This was a bit on an impromptu cake for a celebration at work. Stuck with the ingredients I had available at 9pm, I decided it was time to make my first lemon drizzle cake (I’m fairly new to the sweet citrus world, usually preferring it savoury). My best friend, Eloise of A Bookworm Baker, was very interested though as she is a lemon drizzle fiend and has been hunting for that ‘perfect’ recipe. Dubious that this would be the one, I nevertheless thought it would make a perfectly acceptable lemon drizzle. Whilst I wouldn’t say perfect (always room for improvement) this really was a splendid cake.
I excitedly informed Eloise that I had possibly found a contender for her perfect lemon drizzle cake and sent her the recipe to try herself. She used brown granulated sugar and reports that that works too. I based the recipe on a BBC Good Food recipe but adapted and added, to ensure the best lemon to sweet ratio. When I have a lemon cake, I really want to taste the lemon. A colleague took a slice home for her mum (whose favourite cake is lemon drizzle) and I heard reports back that it was the best she had tasted. Now, this may be untrue flattery, but it can only mean it was pretty good at the very least, right?!
For the cake:
- 225 g of unsalted butter, at room temperature
- 225 g of granulated sugar
- 4 eggs
- The zest of 2 lemons
- 225 g of self-raising flour
For the drizzle:
- Juice of 2 lemons
- 85 g of caster sugar
For the icing:
- Juice of 1 lemon
- ~100 g of icing sugar, add icing sugar until you get the consistency you want
- The zest of the lemon (to decorate)
- Preheat the oven to 180°C.
- Line a 1 kg loaf tin with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Mix in the eggs, one at a time.
- Sift in the flour and add the lemon zest, mix in until just combined, don’t over mix.
- Scrape the mixture into the prepared tin and bake for 45-55 minutes until it turns a beautiful deep golden brown and a skewer inserted into the centre comes out clean.
- Whilst the cake is cooking, make the drizzle but simply mixing the sugar and lemon juice in a bowl and setting aside.
- Once the cake is cooked, use your skewer to poke holes all over the top of the cake (whilst it is still warm and in the tin) and pour the drizzle over the top of the cake and let it soak in.
- Leave the cake to cool completely in the tin, this will take several hours. If you don’t have several hours, leave it in the tin for ten minutes so that the drizzle can soak in and then remove it onto a cooling rack.
- Whilst the cake is cooling, make the icing. Place the juice of a lemon into a bowl and stir in icing sugar until you have the consistency you want, I’d recommend pourable but it is up to you.
- Once the cake has completely cooled, remove it from the tin and the baking paper and then pour the icing over it. Top with lemon zest.
- Allow a few minutes for the icing to set (if you can), then slice and enjoy.