This Lemon Drizzle Cake is the perfect balance of sweet and tangy, with a light and airy texture that melts in your mouth. The zesty lemon flavor combined with a sweet lemon drizzle makes it a refreshing treat for any occasion. Whether you’re looking for a simple dessert to serve with tea or a light and zesty cake to brighten your day, this lemon drizzle cake will satisfy your cravings.
Why You’ll Love This Recipe
- Zesty and Tangy: The freshly grated lemon zest and lemon drizzle give this cake a bright, tangy flavor that is simply irresistible.
- Easy to Make: With basic ingredients and minimal effort, this recipe comes together quickly and results in a deliciously moist cake.
- Perfect for Any Occasion: Whether it’s a tea party, dessert after dinner, or just a treat for yourself, this cake fits the bill.
Who Is This Recipe For?
This Lemon Drizzle Cake is ideal for anyone who loves a moist, citrusy dessert. It’s great for both beginner and experienced bakers, as the recipe is simple to follow and delivers consistent results. If you love the fresh taste of lemons and a light, buttery cake, this recipe is for you.
Ingredients
For the Lemon Cake:
- 3 large eggs, at room temperature
- 6 oz (1 ½ cups) self-rising flour
- 6 oz granulated sugar
- 6 oz unsalted butter, softened at room temperature
- Zest of 2 lemons
For the Lemon Drizzle:
- 2 tbsp freshly squeezed lemon juice
- 1 cup powdered sugar
Kitchen Equipment You’ll Need
- 8×4 inch loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Toothpick or skewer
Step-by-Step Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Butter and line an 8×4 inch loaf pan with parchment paper, leaving some paper hanging over the sides. This will make it easier to remove the cake from the pan after baking.
2. Prepare the Cake Batter
In a mixing bowl, combine 3 large eggs, 6 oz of self-rising flour, 6 oz of granulated sugar, 6 oz of softened unsalted butter, and the zest of 2 lemons. Using an electric mixer, beat the ingredients together until the batter is smooth and creamy.
3. Bake the Cake
Transfer the cake batter to the prepared loaf pan, spreading it evenly. Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. Make the Lemon Drizzle
While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together 2 tablespoons of freshly squeezed lemon juice and 1 cup of powdered sugar until smooth and thick.
5. Add the Drizzle
Once the cake is done baking, remove it from the oven and allow it to cool slightly in the pan. Poke holes all over the top of the cake using a skewer or toothpick, then slowly pour the lemon drizzle over the cake, making sure it seeps into the holes for extra flavor.
6. Cool and Serve
Let the cake cool in the pan for about 10-15 minutes, then use the hanging parchment paper to lift it out of the loaf pan. Slice and enjoy this moist, zesty lemon drizzle cake!
Tips and Tricks
- Room Temperature Ingredients: Make sure the eggs and butter are at room temperature for easier mixing and a smoother batter.
- Poke Plenty of Holes: Don’t be shy when poking holes in the cake—this helps the lemon drizzle soak in and add flavor throughout the cake.
- Make it Ahead: This cake tastes even better the next day, as the flavors have time to meld together. Store it in an airtight container overnight.
