before zesting. You will also use the juice to make the drizzle topping.

• Lemon juice of 2 lemons - use the juice of 2 of the lemons which have been zested to make the drizzle topping.

• 140g caster sugar - the caster sugar for the drizzle topping could be substituted for granulated sugar if you prefer.

Equipment needed

In addition to normal kitchen equipment you will also need a 30cm by 20cm (12" by 8") baking tin lined with non stick baking parchment.

Alternatively, the cake can be baked in a 25cm by 11cm lined loaf tin.

How to make lemon drizzle cake

Cream together the softened butter and sugar in a large baking bowl.

Beat the eggs in a separate bowl. Add a small amount of the egg to the butter and sugar and beat. Add the rest of the egg a little at a time, beating each 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 the baking tin with non stick baking parchment. You could use either a traditional cake tin, a loose bottomed cake tin or a springform tin.

Spoon the cake mixture into the lined tin and level the surface with the back of a spoon or knife.

To bake

For a 30cm by 20cm tin - bake in the centre of the oven at 160^oC, 320^oF, gas mark 3 for around 20 to 30 minutes or until firm to the touch in the centre.

For a 25cm by 11cm loaf tin - bake your lemon drizzle loaf in the centre of the oven at 160^oC, 320^oF, gas mark 3 for around 35 to 40 minutes or until firm to the touch in the centre.

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.

To make the lemon drizzle topping

While the cake is baking put the juice and zest of 2 lemons and 140g sugar into a saucepan.

Heat over a low heat until the sugar has fully dissolved, stirring regularly. Boil for around a minute or two and then your drizzle topping will be ready to add to the cake.

Add the lemon drizzle topping

Pierce the top of the cake with a skewer while the cake is still warm.

Spoon the lemon syrup 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 it will soak into the sponge to make the cake extra moist and zesty.

Leave in the tin for about 10 to 20 minutes and then carefully lift out and leave to cool on a wire rack.

Variations

1. The lemon drizzle topping could also be made using lemon juice and sugar only (without the zest). This is useful if you only have two lemons and will still add a tangy lemon drizzle to your cake.
2. You could swap oranges for lemons and add some ground ginger to make orange and ginger drizzle cake to make a tasty variation to this classic British cake.

Tips

1. Take the butter out of the fridge before starting this recipe so that it softens. This will make it easier to mix with the sugar.
2. I recommend leaving a generous overhang of non-stick baking parchment. If using paper don't trim it too close to the cake. Use the overhanging parchment or paper to lift your cake out of the tin after baking.
3. When using lemon zest and not the juice, after removing the zest you can store the lemons in the fridge and use the juice for another recipe. If you are not going to use the juice in the next few days the zested lemons could be cut in half and frozen.

FAQs

Other popular British recipes