Lemon Drizzle Cake Recipe

Self-raising flour: This flour contains a leavening agent that helps the cake rise.

Caster sugar: A fine sugar that dissolves easily, perfect for baking.

Butter: Adds richness and moisture to the cake.

Eggs: Provide structure and stability to the cake batter.

Lemon zest: Adds a fresh, citrusy flavor to the cake.

Lemon juice: Combined with sugar to create the tangy drizzle topping.

When creaming together the butter and sugar, ensure the butter is at room temperature. This will make it easier to achieve a light and fluffy texture, which is crucial for the cake's overall rise and crumb. Additionally, when folding in the flour, use a gentle hand to avoid knocking out the air you've incorporated, which helps maintain the cake's lightness.

• self-raising flour - Substitute with all-purpose flour + baking powder: Use 225 g of all-purpose flour and add 2 teaspoons of baking powder. This combination will provide the necessary leavening agents found in self-raising flour.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity. It may have a slightly coarser texture, but it will dissolve during baking.

• softened butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture and moisture to the cake.

• beaten eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This will help bind the ingredients and add moisture, though the cake may be slightly denser.

• zested lemon - Substitute with lemon extract: Use 1 teaspoon of lemon extract for the zest of one lemon. This will provide a similar lemony flavor.

• caster sugar - Substitute with powdered sugar: Use the same quantity of powdered sugar. It dissolves easily and will work well for the drizzle.

• juiced lemon - Substitute with bottled lemon juice: Use the same quantity of bottled lemon juice. It provides a similar acidity and flavor.

• Allow the lemon drizzle cake to cool completely before storing. This ensures that the drizzle has fully absorbed into the cake, enhancing its moist texture.

• Wrap the cake tightly in cling film or plastic wrap to keep it fresh. This prevents the cake from drying out and preserves its delightful lemony flavor.

• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the cake at room temperature if you plan to consume it within 3-4 days. Keep it in a cool, dry place away from direct sunlight to maintain its freshness.

• For longer storage, consider freezing the cake. First, wrap it in cling film, then in a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• When ready to enjoy, thaw the cake at room temperature for a few hours. This allows the cake to return to its original moist and fluffy texture.

• If you prefer individual servings, slice the cake before freezing. Wrap each slice in cling film and store them in a resealable plastic bag. This makes it easy to grab a single piece without defrosting the entire cake.

• To refresh the cake after thawing, you can warm it slightly in the oven at a low temperature. This can help revive its delightful lemony aroma and soft texture.

• Enjoy your lemon drizzle cake with a cup of tea or coffee, savoring each bite of this zesty, sweet treat.

• Preheat your oven to 150°C (300°F). Place the leftover lemon drizzle cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• If you're short on time, use a microwave. Place a slice of lemon drizzle cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.

• For a slightly crispier texture, use a toaster oven. Set it to a low heat setting, around 150°C (300°F). Place the lemon drizzle cake on a piece of parchment paper and heat for 5-7 minutes, keeping an eye on it to avoid burning.

• If you have a steamer, this method can help retain moisture. Wrap the lemon drizzle cake in parchment paper and place it in the steamer basket. Steam for about 5 minutes or until warmed through.

• For a unique twist, try reheating the lemon drizzle cake on a stovetop. Place a non-stick skillet over low heat. Add a small pat of butter and let it melt. Place the cake slice in the skillet and heat for 2-3 minutes on each side, until warmed and slightly caramelized.

• Oven: Used to bake the cake at the specified temperature of 180°C (350°F).

• Mixing bowl: Essential for combining the ingredients like butter, sugar, eggs, flour, and lemon zest.

• Electric mixer: Helps in creaming the butter and sugar together until pale and fluffy, and for mixing in the eggs.

• Spatula: Useful for folding in the flour and lemon zest into the batter.

• Loaf tin: The container in which the cake batter is poured and baked.

• Parchment paper: Used to line the loaf tin to prevent the cake from sticking.

• Skewer: Needed to check if the cake is baked through and for pricking the cake to pour the drizzle.

• Juicer: Handy for extracting juice from the lemon.

• Zester: Used to zest the lemon, adding flavor to the cake batter.

• Measuring scale: Ensures precise measurement of ingredients like flour, sugar, and butter.

• Cooling rack: Allows the cake to cool evenly after baking.

• Small bowl: Useful for mixing the lemon juice and caster sugar for the drizzle.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the baking process.

Use an electric mixer: Cream the butter and sugar faster and more efficiently with an electric mixer.

Room temperature butter: Ensure the butter is softened to room temperature for easier mixing.

Preheat the oven early: Start preheating your oven before you begin mixing the cake batter to save time.

Line the tin ahead: Grease and line your loaf tin before you start mixing to avoid delays.