A brief Google search will reveal that the humble Lemon Drizzle Cake is a firm favourite of the people of many, many nations. I’m pleased to say that the farming-folk of Derbyshire in the UK are no different, and our Lemon Drizzle rarely lasts very long before being consumed by the hungry hordes! In this recipe, we’ll take you through, step-by-step how to make this absolute classic tea-time treat. This cake is light and fresh with the zing of lemon whilst still being moist and delicious with the addition of the drizzle. Whether eaten with a cup of tea in the great British tradition, of with a small glass of crisp, white wine in the French style, you and your family will absolutely love this one. So… grab your stand mixer, don your apron, beat that batter and get baking!
225g Unsalted butter - cubed
225g Caster sugar
225g Self raising flour
4x Free-range eggs
1x Lemon - zest
For the drizzle:
2x Lemons - juice
85g Caster sugar
- Preheat the oven to 160℃.
- Put the butter and caster sugar in the bowl of the stand mixer and cream together, starting slowly and increasing to maximum speed, until the mixture is pale, light and fluffy.
- Remove the bowl from the mixer and scrape down the sides with a spatula.
- Briefly beat together the eggs in a mixing jug. Put the flour in a bowl and have a dessert spoon handy. Return the bowl to the stand mixer and start mixing on a medium speed.
- Add about a quarter of the egg mixture to the bowl followed by a couple of spoons of the flour. Then add another quarter of the egg mix, followed by more flour. Keep alternating until all of the egg and flour is incorporated. Remove the bowl from the stand mixer when finished.
- Scape down the sides with a spatula and grate in the zest of a lemon. Briefly stir the zest into the batter using the spatula being careful not to knock out all of the air you have incorporated into the mixture.
- Using the spatula, transfer the mixture into the loaf tin which needs to be lined with baking parchment. We use pre-cut loaf tin liners as these are much easier. Roughly level the top with your spatula.
- Place the cake in the centre of your pre-heated oven and bake for between 50-60mins. Test that the cake is done by inserting a skewer into the centre of the cake, if it comes out clean, the cake is done.
- Whilst the cake is baking, make the drizzle. Juice two lemons into a bowl, passing the juice through a sieve to catch the pips and flesh. Add the caster sugar to the bowl and stir to combine. About 3 minutes before the cake is baked, place the bowl in a microwave for about a minute to warm the mixture and dissolve all the sugar. Transfer the mixture to a jug.
- Once the cake is done, remove it from the oven and place on a cooling rack. You can remove it from the tin at this stage but leave the baking parchment in place.
- Using a skewer, pierce the cake from top to bottom in a number of places to allow the drizzle to penetrate.
- Pour the warm drizzle over the top of the cake and allow it to spread over the surface and sink into the cake. Leave to cool on the rack for about an hour.
- Once the cake is cool, slice thickly and enjoy. Goes well with a cup of tea or a small glass of white wine or champagne.
Download the recipe as a PDF.