The Ultimate Lemon Drizzle Cake
The perfect lemon drizzle cake is a lovely balance of sweet and sour—and it's also a very easy cake to make.
- Serves: 8 persons
- For the Cake:
- 4ounces (115 grams) self-rising flour
- ½teaspoon baking powder
- 3ounces (75 grams) ground almonds, or almond flour
- 6ounces (175 grams) unsalted butter, softened
- 6ounces (175 grams) superfine sugar
- 2tablespoons lemon zest , from 2 large lemons
- 3large eggs
- For the Syrup:
- 4ounces (115 grams) sugar
- 6tablespoons freshly squeezed lemon juice, from 2 large lemons
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F/180 C. Lightly grease and line a loaf tin measuring 9 x 5 1/2 x 3 inches or 23 x 13 x 7 cm (also known as a 2-pound tin or 900 mL) with greaseproof paper. Put to the side.
Step 3Sieve or sift the flour and baking powder into a stand mixer bowl or a food processor. Add the remaining cake ingredients.
Step 4Mix on a high speed until all the cake ingredients are well mixed and a thick, smooth batter has formed.
Step 5Pour the batter into the prepared cake tin. Place in the center of the preheated oven and bake for 45 to 50 minutes or until, when pierced with a skewer, it comes out clean and dry. Place the hot cake, still in its tin, on a cooling rack.
Step 6Make the syrup by quickly mixing together the sugar and the lemon juice until the sugar is dissolved.
Step 7Prick the cake all over using a skewer and then slowly spoon the syrup over a little at a time. Always allow the syrup to soak in before adding any more.
Step 8Let the cake cool completely in the tin. Once cold, lift the cake out and either slice and eat or wrap in fresh waxed paper and place in an airtight box or tin.