Lemon Drizzle Cake

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Bright, inviting, and bursting with pure citrus flavor, lemon drizzle cake is more than a simple dessert. It’s the kind of comforting bake that suits quiet afternoons, lively celebrations, and slow weekend mornings alike. With a moist, buttery texture and a vibrant lemon syrup, this classic cake captures the essence of fresh lemons in each tender bite.

What Makes Lemon Drizzle Cake Special

Lemon drizzle cake holds a special place in British baking. Its balance of tangy and sweet, along with the fine crumb and characteristic sugary crust, make it a favorite for gatherings or quiet moments with a cup of tea. The true magic lies in the method: pouring the lemon syrup over the warm cake. This ensures every slice is deeply infused with lemon, keeping it exceedingly moist for days.

Ingredients

Every great bake begins with quality ingredients. Each plays a distinct role in achieving that soft texture and bold citrus pop.

Lemon Syrup:

• Juice from 2 large lemons (about 6 tbsp)
• 1/2 cup (100 g) granulated sugar

Optional Glaze:

• 1 cup (120 g) powdered sugar
• 2-3 tbsp lemon juice

If you don’t have self-raising flour, use 2 cups all-purpose flour + 3 tsp baking powder + 1/2 tsp fine sea salt.

Step-by-Step: How to Make Lemon Drizzle Cake

Preparing the Pan and Ingredients

• Grease a 9×5-inch loaf pan generously. Line the bottom and sides with parchment paper for easy removal.
• Let the butter and eggs stand at room temperature for about 30 minutes before starting. This simple step leads to a smoother, lighter batter.

Mixing the Batter

• Creaming Butter, Sugar, and Lemon:
• Using a handheld mixer or stand mixer, cream the butter with the sugar and lemon zest until the mixture appears pale and fluffy. This takes about 3-5 minutes on medium speed.

• The lemon zest releases its oils, intensifying the lemon fragrance that infuses the cake from the very beginning.

• Incorporating Eggs:

• Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl for even mixing.

• Once all eggs are added, stir in the milk and vanilla extract. Your batter may look slightly curdled—don’t worry, this corrects itself when the flour goes in.

• Combining Flour and Baking Powder:

• In a separate bowl, whisk flour and baking powder together.
• Add this to the wet mixture in two parts, folding gently until just combined. Avoid overmixing—you want to keep the batter airy for a soft crumb.

Baking the Cake

• Transfer the thick batter to your prepared loaf pan. Smooth the top with a spatula.
• Bake in a preheated oven at 325°F (160°C) for 45-55 minutes.
• To check doneness, insert a toothpick or thin skewer into the center. It should come out clean or with a few dry crumbs.

Making and Adding the Lemon Syrup

• While the cake bakes, mix lemon juice and sugar in a small bowl until the sugar dissolves.
• As soon as the baked cake comes out and is still hot, pierce holes all over the top using a skewer.
• Evenly spoon the lemon syrup over the cake so it seeps into every crevice. The citrus syrup soaks the crumb, locking in moisture and flavor.

Cooling and Optional Glaze

• Cool the cake in its pan for at least 20 minutes so the drizzle can set.
• Remove and let cool fully on a wire rack.
• For a glossy finish, mix powdered sugar with just enough lemon juice to form a pourable glaze. Once the cake is cool, drizzle this over and allow it to set.

Tips for a Perfect Lemon Drizzle Cake

Mastering lemon drizzle cake depends on a balance of technique and attention to detail.

• Zest lemons before juicing. It’s easier to zest a whole lemon than one that’s already been juiced.
• Use fresh lemons. Bottled juice lacks the bright punch of freshly squeezed, and fresh zest is essential.
• Softened butter makes mixing easier and produces a lighter crumb. Leave it at room temp—not melted.
• Don’t overbake. As soon as a tester comes out mostly clean, remove the cake to preserve that desired moist texture.
• Customize the syrup. Adjust the sugar in the drizzle if you prefer a sharper or sweeter flavor.
• Optional add-ins: For a twist, fold in poppy seeds or finely chopped herbs like thyme right before baking. Both pair beautifully with lemon.

Troubleshooting Common Issues

Even experienced bakers run into the occasional hiccup. Here’s how to handle them:

Flavor Variations

Lemon drizzle cake is delicious on its own but adapts well to variations.

• Citrus Variety: Swap some of the lemon for orange or lime zest and juice.
• Herbal Notes: Add a pinch of crushed rosemary or thyme to the cake batter for a sophisticated riff.
• Nutty Texture: Fold in 1/3 cup chopped pistachios or almonds.

Storing and Serving

Lemon drizzle cake tastes wonderful the day it’s baked but can be made ahead.

• Room Temperature: Store uncut cake in an airtight container for up to 4 days.
• Freezing: Wrap unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature, then add glaze.
• Serving Suggestions: Serve slices plain, dusted with extra powdered sugar, or alongside whipped cream or yogurt for an elegant dessert.

Frequently Asked Questions

Can I double this recipe?
Yes, for a larger crowd, double the ingredients and bake in two loaf tins or a 9×13-inch pan. Baking time may vary.

What’s the best way to zest a lemon?
A microplane grater creates fine zest. Avoid the bitter white pith beneath the peel.

Can I use gluten-free flour?
Yes, substitute a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum for better texture.

Lemon drizzle cake brings a burst of sunshine to any day. Its fresh flavor and inviting crumb make it a staple worth mastering in every home baker’s kitchen. Remember to choose the juiciest lemons, treat the batter gently, and savor every zest-filled bite. Whether you’re new to baking or a seasoned pro, this cake always delivers pure citrus joy.