Lemon drizzle cake recipe
You can never fail with a lemon drizzle cake. Our recipe is so easy to make, with a light texture from the buttermilk, really lemony flavours and the crunch from the drizzle. You will need a 900g (2lb) loaf tin.
Ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 125 g butter, softened and cut into small pieces
- 1 large egg
- 2 large egg yolks
- 125 g buttermilk
- 2 lemons, zested and juiced
- 50 g granulated sugar
- 7.1 oz self-raising flour
- 7.1 oz caster sugar
- 4.4 oz butter, softened and cut into small pieces
- 1 large egg
- 2 large egg yolks
- 4.4 oz buttermilk
- 2 lemons, zested and juiced
- 1.8 oz granulated sugar
- 7.1 oz self-raising flour
- 7.1 oz caster sugar
- 4.4 oz butter, softened and cut into small pieces
- 1 large egg
- 2 large egg yolks
- 4.4 oz buttermilk
- 2 lemons, zested and juiced
- 1.8 oz granulated sugar
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 55 mins
- Serves: 6
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4. Oil the tin then line it with baking parchment. When you line the narrow side, cut a good overlap from the parchment which makes it easier to remove from the tin.
- Sift the flour into a large mixing bowl. Add the caster sugar and mix it all together. With an electric hand whisk, add the butter to the flour and sugar and whisk until you have fine crumbs.
- In a separate bowl, beat together the egg, egg yolks and buttermilk. Whisk this into the flour mixture. Stir in just the lemon zest. You’ll need the juice for the drizzle.
- Spoon the mixture into your prepared tin. Bake on the middle shelf of the oven for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Meanwhile, mix together the lemon juice – it should be around 75ml (3fl oz) – to the granulated sugar. Add more juice if you need to.
- When the cake is ready, take it out of the oven, put it onto a cooling rack and make holes in the cake with a skewer or cocktail stick. Slowly pour over half of the lemon juice and sugar mixture.
- Leave it all to cool in the tin. After 15 minutes, spoon over the rest. This will give you the crunchy lemon topping.
- When the cake is completely cold, remove from the tin. At this point, you could add extra decoration with a lemon glaze. Mix 6tbsp sifted icing sugar with a squeeze of lemon juice and mix until you have a thick glaze, which you can then just spoon over the top. Gradually add the lemon juice until you have the correct texture, which should be thick enough to sit over the cake.
Image by vm2002/Shutterstock
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