A timeless and unfussy classic, this Lemon Drizzle Cake offers a moist crumb and a vibrant citrus finish. It’s a dependable and swift recipe, ideal for any baking occasion.
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Servings: 10 slices
Ingredients
- 250 g caster sugar
- Zest from 3 lemons retain lemons for juicing
- 100 g icing sugar
- 250 g unsalted butter with extra for greasing
- 4 medium eggs
- 250 g self-raising flour
Instructions
- Preheat the oven to 160℃ fan (180℃ conventional, Gas Mark 4), thoroughly grease a loaf tin and line it with parchment. Combine the butter, caster sugar, eggs, flour, and lemon zest in a large mixing bowl. Beat together until the mixture is smooth and uniform. Transfer the batter into the prepared tin and level the surface. Bake for 40 to 50 minutes, checking for doneness with a skewer—it should emerge clean. For the drizzle, while the cake remains warm in the tin, use a skewer or sharp knife to create holes across the surface. Gradually mix the icing sugar with enough lemon juice to form a pourable glaze—typically the juice of one and a half lemons, though this may vary with size and juiciness. Drizzle evenly over the warm cake, allowing it to soak through.
Notes
Unsalted butter is preferred for a neutral taste, though salted can substitute without issue. Golden caster sugar is a suitable alternative if available. Use free-range eggs and for best results, their total weight in shells should approximate 250 g. Unwaxed lemons are ideal for zesting due to their cleaner peel.