Monday, 20 September 2010

Lemon Drizzle Cake

A few days ago I asked my husband what he wanted me to bake this weekend, and he requested lemon drizzle cake - something we've been enjoying in tearooms across the country this summer.

Quite by chance, a friend happened to bake one during the week, and when I mentioned to her that I was planning to do likewise she offered me both her recipe and her spare lemon. I was very happy to accept, though I adapted her recipe slightly (I'm too lazy to sift flour...).

The main trick with lemon drizzle cake is how to get it "drizzled" without losing more icing than you use, particularly since you want to do the drizzling while the cake is still hot. I balanced the cooling tray on top of a plate to catch any drips - and then, once the cake was cool, I put the cake on the same plate to soak them up. That way nothing gets wasted.

Another handy hint for lemon cakes in general is to make "lemon sugar" in advance: if you've got your lemon a day or two ahead of when you plan to bake, pop the lemon and the sugar in a glass bowl together, and cover with a plate. The oils from the lemon will gradually seep into the sugar, meaning the lemon flavour will end up more evenly distributed through the cake. You can then go on to zest and juice the lemon as usual.

lemon drizzle cake

Lemon Drizzle Cake

6oz sugar
4oz butter
2 eggs
6oz self-raising flour
zest of 1 lemon

For the topping:
2oz icing sugar
juice of 1 lemon
2tsp granulated sugar

  1. Preheat the oven to 165°C (or a little higher if you don't have a fan oven) and grease a medium-sized loaf tin.

  2. Cream the butter and sugar together with a spoon. Break two eggs into the bowl and stir until the mixture is smooth.

  3. Fold in the flour and lemon zest.

  4. Spoon the cake mixture into the tin, smooth with a spatula, and bake for 50 minutes.

  5. When the cake is about 10 minutes away from done, it's time to make the topping. Combine the icing sugar and lemon juice in a small saucepan, and simmer gently to reduce.

  6. Take the cake out of the oven - the crust should be golden-brown, and a skewer should come out clean - and remove from the tin onto a cooling tray.

  7. Prick the top of the cake in several places, then gently spoon the lemon mixture over the top of the cake (before it has chance to cool down). Sprinkle on a little extra granulated sugar on top for added crunch.


Writing Without Periods! said...

Looks yummy. A nice cup of English tea and this and it would be a trip to heaven.
happy week,

Travis Erwin said...

I'll pass this one on to my wife. She loves lemon cake.

Amy said...

Oh my gosh! I am drooling. Literally. This looks so good - I can't wait to make it!

PS - I don't sift flour either!

gigi said...

Sounds simply wonderful!

Expats Again said...

And to think! I actually have these ingredients at hand. Thanks for the recipe. Your photo is lovely.

Heidi said...

I have so been cravng lemon cake!! I love your idea to put the lemon and sugar together. I am going to have to do an internet search and find a recipe for a gluten free lemon cake. Have a lovely day!

Cindy said...

I love lemon cake! I will definitely try this out. Thanks for sharing :)

Louiz said...


Louiz said...


Debbie said...

I haven't ever thought of putting the lemon in the sugar! I love that idea and will do that the next time I make lemon cake.

Ruth said...

looks absolutely yummy!!

Lily Johnson said...

Looks oh so yummy! I will defnitely try it.

Kazzy said...

Lemon-flavored things were never my favorite, but in the last handful of years I crave lemon bars, lemon cake and lemonade. Seriously! This sounds really good.

Crystal Escobar said...

Oooh, yum yum yum! Thank you for sharing that! I totally want to try it.

Kel said...

Oh Rachel...Why did you do this to me?? I was just trying to start a diet and your cake is calling my name. I love lemon baked goods!!!

Anonymous said...

Oh my, I've always wanted to find a recipe for this! LOVE it at restaurants. Thanks for stopping by on my SITS day so I could find you!

Nick Thomas said...

I love this cake, so moist!

smilla4blogs said...

I am looking forward to trying your version which is similar to Florida's famous key lime cake made in a bundt pan. Always one for overkill, I usually double the amount of lime and confectioner's sugar and unmercifully attack the cake with a sate stick before I drizzle.

lakeviewer said...

Oh my, I'm ready for a slice!

Chef E said...

Wow this is the second I have seen on a blog in the past hour! I have to make this, love the citrus and the spice, sounds heavenly!

Jerri said...

That cake sounds yummy! Thanks for coming by and commenting at my blog!

Anonymous said...

I love your attention to the detail of not losing any of the glaze!

Jutta said...

That sounds so delicious! Will try it soon. Thanks for visiting my blog and commenting on the no sew skirt. it is so easy to do :-).
Am your newest follower and would be honored if you would like to follow me too. No hard feelings if not :-)
Have a lovely day

Karren said...

Stopping by from Alexa support. ShePromotes
This looks awesome, Im like you and dont sift anymore.

Have a great day! Karren

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