Irresistibly Light Lemon Drizzle Cake: Your New Favorite Treat
This Lemon Drizzle Cake is a moist and fluffy dessert, perfect for any occasion.
Equipment
- Mixing bowl
- Cake Tin
- spatula
- Oven
- Saucepan
Ingredients
For the Cake
- 200 g Caster Sugar Can substitute with granulated sugar, but results may vary in texture.
- 100 g Unsalted Butter Must be softened to room temperature for proper creaming.
- 3 large Large Eggs Use room temperature eggs for better incorporation.
- 200 g Self-Raising Flour May substitute with all-purpose flour plus baking powder (1 tsp per 100g flour).
- 50 ml Milk Can be replaced with almond milk for a dairy-free option.
- 2 medium Lemon Zest Use about 2 lemons for zesting.
- 1 tsp Vanilla Extract Optional, but recommended for depth.
- 1 g Salt Do not omit, as it enhances flavor.
For the Drizzle
- 150 g Granulated Sugar Can replace with coconut sugar for a different flavor profile.
- 100 ml Fresh Lemon Juice Essential for the signature syrup; do not substitute with bottled juice.
- 1 medium Extra Lemon Zest Optional but adds a nice visual touch.
Instructions
Step by Step
- Preheat your oven to 180°C (160°C fan) / 350°F. Grease and flour a round cake tin to ensure your cake releases easily after baking.
- Cream the unsalted butter and caster sugar together in a large mixing bowl until the mixture is light and fluffy, about 3-5 minutes.
- Add in the large eggs one at a time, mixing well after each addition. Include the lemon zest and vanilla extract between eggs.
- Sift the self-raising flour and salt into the mixture, folding it in gently. Alternate this with the milk until just combined.
- Pour the batter into the prepared tin, smoothing the top for an even bake.
- Bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Mix the granulated sugar and fresh lemon juice in a small saucepan over low heat until the sugar dissolves completely.
- Poke holes all over the warm cake with a skewer; this allows the syrup to soak in beautifully.
- Drizzle the warm syrup over the warm cake, ensuring it seeps into the holes.
- Cool the cake in the tin for a bit, then transfer it to a wire rack to cool completely before slicing.
Notes
Optional: Garnish with extra lemon zest for a bright presentation. Store in an airtight container for up to 5 days.