Lemon Drizzle Cake
This cake relies on a simple creaming method and a high-sugar syrup finish poured over the loaf while it is still warm from the oven. The secret to the sharp, signature bite is letting the syrup soak through the sponge, turning the top layer into a crunchy, sugar-laden crust.
Room temperature is the rule
If your butter and eggs are cold, the batter will curdle and the crumb will be dense. Set them on the counter an hour before you begin.
- 2 lb loaf tin
- Electric hand mixer
- Large mixing bowl
- Skewer or cake tester
What goes in.
- 175gunsalted butter, softened
- 175gcaster sugar
- 3large eggs
- 175gself-raising flour
- 1lemon, zested
- 100ggranulated sugar
- 2lemons, juiced
The saturation point
Poke holes deep into the cake with a skewer while it is still in the pan. The syrup must be poured slowly so it travels down the channels rather than pooling on the surface.
The method.
Prepare the oven
Heat your oven to 180°C (160°C fan). Grease your loaf tin and line the base with parchment paper.
Cream the base
Beat the butter and caster sugar in a bowl until the mixture is pale and airy. This should take at least five minutes with an electric mixer.
Add eggs and flour
Add the eggs one at a time, incorporating a tablespoon of flour with each to prevent splitting. Fold in the remaining flour and the lemon zest with a metal spoon.
Bake
Pour the batter into the tin and smooth the top. Bake for 45 to 50 minutes. It is done when a skewer inserted into the center comes out clean.
Apply the drizzle
Mix the granulated sugar and lemon juice together. While the cake is still hot and in the tin, poke it all over with a skewer. Pour the syrup evenly over the top.
Cool
Leave the cake in the tin until completely cold. This allows the syrup to harden into the characteristic crunch.
Other turns to take.
Lime and Ginger
Replace the lemon zest with lime and add 1 teaspoon of ground ginger to the flour mixture.
When it doesn't go to plan.
Use a metal spoon to fold in the flour to keep the air inside the batter.
Do not remove the cake from the tin until it is stone cold; otherwise, the soft, syrupy edges will crumble.
If the top browns too quickly, tent it loosely with a piece of foil.
The ones that keep coming up.
Why is my cake sinking in the middle?
You likely opened the oven door too early. Keep the door shut for at least the first 35 minutes.
Can I use bottled lemon juice?
Avoid it. The acidity and brightness of fresh fruit are necessary to cut through the sugar in the drizzle.
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