Everyone needs a Lemon Drizzle Cake as staple in their baking repertoire. It’s a quintessential, classic bake that anyone should be able to knock up in an instant. This one bowl version takes minutes to throw together and tastes out of this world delicious.
Lemon Drizzle Cake is, without a doubt, one of my favourite cakes in the whole world! That bright, citrusy kick is enough to take my day from dreary and dull to a joyful daze. There’s no wonder that it’s a firm favourite in the bakery.
This cake is so easy a child could do it, seriously! It’s that simple. So get your little ones in the kitchen and get them trained up. You know it’s a win when the little ones can whip up a cake for the parents. Oh how the tables have turned.
So, you’ll want some instructions on how to make this zesty babe? Here they come…. Put all the ingredients in a bowl and mix! That’s it! There’s no creaming the sugar and butter, no whipping the eggs. Just a good old fashioned dump and stir. Any cake that can go from ingredients to the oven in less than five minutes is a winner in my book.
If you wanted to get fancy and extract the most lemony flavours out of your sponge, there’s a little extra step you could add to the beginning of the process, but it’s by no means necessary. This is just for those people who prefer a bit more of a hands on approach. Before you get started simply add the sugar and lemon zest to a bowl and rub it in with your fingers. You want to coax all of those delicious lemon scented oils out of the zest, this will give your cake an extra dimension. Give it a try, it’s not like we’ve got much else to be doing at the moment.
This cake also lends itself perfectly to a gluten free version. Simply substitute the self raising flour for a gluten free flour blend (I love this one by Doves).Print
For the Lemon Drizzle Cake:
- 250g unsalted butter, at room temperature
- 250g caster sugar
- 3 large, free range eggs
- 250g self raising flour
- the zest from 2 large lemons
For the Drizzle:
- juice from 2 lemons (use the lemons you just zested)
- 100g caster sugar
For the Glaze:
- 250g icing sugar
- 2tbsp lemon juice (or water)
- Preheat your oven to 170C and grease and line a 2lb loaf tin with baking parchment.
- In the bowl of an electric mixer mix all of the cake ingredients together until fully combined. Take care not to over mix.
- Pour batter into the prepared loaf tin and bake for 45-55 minutes until risen and springy to the touch. Allow to cool slightly while you make the drizzle.
- Stir together the sugar and lemon juice, once combined pour over the loaf and leave to cool in the tin for a few hours until the drizzle is set.
- Once cool, run a sharp knife around the edge of your tin to release the cake.
- Make your glaze. In a medium mixing bowl add the icing sugar and starting with 1tbsp of lemon juice (or water) add the liquid to the sugar and mix. Keep adding liquid, a little at a time, until the desired consistency is reached. You want it to be thick and oozey so it slowly trickles down the edges of your cake.
This cake freezes well, just make up to step 5 and wrap in a double layer of cling film.Can be frozen for up to 3 months.
To make a Gluten Free version substitute the self raising flour for your favourite gluten free flour blend.
- Category: Baking
- Cuisine: British
Keywords: Lemon Drizzle, Lemon Cake, Loaf Cake