When I’m asked what my top 3 cakes are, a solid lemon drizzle will always be up there. Simple, sweet, and loaded with lemony tang, it’s the definition of a crowd pleaser. Bring this cake to a gathering and it won’t hang around long. I’m not sure why it’s taken me this long to get a recipe up but here we are! Serve with a mug of tea on the sofa and try not to eat it all yourself.
R E C I P E
225g Unsalted Butter, softened
250g Caster Sugar
Zest of 2 Large Lemons
4 Eggs (weight in the shells should be approx 225g)
225g Plain Flour
¼ tsp Salt
3 tsp Baking Powder
3 tbsp milk, room temp
Juice of 2 Large Lemons (or 3 small ones)
120g Caster Sugar
200g Icing Sugar
Juice of ½ a Lemon
M E T H O D
Preheat the oven to 170C/Gas 3. Line the base and sides of a 2lb loaf tin with greaseproof paper.
Cream together the butter, sugar and zest for 3 - 5 minutes until pale and creamy. Add in the eggs one at a time beating well after each addition.
In a separate bowl, sieve together the flour, salt and baking powder. Pour this into the butter mixture and mix on low speed until fully combined. Stir in the milk before transferring the batter to the prepared tin. Smooth the top and bake for 45-55 minutes until the cake is a deep golden brown and a skewer inserted into the centre comes out clean.
Make the drizzle by heating the lemon juice and sugar together in a small saucepan until the sugar dissolves. Once the cake is out of the oven, use a skewer to poke holes across the entire surface of the warm cake. Carefully pour the drizzle on top allowing it to sink into all the holes. Let the cake cool for 15 minutes before removing it from the tin to cool completely.
Prepare the glaze by mixing together the icing sugar and lemon juice in a small bowl until smooth. You want it to be quite thick – it should very slowly fall off the spoon - so if it’s too runny, simply add more icing sugar. And if it gets too thick, stir in a little more lemon juice or water.
Pour the glaze over the cake, helping it to drip down the sides gently with the back of a spoon. Let the glaze set for 15-20 minutes before slicing and serving.