Easy Lemon Drizzle Cake Recipe: Perfectly Moist and Zesty
I love a good lemon drizzle cake, but this easy lemon drizzle cake recipe? It’s on another level. Zesty, moist, and with just the right balance of sweetness and tang.
Servings: 10 people
Calories: 430kcal
Cost: £4
Equipment
- 1 2 lb loaf tin lined with baking paper
- 1 electric mixer
- 1 large bowl
Ingredients
- 175 g butter (homemade or store-bought)
- 225 g caster sugar
- 3 large free-range eggs
- 225 g self-raising flour
- zest of 2 lemons
- 90 ml buttermilk or semi-skimmed milk
For the Lemon Drizzle
- 50 ml fresh lemon juice
- 200 g icing sugar
Instructions
- Line a loaf tin with baking paper and preheat the oven to 175°C fan / 200°C / Gas Mark 6. Make sure all of your ingredients are at room temperature before you start.
- Beat the butter and sugar together until pale and fluffy. I recommend using an electric mixer for at least five minutes. You can’t over-beat, but you can under-beat!
- Quickly whisk in one egg at a time. Whisk on high speed until each egg is just combined. Unlike with the butter and sugar, it's best not to over-beat the eggs.
- Use a metal spoon to fold in the flour, half at a time. Use large, bold actions to avoid over-mixing the flour. Fold until just combined.
- Fold in the milk and lemon zest.
- Pour the batter into the lined loaf tin and bake on the middle shelf of the preheated oven for 45-60 minutes, or until a skewer inserted into the cake comes out clean. If the cake is a little wobbly when you go to test it, don’t prick it with a skewer—just give it a little longer in the oven.
- Mix the lemon juice with the icing sugar until smooth.
- Once the cake is out of the tin and placed on a cooling rack, and drizzle with the icing.
- Once cooled, store in an airtight container—it's good for up to 3 days.
Video
Notes
Nutritional and cost information are for guidance only and are based on the ingredients I used.
Tip- for a sugar crust topping mix 50ml lemon juice with 150g icing sugar and coat the top of the cake.