Lemon Drizzle Cake is a beloved British dessert known for its bright, citrusy flavor and moist texture. This recipe offers a simple yet delicious way to enjoy this classic treat, perfect for tea time or as a refreshing dessert.
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps and common ingredients, this recipe is perfect for bakers of all skill levels.
- Bright Citrus Flavor: The combination of fresh lemon zest and juice infuses the cake with a vibrant, tangy taste.
- Moist and Tender: The alternating method of adding dry and wet ingredients ensures a soft, tender crumb.
- Versatile Serving Options: Enjoy it as is, or dress it up with whipped cream and berries for a special occasion.
- Make-Ahead Friendly: This cake can be prepared in advance, making it ideal for entertaining or busy weeknights.
Ingredients & Preparation Notes
- All-purpose flour: Sifting the flour ensures a light texture and prevents lumps in the batter.
- Granulated sugar: Provides sweetness and helps create a tender crumb when creamed with butter.
- Unsalted butter: Softened butter is crucial for proper creaming, which incorporates air into the batter.
- Eggs: Room temperature eggs blend more smoothly into the batter, preventing curdling.
- Milk: Whole or 2% milk adds moisture and richness to the cake.
- Lemon zest and juice: Fresh lemons are essential for the best flavor. Zest the lemon before juicing.
- Baking powder and salt: Leavening agents that help the cake rise and enhance flavor.
For the glaze:
- Powdered sugar: Creates a smooth, pourable glaze when mixed with lemon juice.
- Lemon juice: Freshly squeezed for the best flavor in the glaze.
When selecting lemons, choose ones that are firm and heavy for their size, indicating they are juicy. Organic lemons are preferable for zesting, as they are less likely to have wax or pesticides on the skin.
Professional Tips & Techniques
- Creaming Butter and Sugar: Beat the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air, which contributes to a lighter cake texture.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature. Cold ingredients can cause the batter to curdle, affecting the cake’s texture.
- Alternating Dry and Wet Ingredients: Add the dry and wet ingredients alternately, beginning and ending with the dry. This method helps prevent overmixing, which can lead to a dense cake.
- Testing for Doneness: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Overbaking can result in a dry cake.
- Glaze Application: Poke holes in the warm cake before drizzling the glaze. This allows the glaze to penetrate the cake, enhancing its moisture and flavor.
Recipe Variations
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for added texture and a subtle nutty flavor.
- Lemon Blueberry: Gently fold in 1 cup of fresh blueberries after mixing the batter for a fruity twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
- Dairy-Free: Use dairy-free butter and non-dairy milk, such as almond or oat milk, to make this cake suitable for those with dairy allergies.
- Lemon Lavender: Add 1 tablespoon of culinary lavender to the batter for a floral note that pairs beautifully with lemon.
- Lemon Coconut: Replace half of the milk with coconut milk and add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Lemon Olive Oil Cake: Substitute the butter with an equal amount of olive oil for a moist, tender crumb and a subtle fruitiness.
Serving Suggestions
- Afternoon Tea: Serve slices of Lemon Drizzle Cake alongside a pot of Earl Grey tea for a classic British tea time experience.
- Dessert Platter: Arrange slices on a dessert platter with other sweets like macarons or chocolate truffles for a varied dessert spread.
- Summer Picnic: Pack individual slices in a picnic basket, paired with fresh fruit and lemonade for a refreshing outdoor treat.
- Brunch Buffet: Include Lemon Drizzle Cake on a brunch buffet alongside quiches, fruit salads, and mimosas for a delightful morning meal.
- Special Occasions: Dress up the cake with a sprinkle of powdered sugar and fresh lemon slices for a simple yet elegant presentation at birthdays or celebrations.
Storage & Make-Ahead Tips
- Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead: The cake can be baked a day in advance. Store it unfrosted, then glaze it just before serving for the best texture.
- Refrigeration: If you prefer a firmer texture, refrigerate the cake, but bring it to room temperature before serving for optimal flavor.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can bake the cake a day in advance. Store it unfrosted and glaze it just before serving for the best results.
Q: How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch. The taste may be slightly less vibrant.
Q: What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water before applying the glaze to add moisture.
Q: Can I freeze Lemon Drizzle Cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Q: Is there a way to make this cake vegan?
To make this cake vegan, substitute the butter with vegan butter, use a plant-based milk, and replace the eggs with a vegan egg substitute like flax eggs or applesauce.
Q: Can I use this recipe to make cupcakes?
Yes, you can use this batter to make cupcakes. Fill cupcake liners about 2/3 full and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.
Q: What’s the best way to zest a lemon?
Use a microplane grater to zest the lemon, taking care to only grate the yellow part of the skin and avoid the bitter white pith underneath.
Conclusion
Lemon Drizzle Cake is a delightful dessert that combines the bright, zesty flavor of lemons with a moist, tender crumb. This recipe is easy to follow, making it perfect for bakers of all skill levels. Whether you’re enjoying it with a cup of tea or serving it at a special occasion, this cake is sure to impress.
Give it a try and share your results on social media – we’d love to see your creations! Remember, the key to a perfect Lemon Drizzle Cake is in the details: use fresh lemons, cream your butter and sugar well, and don’t overmix the batter. Enjoy!
Lemon Drizzle Cake
Equipment
- 8x4 inch loaf pan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Parchment paper
- Skewer or toothpick
- Wire rack
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 0.5 cup milk whole or 2%
- 1 tbsp lemon zest from 1 large lemon
- 2 tbsp lemon juice freshly squeezed
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup powdered sugar for glaze
- 2 tbsp lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x4 inch loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, contributing to a lighter texture.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients to prevent overmixing, which can lead to a dense cake.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, poke holes all over the top with a skewer and drizzle the glaze over the cake, allowing it to soak in.
- Let the cake cool completely before slicing and serving.