Classic Lemon Drizzle Cake
The ultimate tea-time treat. Moist sponge cake soaked in a zesty, crunchy lemon syrup.
Details
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 1 lemon
- Juice of 1.5 lemons
- 85g caster sugar (for drizzle)
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a loaf tin.
- 2
Beat butter and sugar until pale and fluffy.
- 3
Add eggs one at a time, beating well.
- 4
Fold in flour and lemon zest.
- 5
Spoon batter into tin and bake for 45-50 minutes.
- 6
Mix lemon juice and remaining sugar for the drizzle.
- 7
Prick the warm cake all over with a skewer.
- 8
Pour drizzle over the cake while it's still warm.
- 9
Cool in tin before turning out.
About This Recipe
There are few treats as universally adored in British culinary tradition as the Classic Lemon Drizzle Cake. This quintessential bake, a staple of afternoon tea tables and village fetes, perfectly embodies comforting simplicity with a vibrant, zesty punch. What truly elevates this cake is the magical transformation that occurs as the hot, freshly baked sponge absorbs a sharp lemon syrup, creating a dual texture: a moist, tender crumb beneath a crisp, sugary crust. The creaming method, where softened butter and caster sugar are beaten until light and fluffy, is paramount here, ensuring an aerated batter that yields a wonderfully delicate cake. Crucially, the zest and juice of fresh lemons are non-negotiable; they provide the authentic, bright acidity that defines the dessert. While the classic remains supreme, adventurous bakers might explore variations like a subtle addition of poppy seeds to the batter for a textural counterpoint, or substituting the lemon for oranges or limes for a different citrus profile. Serve slices elegantly with a bracing cup of Earl Grey tea or, for a lighter touch, alongside fresh summer berries and a dollop of crème fraîche to complement its delightful sweetness.
Tips & Tricks
- • To achieve that signature crunchy top and deeply infused flavour, prick the hot cake all over with a skewer or fork immediately after removing it from the oven, then slowly pour the lemon drizzle over it.
- • For an intriguing textural contrast, stir 1-2 tablespoons of poppy seeds into the cake batter before baking. Alternatively, swap lemons for oranges or limes for a different, equally delicious citrus drizzle cake.
- • Lemon Drizzle Cake stores beautifully at room temperature in an airtight container for up to 3-4 days, making it an ideal make-ahead dessert for entertaining. It also freezes well undecorated for up to 3 months; simply drizzle after thawing.
- • This cake is the quintessential partner to a strong cup of English breakfast tea or a fragrant Earl Grey. For an elevated serving, present it with a scattering of fresh raspberries or blueberries and a dollop of plain Greek yogurt or crème fraîche to balance the sweetness.
Nutrition Facts
Per serving (approximate)