Lemon Drizzle Cake



I love lemon drizzle cake. It's light, zingy and so, so moreish. I'm not a massive fan of cake, I'd rather take ice cream over cake for dessert, but I cannot get enough of this!

I must admit, I have tried baking lemon drizzle cakes before and they haven't exactly turned out perfect - one was slightly under cooked and another went like rubber (I'm not quite sure how...). However, judging by the results of the latest bake, I might have managed to perfect it.

I only used a whisk for the whole recipe and it worked brilliantly! Normally I'd just use a wooden spoon, but this time I decided to try a whisk and I've decided that I am never going back to wooden spoons. Some of you might have already found this out yourselves, but I'm a very novice baker, admittedly...

What you'll need:

  • 175g unsalted butter 
  • 175g caster sugar
  • 175g self raising flour
  • 2 eggs 
  • Zest and juice of 1 lemon
  • 4 tablespoons of milk

What to do:

  1. Preheat the oven at 160 degrees fan and line a loaf tin with grease proof paper. 
  2. Melt the butter slightly and then cream it together with the sugar until pale and smooth. Lightly beat the eggs and dribble them into the butter and sugar mixture, continuously mixing. If the mixture begins to curdle, adding a little flour will bring it back and will still taste good when the cake it baked. 
  3. Sieve the flour into the wet ingredients, add the lemon zest and mix slowly until combined. 
  4. Add the milk and one tablespoon of the lemon juice and mix together again. 
  5. Pour the mix into the loaf tin and whack in the oven for 55-60 minutes - do not open the oven! 
  6. When the cake is done, if you stick a knife or a skewer into the centre and it comes out clean, it's cooked! Stab the cake a few more times to make holes for the remaining lemon juice which you should pour over the cake while it's still hot.*

*You can make a glaze instead of just pouring the lemon juice over the cake. For this you'll need to add 2-3 tablespoons of icing sugar to the remaining lemon juice and then pour it over the cake. When the cake is cooled, the top layer will go a little crunchy which can be nice as a little extra something.

There you have it! Lemon drizzle cake that I think I've finally perfected. I hope you enjoy it!

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