Lemon Drizzle Cake a Proper British Classic
Recipe Introduction: Lemon Drizzle Cake
Quick Hook
Fancy a bit of sunshine in every bite? You know, Sometimes I wonder, did the phrase " Lemon Drizzle Cake " automatically make you think of teatime? It's zesty, it's sweet, and it’s a proper pick-me-up!
Brief Overview
Originating from British baking traditions, this cake is a classic for a reason. It's a recipe that’s fairly easy to whip up, taking about an hour all in, plus cooling time.
This Homemade Cookbook Recipe Journal must have will give you 8-10 generous slices.
Main Benefits
Beyond its delicious taste, the lemon provides a boost of vitamin C. This cake is a perfect treat for afternoon tea, birthdays, or just when you fancy something utterly delicious.
Honestly, this recipe is special because it’s a simple bake that delivers amazing flavours, every single time.
Ingredients: Let's Get Started
Okay, right then! Let's get this show on the road. Now, if you’re anything like me, you’re itching to get baking! Here's what you'll need.
Firstly, for the cake itself, you’ll require self raising flour, butter, caster sugar, eggs, lemons, and milk. Secondly, the drizzle? A simple combo of granulated sugar and more lemons.
Okay, right then! Let's get this show on the road. If you are creating your own Homemade Cookbook Recipe Journal , you'll need ingredients and equipment.
Considering our scrummy Lemon Drizzle Cake recipe, let's get started.
Ingredients & Equipment
Creating our favourite baking memories with British baking recipes and easy cake recipes , you will want to ensure that you have all the best cake recipes to document !
Main Ingredients
- Self raising flour: 175g (6 oz or 1 3/4 cups). Sift it for a lighter cake.
- Unsalted butter: 175g (6 oz or ¾ cup). Must be softened! Seriously, leave it out for a few hours.
- Caster sugar: 175g (6 oz or ¾ cup).
- Large eggs: 3 . Free range, if you can.
- Lemons: 2 . Zest and juice needed! Go for unwaxed.
- Milk: 2 tbsp . Any kind will do.
- Granulated sugar: 85g (3 oz or ⅓ cup). For that sweet drizzle.
For the best flavour, use fresh lemons. Your teatime treats recipe can change depending on the quality of lemons used! Don’t skimp! Soft butter is crucial for a smooth batter.
It creams better!
Seasoning Notes
Lemon zest is essential . It gives a vibrant flavour. Use fresh lemon juice. Bottled stuff just isn’t the same, honestly! A pinch of salt enhances sweetness.
If you are feeling brave, you can add 1/2 teaspoon of vanilla extract.
No lemons? Lime juice is okay. But lemon is best! Vanilla extract is never used in lemon drizzle cake, however if you are creating you own personalized cookbook you can add it!
Equipment Needed
- 900g/2lb loaf tin. Greased and lined! Trust me on the lining; it's a lifesaver.
- Electric mixer. Not essential, but it saves your arm. I have a great one.
- Zester. For getting that lovely lemon zest.
- Juicer. To get every last drop of lemon juice!
A large bowl can replace an electric mixer. But it requires elbow grease. A fork can zest a lemon but a zester is better.
And a mug instead of a juicer works, if you're careful! Consider this your recipe journal template .
Right then! Let's get this show on the road. We're diving into a classic that deserves a spot in everyone's Homemade Cookbook Recipe Journal Lemon Drizzle Cake.
It’s as British as queuing politely or complaining about the weather!
Baking: The Lemon Drizzle Way
Okay, so you wanna bake a Lemon Drizzle Cake? It's easier than you think! This easy cake recipe is proper scrummy.
I'm going to walk you through it, step-by-step. The end result is a teatime treats recipe that'll have everyone saying "Oh my gosh!".
Trust me, it's that good. So, if you wanna use that Homemade recipe journal , lets write it there!
Prep Steps: Ready, Set, Bake!
Essential mise en place is key. Get everything measured out before you start. This saves time and stops you from panicking halfway through! Make sure your butter is properly softened.
Honestly, this makes all the difference. Time saving tip: Sift the flour while the oven preheats to 180° C/ 350° F/Gas Mark 4 .
This makes the batter light and airy. No one wants a dense cake now, do they?
Baking Process: Simple Steps to Citrus Heaven
- Cream together 175g (6 oz) softened butter and 175g (6 oz) caster sugar. Beat until it's light and fluffy. It’s what your grandma would do.
- Beat in 3 large eggs, one at a time.
- Gently fold in 175g (6 oz) sifted self raising flour and the zest of 2 lemons.
- Add 2 tbsp of milk. Mix until just combined. Don’t overmix!
- Pour into a greased and lined 900g/2lb loaf tin.
- Bake for 30- 35 minutes . A skewer inserted into the center should come out clean.
- While baking, make the drizzle: Heat 85g (3 oz) granulated sugar and the juice of 2 lemons in a pan until the sugar dissolves. Don't boil!
