This delightful lemon drizzle cake is a perfect balance of sweet and tangy flavors. It's a classic treat that pairs wonderfully with a cup of tea or coffee. The moist, buttery cake is infused with fresh lemon zest and topped with a zesty lemon drizzle that soaks into the cake, creating a deliciously sticky top.
Most of the ingredients for this lemon drizzle cake are common pantry staples. However, you might need to pick up some self-raising flour if you don't already have it at home. This type of flour contains a leavening agent, which helps the cake rise. Additionally, make sure you have fresh lemons on hand for both the zest and juice, as they are crucial for the cake's flavor.
Ingredients For Lemon Drizzle Cake
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Cake
How To Store / Freeze Your Cake
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.
How To Reheat Leftovers
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.
Essential Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Lemon Drizzle Cake Recipe
Ingredients
Cake Ingredients
- 225 g Self-raising flour
- 225 g Caster sugar
- 225 g Butter softened
- 4 Eggs beaten
- 1 Lemon zested
Drizzle Ingredients
- 85 g Caster sugar
- 1 Lemon juiced
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, cream together the butter and sugar until pale and fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Fold in the flour and lemon zest until well combined.
- Pour the mixture into a greased and lined loaf tin.
- Bake for 40 minutes or until a skewer inserted into the center comes out clean.
- While the cake is baking, mix the lemon juice and caster sugar for the drizzle.
- Once the cake is done, prick it all over with a skewer and pour the drizzle over the top.
- Let the cake cool in the tin before removing and slicing.
Nutritional Value
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