Lemon drizzle cake is a beloved British dessert that has gained popularity worldwide for its delightful combination of tangy lemon flavor and moist, tender texture. Its origins can be traced back to traditional lemon syrup cakes, which have been enjoyed in British households for generations. However, the specific recipe for lemon drizzle cake as we know it today emerged in the latter half of the 20th century.
The cake itself is a simple yet delicious sponge cake, typically made with flour, sugar, eggs, butter, and of course, freshly squeezed lemon juice and zest. What sets lemon drizzle cake apart is its signature drizzle—a mixture of lemon juice and sugar that is poured over the warm cake after baking. This syrup seeps into the cake, infusing it with an extra burst of citrus flavor and creating a beautifully moist crumb.
The flavor profile of lemon drizzle cake is bright, zesty, and refreshing, making it a perfect treat for any time of year. Its tangy lemon flavor pairs wonderfully with a cup of tea or coffee, and its moist texture keeps it deliciously satisfying with every bite. Lemon drizzle cake has become a staple at afternoon tea gatherings, brunches, and dessert tables, earning a reputation as a quintessentially British indulgence.
This delectable cake is typically served sliced into squares or wedges, allowing the lemon drizzle to shine with each bite. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Whether served as a casual afternoon snack or a showstopping dessert, lemon drizzle cake never fails to delight with its irresistible blend of tartness and sweetness.
lemon drizzle cake
Ingredients
- 1 ¾ cups 350g granulated sugar
- 1 ¾ cups 350g unsalted butter, softened
- 3 large eggs
- 2 ½ cups 315g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup 240ml double cream
- ¾ cup 150g icing sugar (confectioner’s sugar)
Instructions
- Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Sift in the self-raising flour and baking powder, then fold gently until just combined. Be careful not to overmix.
- Stir in the vanilla extract and lemon zest until evenly distributed throughout the batter.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the drizzle syrup. In a small saucepan, heat the lemon juice over low heat. Once heated, gradually stir in the icing sugar until fully dissolved, forming a thin syrup.
- Once the cake is baked, remove it from the oven and pierce the top all over with a skewer.
- Pour the warm drizzle syrup over the warm cake, allowing it to soak in. Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, whip the double cream until it forms soft peaks. Spread the whipped cream over the top of the cake.
- Optionally, garnish with additional lemon zest or fresh berries before serving.
