It comes as no surprise that the lemon drizzle cake made it as one of the first items to be made in the series. Since the late 1600s when it first came about into being, this cake has really stood the test of time and has remained a favourite of so many people around the world. This really is no wonder as the cake is very very easy to make and hardly takes any time to put together- an amateur’s absolute DREAM!
The ingredients used in the lemon drizzle cake can be easily found at home or at a local grocery store. It was an absolute pleasure for me to recreate as it reminds me of the first cake I baked – a basic vanilla sponge cake.
For the cake
- 225 grams unsalted butter, softened at room temperature.
- 225 grams caster sugar.
- 225 grams self-rising flour. If you do not have self-rising flour, you can substitute it with some classic all-purpose flour. Add a teaspoon of baking powder to your all-purpose flour.
- 4 large eggs.
- The zest of 2 lemons. The lemons can be substituted with limes as well.
For the Drizzle
- 100 grams caster sugar
- The juice of two lemons
- Preheat your oven to 170 degrees Celsius.
- Grease a rectangular loaf tin with some butter and line it with parchment paper.
- Use an electric whisk to cream the butter and sugar on medium speed for 5 minutes until very smooth. If you don’t have one, not to worry as you can beat the mixture to the desired consistency.
- Zest the lemons (or the limes) using a fine grater. Make sure NOT to throw away the lemons after you’ve zested them as we will need them to make the drizzle!
- Add in the 4 eggs, one at a time into the butter and sugar mixture. Make sure to beat in the egg properly before adding the next one into the mixture.
- Add the lemon zest to the mixture right before you whisk the last egg.
- It is now time to add in the dry ingredients! Sieve the 225 grams of self-rising flour (or 225 grams of all-purpose flour) and the one teaspoon of baking powder.
- Gently fold the flour by using the cut and fold method as we don’t want the mixture to lose any of its fluffiness and air bubbles from the beating.
- Once the flour is fully incorporated into the mixture, spread it into the cake tin and place it in the oven.
- Bake until a wooden skewer or a knife comes out clean and keep it aside to cool.
Pro tip: This cake takes longer to bake as compared to other cakes. Place it in the oven for approximately 45-50 minutes but keep checking on the cake after the first 30 minutes have passed by.
For the drizzle
- Add the juice of the 2 lemons to the caster sugar and mix until it forms a smooth drizzle.
- If you feel the drizzle is too thick, add a little more lemon juice to it. Alternatively, if it is too runny, add some sugar to thicken it.
- While the cake is still warm, use a toothpick or a wooden skewer to make some holes for the drizzle to seep into the cake. Pour the drizzle on the cake!
- Serve it with a warm cup of tea and enjoy!