Easy Lemon Drizzle Cake
My go-to Lemon Drizzle Cake recipe makes the most super lemony, soft and fluffy cake, which absolutely melts in the mouth.
Servings: 10 slices
Calories:
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Alter quantities (metric only) 10 slices
Here's what you'll need...
- Greaseproof (parchment) paper or loaf tin liners
- stand mixer or hand mixer with paddle attachment fitted if a stand mixer or beaters if a hand mixer
- Small saucepan
Ingredients you'll need...
Lemon Drizzle Cake
- 180 g Self-raising flour
- ½ teaspoon Baking powder must be level
- Pinch of fine salt
- 80 g Unsalted butter at room temperature
- 200 g Caster (superfine) sugar
- 90 ml Greek plain yoghurt
- 3 teaspoon Lemon zest
- 1 tablespoon Lemon juice (about 2 medium lemons)
- 3 Large eggs at room temperature
Lemon Drizzle Cake Syrup
- 35 g Caster (superfine) sugar (2½ tablespoons)
- 30 ml Water (2 tablespoons)
- 2 tablespoon Lemon juice (1 medium lemon)
Lemon Icing
- 150 g Icing (confectioner's) sugar sifted (13 tablespoons)
- 2 tablespoon Lemon juice (1 medium lemon)
- 1 teaspoon Lemon zest
Here's what we do...
Lemon Drizzle Cake
- Set your oven to 350°F/180°C/160°C Fan/Gas mark 4.
- Insert a loaf tin liner or line the base of your loaf tin with greaseproof paper and grease the exposed ends of the tin with some extra butter
- Sift together your flour, baking powder and salt.
- Rub your lemon zest into your caster (superfine) sugar.
- Using the paddle attachment for your stand mixer or beaters for your hand mixer, beat your butter a few times to ensure nice and soft. It should no longer be clumping around the paddle/beaters when soft enough.
- Add your caster sugar and rubbed in lemon zest and beat until a dry paste is formed, this takes about a minute.
- Mix together your yoghurt and lemon juice and then add it all to your beaten butter and sugar, beat together a few times until just combined and wipe your bowl down with your spatula intermittently to ensure everything is equally mixed.
- Add an egg and a tablespoon of your sifted flour mixture and beat on a low setting until combined and no unmixed egg remains.
- Repeat until the eggs are all mixed in.
- Lightly beat in the remaining flour until just combined, again wiping down with your spatula to ensure all of the batter is mixed in.
- Give the mixture a fast beat on medium-high for 10 seconds and no more. It should be mixed and look silky when ready.
- Pour the mixture into your prepared tin and level out.
- Place in the centre of your oven and bake for 35-40 minutes, until golden on top and skewer inserted into the centre comes out clean.
Lemon Drizzle Syrup
- Whilst your cake bakes make your lemon syrup.
- Add your water, sugar and lemon juice to a small saucepan and mix thoroughly whilst heating on a gentle heat until all of the sugar has dissolved.
- Bring to a simmer and simmer gently for 2 minutes to thicken.w
- As soon as your cake is out of the oven, use a skewer to prick holes all over it and then spoon over your lemon syrup allowing it to soak in.
- Let your cake cool in the tin and then remove it and peel away the liner or greaseproof paper.
Lemon Icing
- Once your cake has completely cooled make your icing.
- Mix together your sifted icing (confectioner's) sugar and lemon juice until fully combined.
- Drizzle the icing over the top of the cake, this is best done by spreading it in a line across the centre and allowing it to naturally spread over the top and drip down the sides.
Supporting Notes
Key tips:
Don't overbeat your mixture, it will take some of the air out.
Storage:
This cake will keep for 2-3 days in an airtight container
Place on kitchen paper as it is quite moist.