Lemon Drizzle Cake
A good lemon drizzle isn't about complexity, but timing. You want the syrup to penetrate the surface just as the cake begins to set, locking in moisture.
Room temperature is your best friend.
If your butter is cold, it won't cream properly; if your eggs are chilled, the batter will curdle. Pull everything out of the fridge an hour before you start.
- 2lb loaf tin
- Electric hand mixer
- Rubber spatula
- Skewer or cake tester
What goes in.
- 175gunsalted butter, softened
- 175gcaster sugar
- 175gself-raising flour
- 3large eggs
- 1lemon, zested
- 100ggranulated sugar
- 1lemon, juiced
The saturation point
Prick the cake all over with a skewer while it is still in the tin and hot from the oven. This creates deep channels for the syrup to reach the bottom, ensuring the entire loaf stays damp.
The method.
Heat the oven
Set your oven to 180°C (160°C fan). Grease the loaf tin and line the base with parchment paper.
Cream the base
Beat the butter and caster sugar together until the mixture is pale and airy. It should look like thick whipped cream.
Incorporate eggs
Add eggs one at a time, beating well after each. Add a tablespoon of flour with the final egg to prevent the batter from splitting.
Fold and bake
Gently fold in the remaining flour and the lemon zest. Spoon into the tin and level the top. Bake for 45 to 50 minutes until a skewer inserted in the center comes out clean.
Apply the drizzle
Mix the granulated sugar with the lemon juice. As soon as the cake comes out, prick it repeatedly and pour the syrup slowly over the top, letting it soak into the holes.
Other turns to take.
Lime and Ginger
Swap the lemon for lime juice and zest, and fold a teaspoon of ground ginger into the flour.
Orange Drizzle
Replace lemon with orange for a milder, floral sweetness; increase the sugar slightly as orange juice is less acidic.
When it doesn't go to plan.
Use a microplane to zest the lemon to ensure you only get the yellow skin, avoiding the bitter white pith.
Don't wait for the cake to cool before adding the syrup; the heat draws the liquid into the crumb.
Store in an airtight container for up to three days; the texture improves on the second day.
The ones that keep coming up.
Why did my cake sink in the middle?
The oven door was likely opened too early. Keep the door shut for at least the first 40 minutes.
Can I use bottled lemon juice?
It is best to use fresh lemons. The zest provides the essential oils that give the cake its distinct aroma.
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