Easy Lemon Drizzle Cake
Here we have a wonderfully Easy Lemon Drizzle Cake recipe, my lovely friend Melanie shared it with me 18 months ago.
Thank you.
It also won a competition with Homepride and was published in Freds 50th Book!
A real classic lemon cake recipe, I make it all the time, do you like Lemon in a Cake?
It a super soft sponge, baked, then skewered and a light zingy lemon syrup is poured over it whilst warm to make it super lemony and very moist. So good
So many thanks to Melanie for this classic!
Who doesn’t love a classic Lemon Drizzle Cake?
It’s so moist, so easy and so tasty, it’s a real winner. Who doesn’t love a classic Lemon Drizzle Cake?
There are many many recipes for Easy Lemon Drizzle Cakes in books and on the net but I promise you this is amazing!
A really Zesty lemon and a moist sponge!!
I imagine that you could also make it with oranges and limes or maybe a combination?
Maybe you could call it St Clements Drizzle Cake then?
I have to say though I love this traditional Lemon Drizzle! (although I’m tempted by Lime Drizzle cake I have to say)
Whenever I go to a new client or friends house and I need to take a cake.
It’s normally this one or maybe my Cherry Maderia, but for sure it’s one of them.
A classic first bake type of cake!
I wrap in brown paper and tie with a lovely ribbon!
Makes the most perfect homemade gift!
Topping Your Lemon Drizzle Cake
And if you want to make this lemon cake even more special try adding a tub mascarpone mixed with icing sugar and lemon juice to taste, for a special topping!!
It’s really delicious, but its also wonderful without too ….
What ingredients do I need for my lemon Loaf Cake ?
It’s a pretty simple basic cake really and it’s so good. Most of these ingredients I’m sure you’ll have in your kitchen
- Butter
- Self Raising flour
- Eggs
- Caster sugar
- Milk
- Lemons
- Icing sugar
See the full recipe card at the bottom of this post
Top Tip on baking your Lemon Drizzle cake
Do not be tempted to open your oven door before at least 35 minutes, this is one of the biggest factors to a sinking cake!!
Gluten Free Lemon Cake?
Yes simply replace the flour with your favourite gluten free flour and you’re away
Dairy free Lemon Drizzle Cake?
Yes you simply replace your butter with your favourite fairy free baking spread and replace the milk with your favourite non dairy variety
How long can you store your Lemon Drizzle Cake?
Well I reckon up to 5 days in a sealed cake tin, but to be quite honest I’m not sure it will last that long
Can I freeze my Lemon Drizzle Cake?
Yes yes yes you can
Wrap it in greaseproof paper then foil and pop it in the freezer
It will keep for a month
When you want it, simply remove from the freezer and defrost at room temperature
Loaf Liners for loaf Cakes?
Also before I forget, have you discovered loaf liners yet?
Oh they are fantastic, you can say ‘bye’ to trying to line a loaf tin!
I love them, so easy and you can find them in most supermarkets and they are not expensive either
Your cakes never stick!!
Other Lemon Cake Bakes
You may also fancy these Little Lemon Cupcakes too!
Go on have a look i think most people love lemon?!
A safe bet in my book…
Have a go and let me know how you get on with this lovely Easy Lemon Drizzle Cake.
Please drop us a comment below the blog post, I love getting your comments!!
Thanks Cx
Cherry Madeira Cake
Oh and here’s the Cherry Madeira I was talking about, my Cherry Maderia
A classic first bake type of cake!
Loaf Cake Recipes
And here’s a whole load more Loaf Cake Recipes
Hope you enjoy
Much Love as always
Clare x
Easy Lemon Drizzle Cake
Ingredients
- 6 oz soft butter
- 9 oz Self Raising flour
- 3 eggs
- 9 oz caster sugar
- 2-4 tbsp milk
- 3 lemons grated
- 9 oz Caster Sugar
- 2 tbsp icing sugar
- This makes a lot of drizzle - you can easily half drizzle mix
- Tub mascarpone mixed with icing sugar and lemon juice to taste for a special topping - really delicious but its also wonderful without
Instructions
- Line and grease tin, use a 2llb loaf tin, perfect
- Cream butter and sugar till pale and fluffy then add eggs slowly, fold in the flour and slacken with milk
- Add grated lemon rind.
- Pour in tin and bake on 150-170C depending on oven, for 40 mins depending on tin size!! and firm to touch
- Mix the juice of 3 lemons with the caster sugar & icing sugar and heat till warm on stove or microwave!
- When cake comes out of oven prick with skewer and drizzle lemon icing on top - leave till cool.
- Totally optional - It's nice to finish off by beating mascarpone with juice of half remaining lemon and a little more icing sugar.
- Go on have a slice 🙂 Cx
BobbieGilliam
What is caster sugar?
Clare x
Hello Bobbie
In America, caster sugar is often labeled as superfine sugar, ultrafine sugar, or baker’s sugar.
Hope that helps – it’s just finer than gramnulated
Thanks Clare
Christine
If using a Magimix, should I put all the ingredients in together?
Clare x
Hi I think a magi mix is a food processor – I’m not sure if it will work all-in-one – but you could try?
Let me know how you get on
Thanks Clare
Anne B.
Clare & BobbieGilliam,
Here in Canada, Caster Sugar is sold as “Berry Sugar”.
Clare x
Perfect thanks for letting me know x
Jen
Hi, I make all your sponge type of cakes by the all in one method adding a little baking powder. As per Christine’s review in May, I no longer feel the need to cream butter and sugar etc first.
Always good cakes Claire. Love your coffee, chocolate and apple as well as lemon drizzle of course.
Clare x
Good to hear – I still cream my butter & sugar – but great info – Thanks
Karen Saunders
I love your recipes. I bake a lot and over the years have tried many different ones. Your loaf cakes work really well for me.
How about compiling your own cake recipe book? I would totally buy it!
Clare x
Oh I love this comment – so many thanks – yes I have thought about it – maybe one day 🙂 x
Robert
ITS IN POUNDS AND OUNCES
in UK there all in metric so to find this was a great start, wonderful cake beats Mary Bs {sorry Mary} but u have to try this one its great.