Lemon Drizzle Cake Recipe

This lemon drizzle cake recipe is one of my office's favorites. It's a moist and delicious cake that's perfect for any occasion. Here are the ingredients you'll need:

Ingredients

  • 225g baking spread from the fridge, plus extra for greasing
  • 225g caster sugar
  • 275g self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs
  • 6 tbsp milk
  • 2 unwaxed lemons, finely grated zest only

For the glaze

  • 175g granulated sugar
  • 2 lemons, juice only

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the warm cake. The cake will absorb the liquid and the sugar will form a lovely, crisp topping. Once cool, slice and serve.

Adaptations

  • In the past, I have forgotten to add butter and it resulted in a rather tasty cake that I nicknamed "Breakfast Lemon Cake."
  • You can also reduce the baking time and use smaller dishes. I have used small pie dishes before to make personalized mini Lemon Drizzle cakes, which make for a great gift.
  • I also like to poke holes in my lemon drizzle to let the glaze seep through.

Photo by Thitiphum Koonjantuek on Unsplash