A Lemon Drizzle Cake is a staple in every cook's repertoire. Based on a Victoria Sandwich, the appeal is in the slightly crunchy lemon topping
And so to Lemon Drizzle Cake... This is one of my favourites as I'm a big fan of lemons in lots of things, and this cake is very lemony.
Key ingredients in Lemon Drizzle Cake
Lots of lemons
This recipe uses more lemons than most others, but That is the point of the cake
As with all cakes, butter tastes better. If you do use margarine, make sure it's the block type. Soft/spreadable margarine won't work.
Secrets of Success
Perforate the top of the cake
Pricking the top of the cake to let the lemon sugar drizzle seep into the body of the cake is well worthwhile. You do get the holes in the top, but a bit of lemon zest covers most of that, and having the lemon right in the cake is lovely.
It's fine if you don't do all this, but the lemon/sugar mix does tend to congregate on the outside of the cake.
Buy a decent lemon zester
For years I resisted the idea of a micro-plane grater or similar citrus zester, preferring to stick with the zesting side of the all-purpose box grater that I've had for 25 years?
When I had to make wedding cakes and two of them needed the zest of lots of citrus fruit, I took the plunge and bought a proper lemon zester.
What a difference it made! For one thing, I no longer grate my fingers. Even better, it catches the zest so that you don't lose half of it over the side of the bowl.
Ring the changes
Make a smaller or larger cake
- 15cm (6-inch) cake - 2 large eggs, 125g butter, sugar, flour, 1 teaspoon baking powder
- 18cm (7-inch) cake - 3 large eggs, 175g butter, sugar, flour, 1.5 teaspoons baking powder
- 20cm (8-inch) cake - 4 large eggs, 250g butter, sugar, flour, 2 teaspoons baking powder.
If you want a square cake, use this formula:
- 18cm (7-inch) square cake = 20cm (8-inch) round cake
- 15cm (6-inch) square cake = 18cm (7-inch) round cake
If you like this...
...Why don't you try:
Lemon Drizzle Cake
FOR AN 18CM (7 INCH) CAKE:
- 3 large eggs
- 185 g caster sugar
- 185 g butter
- 185 g self-raising flour
- 1 ½ teaspoon baking powder (7.5ml)
- 2 lemons, zested. Preferably unwaxed
- Large pinch of salt
For the lemon topping:
- 2 lemons, juiced (50-60ml)
- 100 g granulated sugar
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the tin with a paper liner. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)
- Grate the lemons to get the zest. Juice the lemons and sieve to produce 50-60ml juice
For the cake:
- Beat all the cake ingredients together thoroughly(Butter, caster sugar, eggs, flour, baking powder, salt, lemon zest.) Optionally leave half a teaspoon of zest for the topping
- Spoon the mixture into the tin. Smooth the top with a palette knife and make a slight dip in the centre
- Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip
- While the cake is cooking make the topping
For the lemon topping:
- Mix the lemon juice and sugar well
- When you take the cake out of the oven, leave it in the tin. Prick the top of the cake with a cocktail stick
- Spoon the lemon topping over and leave the cake in the tin to cool
- Optionally sprinkle the remaining zest over the cake.