This is the perfect lemon drizzle cake! This simple recipe combines a moist, fluffy cake with a tangy lemon syrup and sweet glaze. Easy to make and delicious, it’s perfect for any occasion.
Butter: Provides richness and moisture.
White Sugar: Sweetens the cake while maintaining a fine texture.
Self-Raising Flour: Ensures the cake rises perfectly.
Baking Powder: Helps the cake rise and become fluffy.
Eggs: Bind the ingredients together and add richness.
Milk: Adds moisture and tenderness to the cake.
Lemon Zest: Adds a strong, fresh lemon flavor.
Granulated Sugar: Used in the lemon drizzle syrup for added sweetness.
Lemon Juice: Used in syrup and icing for a zesty kick.
Icing Sugar: Used in the icing to create a smooth, sweet finish.
Ingredients
225g unsalted butter softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon zested
For the drizzle topping
1½ lemons juiced
Making a light and fluffy cake batter
Start by preheating the oven to 350ºF, grease, and line your baking tin. I've made these as mini bundle cakes, but it's probably more convenient for you to use a 2lb loaf tin.
Creaming the butter and sugar
Start with very soft butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar. Cream the butter and sugar for about 2 minutes until light, fluffy, and pale in color.
Add the eggs in one at a time mixing after each addition. *The mixture may start to look split, but this will come back together once you add the flour.
Making lemon cake batter
Once the eggs have been mixed into the butter and sugar, pour in the milk and sift in the flour.
Use a rubber spatula or wooden spoon to fold the flour and add the lemon zest. *Fold gently and only until the batter is just combined.
Baking moist and fluffy lemon drizzle
Spoon the batter into the lined baking pan and bake in the preheated oven for about 40 minutes.
The cake is done when it is golden and risen and a toothpick comes out of the center with just a few moist crumbs. It will also spring back when gently pressed.
Lemon drizzle syrup
To make the lemon glaze, whisk the lemon juice and the sugar in a small bowl until the sugar dissolves.
When the cake is baked, remove it from the oven and use a toothpick or skewer to poke holes. While it's still warm, pour the syrup over the cake to soak in through the holes. Leave it in the tin to finish cooling completely, and let it soak up all the drizzle.
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