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Lemon Drizzle Cake is a traditional British cake that’s a staple of afternoon tea. It’s a simple sponge cake made with a combination of flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice. The cake is then drizzled with a refreshing, bright, lemony icing that gives it a slightly sharp flavor. This delightful cake is believed to have been first made by a Jewish woman named Evelyn Rose in 1967. It’s recommended to serve this cake with a cup of Early Grey tea on the side.
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Directions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a mixing bowl, combine 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Mix well and set aside.
- Prepare Wet Ingredients:
- In another bowl, beat together 1/2 cup (115g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1/2 cup (120ml) whole milk and the zest of 2 lemons.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Make Lemon Drizzle:
- While the cake is still warm, prepare the lemon drizzle by mixing 1/4 cup (60ml) freshly squeezed lemon juice with 1/4 cup (50g) granulated sugar. Pierce the top of the warm cake with a skewer or fork, then pour the lemon drizzle over the cake.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve.
Cook’s Note
- For a dairy-free version, substitute the whole milk with almond milk or any plant-based milk of your choice.
- If fresh lemons are not available, you can use bottled lemon juice, but adjust the quantity according to taste.
Nutritional Information
- Calories: 250 per serving
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
The photos of this lemon drizzle cake are making my mouth water. Can’t wait to bake one and enjoy a slice!
I’ve never made lemon drizzle cake from scratch before, but this recipe seems foolproof. Excited to give it a go!
I appreciate that this recipe provides both metric and imperial measurements for easy baking. Thank you!
The drizzle of lemon icing on top of this cake is the perfect finishing touch. Can’t wait to dig in!
Lemon drizzle cake always reminds me of springtime. Can’t wait to bake one to celebrate the season!
I love that this recipe includes a homemade lemon syrup for an extra burst of flavor. Genius!
The golden crust on top of this lemon drizzle cake is calling my name. Can’t wait to taste it!
I’ve been searching for the perfect lemon drizzle cake recipe, and I think I’ve found it. Thanks for sharing!
I appreciate that this recipe uses simple ingredients that I already have in my pantry. Can’t wait to bake this cake!
The combination of moist cake and tangy lemon syrup in this recipe sounds absolutely heavenly. Sign me up!
I can already imagine the zesty aroma filling my kitchen as this lemon drizzle cake bakes. Excited to give it a try!
This lemon drizzle cake recipe looks simple yet delicious. Perfect for satisfying those sweet cravings!
I love how the tangy lemon flavor cuts through the sweetness of the cake in this recipe. Mouthwatering!
There’s something so comforting about a slice of lemon drizzle cake with a cup of tea. Can’t wait to bake one myself!
Lemon drizzle cake is one of my all-time favorites! Can’t wait to try out this recipe.