Lemon Drizzle Cake

Introduction

Lemon Drizzle Cake is a beloved classic in British baking, known for its moist, tender crumb and the irresistibly zesty glaze that soaks into the top of the cake. It’s the perfect treat for tea time, afternoon coffee, or as a delightful dessert after a light meal. This cake combines the sweetness of a traditional sponge with the sharp, refreshing flavor of fresh lemons, making it a favorite among citrus lovers. Whether you’re new to baking or a seasoned pro, this recipe is simple enough to master while still offering a touch of elegance.

The History

Lemon Drizzle Cake has its roots in British home baking, dating back to the mid-20th century. It became particularly popular during the 1970s and 1980s as bakers embraced lighter, fruitier cakes that balanced sweetness with a tangy edge. The concept of drizzling a sugary lemon syrup over a warm cake allowed home cooks to create a moist, flavorful dessert without the need for heavy frostings or complex techniques. It’s often associated with afternoon tea and is a staple in many British cookbooks and baking traditions.

Ingredients Breakdown

The beauty of Lemon Drizzle Cake lies in its simplicity. The main ingredients include:

• Flour – Provides the structure of the cake.
• Sugar – Adds sweetness and helps create a soft texture.
• Butter – Gives richness and a tender crumb.
• Eggs – Act as a binder and add moisture and structure.
• Lemons – The star of the show, providing both zest and juice for flavor.
• Milk – Helps create a smooth batter and ensures the cake stays moist.
• Baking Powder – A leavening agent that helps the cake rise.

Step-by-Step Recipe

1. Preheat your oven to 170°C (340°F) and prepare a loaf tin by greasing and lining it with parchment paper.
2. In a mixing bowl, cream together softened butter and caster sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and vanilla extract for extra flavor.
5. Sift in the flour and baking powder, then gently fold into the mixture.
6. Add a splash of milk and mix until the batter is smooth and just combined.
7. Pour the batter into the prepared tin and smooth the top with a spatula.
8. Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.
9. While the cake is baking, prepare the drizzle by combining lemon juice and caster sugar in a small saucepan. Heat gently until the sugar dissolves.
10. Once the cake is done, remove it from the oven and immediately poke small holes into the top using a skewer or toothpick.
11. Slowly pour the warm lemon drizzle over the hot cake, allowing it to soak in.
12. Let the cake cool completely in the tin before removing and slicing.

Tips

• Use room temperature ingredients for a smoother batter.
• Don’t overmix the batter once you add the flour, as this can lead to a denser cake.
• Poking holes in the cake before adding the drizzle ensures maximum absorption of the lemon syrup.
• Letting the cake cool completely before slicing helps prevent crumbling.
• Store in an airtight container for up to 5 days to maintain freshness.

Variations and Customizations

• Lime or Orange Drizzle Cake – Substitute lemons with limes or oranges for a different citrus twist.
• Almond Lemon Drizzle Cake – Replace 50g of flour with ground almonds for a nutty flavor and slightly denser texture.
• Glazed Top – For a shinier finish, make a thicker icing using more sugar and less lemon juice and pour it over the cooled cake.
• Layered Cake – Bake in two round tins and layer with lemon curd or whipped cream for a more indulgent version.
• Gluten-Free Option – Use gluten-free flour and check all other ingredients are gluten-free for a safe alternative.

Health Considerations and Nutritional Value

Lemon Drizzle Cake is a sweet treat and should be enjoyed in moderation. While it does contain natural vitamin C from the lemon, it is also high in sugar and saturated fat from the butter and sugar. However, you can make healthier modifications:

• Reduce sugar – Lower the amount of sugar in the cake and drizzle slightly for a less sweet version.
• Use alternative flours – Substitute all-purpose flour with whole wheat or oat flour for added fiber.
• Dairy-free version – Replace butter with a plant-based alternative and use almond or oat milk to make it vegan-friendly.
• Portion control – Cut into smaller slices to enjoy the flavor without overindulging.

Each slice (approx. 1/10 of the cake) contains roughly 250–300 calories, depending on variations.

Ingredients

For the cake:

• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) caster sugar
• 3 large eggs
• Zest of 2 lemons
• 175g (6 oz) self-raising flour (or all-purpose flour + 2 tsp baking powder)
• 1–2 tbsp milk
• 1 tsp vanilla extract (optional)

For the drizzle:

• 2–3 tbsp freshly squeezed lemon juice
• 50g (2 oz) caster sugar

Directions

1. Preheat oven to 170°C (340°F). Grease and line a 900g (2lb) loaf tin.
2. In a large bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract.
4. Fold in the flour gradually, mixing until just incorporated.
5. Add milk to loosen the mixture slightly, creating a soft dropping consistency.
6. Pour the batter into the prepared tin and level the top.
7. Bake for 45–50 minutes or until a skewer comes out clean.
8. While baking, combine lemon juice and sugar in a small pan and heat gently until sugar dissolves.
9. As soon as the cake is out of the oven, poke holes in the surface and pour the warm drizzle over the top.
10. Let the cake cool completely in the tin before removing and slicing.

FAQ

Can I make this cake in advance?
Yes! It keeps well for up to 5 days in an airtight container.

Can I freeze Lemon Drizzle Cake?
Yes, wrap it well in cling film and foil before freezing for up to 3 months. Thaw at room temperature.

Can I use bottled lemon juice?
Freshly squeezed is best for flavor, but bottled lemon juice can be used in a pinch.

Why did my cake sink in the middle?
This can happen if the oven temperature was too low, or if the cake was underbaked. Make sure to test with a skewer before removing from the oven.

Can I make this into cupcakes?
Absolutely! Divide the batter between 12 lined muffin cups and bake at 180°C (350°F) for 18–20 minutes. Drizzle each cupcake individually.

Summary

Lemon Drizzle Cake is a timeless, zesty dessert that’s easy to make and perfect for any occasion. With a soft sponge and a tangy lemon topping, it’s sure to become a favorite in your baking repertoire.