Worlds BEST Lemon Drizzle Cake
This easy to bake, lovely classic cake will be a sure fire hit with anyone who tries it. Zesty and moist.
Equipment
- 1 Kitchen Aid Stand Mixer Optional
- 1 Wire Rack For cooling
- 1 Grater
Ingredients
Lemon Cake
- 2 Unwaxed Lemons
- 225 g Unsalted Butter Room temperature
- 225 g Caster Sugar
- 225 g Self-Raising Flour
- 4 Large Eggs Room temperature
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
Lemon Syrup
- 3 tbsp Lemon Juice
- 3 tsp Caster Sugar
Lemon Drizzle
- 180 g Caster / Granulated Sugar
- 4 tbsp Lemon Juice
Instructions
Preparation
- Weigh out all of your ingredients and have all your utensils to hand
- Pre-Heat oven to 160c / 320f / Gas mark 3
- Line your loaf tin, you can use liners, butter / grease and flour
Making the cake
- Start by cutting up the room temperature unsalted butter into small cubes add to the mixing bowl with the caster sugar and cream together.
- Add the eggs one at a time. Crack the eggs into a cup, that way if any shell goes rogue, it will be easier to fish it out of a cup than when it's in the mixing bowl, also it will help prevent the mixture from turning grainy
- While adding the eggs, add a table spoon of the self-raising flour with each egg, this will help prevent the egg from curdling in the mixer.
- In a separate bowl, combing the self-raising flour and the baking powder
- Add the flour to the mixing bowl
- Add 1tsp of good quality vanilla extract
- Start mixing at a slow speed
- While the batter is mixing, zest the lemon into a separate container
- Check on the batter and make sure it's mixing nicely, it should be smooth with no lumps.
- Add the lemon zest to the batter and mix again. Once mixed thoroughly after a couple of minutes, pour the mixture into the lined loaf tin and smooth out using the back of a spoon.
- Place in the pre-heated oven for 45 minutes. While baking, make the Lemon Syrup and Drizzle topping. (See Below)
- Once 45 minutes is up take a skewer and prick the cake, going down to the centre and pull out. Make sure the skewer is free from any batter, if there is any, place back in the oven for a couple more minutes. Remove from the oven and place the tin on a wire rack to cool for 15 minutes.
- Once cool enough to touch, turn out onto the wire rack. Prick the cake all over making sure to go all the way to the bottom, and cover the cake with the Lemon syrup. Leave for a couple of minutes to soak in.
- Cover the cake with the drizzle topping, go wild, in any pattern you want. The messier / more random the better, make sure to cover the top corners. If you want, use some of the zest from the second lemon to put in the drizzle topping.Enjoy!
Making the Syrup
- Slice the zested lemon in half and juice both halves into a container. I use a jug.
- Add 3 tsp of caster sugar to a cup and 3 tbsp of the fresh lemon juice and mix until the sugar has dissolved.
Making the Drizzle topping
- Weigh out 180g Granulated Sugar and add 4 tbsp of the fresh lemon juice, you may need to use the second lemon depending on their size. Mix until you have a runny consistency.
Video
Notes
For the Lemons, I used Asda Extra Special, they are very large and yield a large amount of juice and zest.
Nutrition
Calories: 400kcal