Lemon drizzle cake is moist, luscious, and simply delicious. It makes a fantastic dessert for any meal at any time of the year. It’s a dish that both young and old will love. This lemon drizzle cake is one of my standby recipes, and I make it up 2 or 3 times a year when guests come over.
As with any recipe, you can alter it in several ways. First, I use all-purpose flour with some baking powder. If you don’t have baking powder, or don’t what to use it, you can use self-rising flour. We don’t use it because it’s not available in some countries.
The amount of lemon zest can also be varied. The zest from one lemon is just about perfect for me, but if you want the cake lemonier, the zest from 1 ½ or 2 lemons can be added. You can also add a bit more of the vanilla extract too.
In terms of the lemon drizzle, the sweet and sour balance is a bit tricky and really depends on your taste. In light of this, if you want it sweeter, add more sugar; alternatively, if it’s too sweet add a little less. It’s important to really make sure the cake has a lot of holes in it as you want the lemon drizzle to penetrate the cake.
I usually bake my lemon drizzle cake in a 9 by 9 pan and trim it up. If you want to make it in a loaf pan, however, that’s fine too. Baking it at 350-degree F or 177 C for 25 to 30 minutes is just about perfect. Ovens do vary, however, so keep an eye on the cake. You want it just to the point where an inserted toothpick comes out clean.
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- For the Cake
- 1¾ cups of flour
- 1 tsp of baking powder
- ½ cup (1 stick) of softened butter
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- zest from 1 lemon
- 4 eggs
- For the Drizzle
- 130 grams (1 cup) of Confectioner’s sugar
- juice from 1 1/2 lemons
- Preheat your oven to 350 degrees F or 177 C.
- Add the flour and baking powder to a mixing bowl. Using a whisk, mix until they are well combined.
- In a separate bowl, add the butter and sugar together and mix until they’re well combined.
- Add in the eggs and vanilla extract in and beat until a smooth, creamy mixture forms.
- Sift in the dry ingredients, half at a time, and beat until well incorporated.
- Spray a 9 by 9 baking pan with some baking spray or grease with some butter. Line the bottom with some parchment paper.
- Pour the mixture in and smooth out the top.
- Place it in the oven for 25 to 30 minutes or until an inserted toothpick comes out clean.
- While the cake is baking, combine the sugar and lemon juice in a bowl and mix until they are well incorporated.
- Remove the cake from the oven and allow it to cool.
- Once the cake is cooled, poke several holes in it with a fork.
- Pour the lemon drizzle over the top and allow it to soak in.
- Slice, serve, and enjoy your lemon drizzle cake.
