Description
Lemon Drizzle Cake
Ingredients
For the Cake:
1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 ½ cups (190g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/3 cup (80ml) milk
Zest of 2 lemons
For the Lemon Drizzle:
1/2 cup (120g) powdered sugar
2 tbsp freshly squeezed lemon juice
Directions
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Mix Wet Ingredients:
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Create Batter:
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Drizzle:
While the cake bakes, whisk powdered sugar and lemon juice together to form a smooth drizzle.
Cool & Drizzle:
Once the cake is baked, let it cool for 10 minutes before removing it from the pan. Pour the lemon drizzle over the cake while it’s still warm.
Serve:
Let the drizzle soak in and cool completely before slicing. Garnish with edible flowers or lemon zest for extra flair!
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal mixing. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. This incorporates air for a lighter crumb. When adding eggs, ensure each is fully emulsified before adding the next to prevent curdling. When combining dry and wet ingredients, use a spatula and fold gently until no streaks of flour remain; overmixing develops gluten and leads to a tough cake. Test for doneness a few minutes before the timer ends—the cake should spring back when lightly touched.
Serving Suggestions
This versatile cake pairs wonderfully with a variety of accompaniments. For an elegant dessert, serve a slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a brunch offering, pair it with fresh berries and a dusting of powdered sugar. A cup of Earl Grey tea or strong coffee makes the perfect beverage pairing to balance the citrus sweetness.
How-to Summary
To summarize, create a light, fluffy batter by thoroughly creaming room-temperature butter and sugar, then incorporating eggs and lemon zest. Gently fold in the sifted dry ingredients alternately with milk. Bake until golden and a tester comes out clean. Finally, pour a simple glaze of lemon juice and powdered sugar over the warm cake for the signature sweet-tart soak.
Frequently Asked Questions
Can I use bottled lemon juice?
For the zest, you must use fresh lemons. For the drizzle, fresh juice is highly recommended for the brightest flavor, but bottled juice can be used in a pinch.
Why did my cake sink in the middle?
This is often due to underbaking, opening the oven door too early, or using expired baking powder. Ensure your leavener is fresh and bake until fully set.
Can I make this into a loaf cake?
Absolutely. Use a standard 9×5 inch loaf pan. The baking time may increase by 10-15 minutes; always check for doneness with a toothpick.
How should I store the cake?
Store in an airtight container at room temperature for up to 3 days. The drizzle acts as a preservative, keeping the cake moist.
Can I freeze Lemon Drizzle Cake?
Yes. Freeze the un-glazed cake tightly wrapped for up to 3 months. Thaw at room temperature and add the fresh drizzle just before serving.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t cream properly, leading to a dense cake.
- Overmixing the batter: Mix only until the ingredients are combined after adding the flour.
- Adding drizzle to a hot cake: Let the cake cool in the pan for 10 minutes first. If it’s too hot, the drizzle will melt and absorb unevenly.
- Not zesting lemons before juicing: It is far easier to zest a whole lemon than a juiced one.
- Skimping on creaming time: This crucial step adds air and volume; don’t rush it.
Conclusion
Mastering the classic Lemon Drizzle Cake is a rewarding baking achievement. Its perfect balance of rich, tender crumb and vibrant, tangy glaze is sure to impress. By following this enhanced guide, paying attention to the detailed steps, and avoiding common pitfalls, you can consistently create a stunning, flavorful dessert that celebrates the simple joy of homemade baking. Enjoy the process and the delicious results!