- Once the cake's out, poke holes all over and pour the drizzle over the still hot cake. Let it cool completely in the tin.
Pro Tips for a Perfect Lemon Drizzle Cake
Soft butter is non-negotiable! If you forget to take it out ahead of time, try microwaving it in 5-second bursts, keeping a close eye on it to avoid melting it! The best cake recipes to document are the ones we perfected and remember to write it in that recipe journal template you bought.
Don't over bake . Check it after 30 minutes . Ovens vary, you know? A slight golden brown is ideal. The Drizzle is Your Friend Pour the drizzle slowly and evenly to ensure it soaks into every nook and cranny.
Common mistake : Pouring the drizzle on before the cake is cooled. Resist the temptation! Let it cool for that perfect crystallized top.
If you are looking for Cake baking tips , this is for you.
make-ahead? You can bake the cake a day ahead. Just hold off on the drizzle until you're ready to serve. This British baking recipes is fantastic!
Lemon drizzle cake recipe is a winner, and you now know how to bake it. I hope you enjoy it, and don't forget to add this recipe to your Personalized cookbook .
Recipe Notes for Your Lemon Drizzle Masterpiece
Okay, right then! Let's get this show on the road and talk about some extra bits to make your Lemon Drizzle Cake truly shine.
Think of these as the finishing touches on a right proper masterpiece. Because let's be honest, this isn’t just a cake; it’s an experience, perfect for your Homemade Cookbook Recipe Journal .
Serving Suggestions: Fit for a King (or Queen!)
How you present your cake matters. Honestly, a pretty slice on a nice plate just tastes better. I like to dust mine with a little extra icing sugar for a snowy effect.
Oh my gosh, it looks so fancy! And don't forget a sprig of mint for a pop of colour. Serve it with a pot of freshly brewed tea Earl Grey is my go-to, but English Breakfast works a treat too.
Want to be extra? A dollop of clotted cream or Greek yogurt on the side adds a lovely richness. Fresh berries, like raspberries or blueberries, also make a beautiful and tasty addition.
Storage Tips: Keeping it Fresh
If you're lucky enough to have leftovers, here’s how to keep your Lemon Drizzle Cake tasting its best. It keeps well in an airtight container at room temperature for up to 3 days.
To store it in the fridge, wrap it tightly in cling film to prevent it from drying out. It will last for up to 5 days.
Honestly, I've never tried freezing it. It never lasts that long in my house. But if you must, wrap individual slices tightly in cling film and then foil before freezing.
Thaw at room temperature.
Variations: A Little Something Different
Feeling adventurous? Let's tweak this classic! For a different citrusy flavour, swap the lemon for orange. Use orange zest and juice in both the cake and the drizzle.
Looking for a gluten-free option? Use a good quality gluten-free self raising flour blend. I’ve tried it, and it works a charm! It’s worth noting that some folks love it that way so this is why it's considered one of the Best cake recipes to document in your Homemade recipe journal .
Nutrition Basics: Just a Little Indulgence
Let's be real, this isn't exactly a health food. But everything in moderation, eh? A slice of Lemon Drizzle Cake is estimated to have around 350 calories, 4g protein, 18g fat, 45g carbohydrates and 30g of sugar.
The lemon does offer some vitamin C, but let's not pretend it's a superfood. Sometimes, you just need a teatime treats recipe to brighten your day.
Remember these little numbers when documenting Homemade Recipe Journal entries!
So, there you have it! I hope these notes help you bake the perfect Lemon Drizzle Cake. Don't be afraid to experiment and have fun.
Happy baking, and remember to add your own personal touch to this British baking recipes classic and document in your Personalized cookbook so you can have this recipe in a Recipe journal template .
And remember, even if it doesn't come out perfect the first time, it'll still taste delicious and you will learn some Cake baking tips .
Plus, mistakes can be added to your Homemade Cookbook Recipe Journal to help you next time!
Frequently Asked Questions
Why did my Lemon Drizzle Cake sink in the middle? It looked so good at first!
Oh dear, a sunken cake is a baker's worst nightmare! This usually happens for a few reasons: either the oven temperature wasn't quite right (too hot initially, then cooled down too quickly), the cake wasn't fully baked, or the batter was over mixed.
Ensure your oven is properly preheated, check for doneness with a skewer (it should come out clean), and mix the batter just until the ingredients are combined. Making a note of baking times in your Homemade Cookbook Recipe Journal is helpful!
Can I make this Lemon Drizzle Cake recipe ahead of time?
Absolutely! Lemon Drizzle Cake is actually even better the next day, as the flavors have had time to meld together. Just be sure to store it in an airtight container at room temperature. That way, you can get ahead and be ready for any bake sale or tea party. Just like a good Sunday roast, it ages well!
My lemon drizzle isn't crystallizing on top. What am I doing wrong?
Achieving that perfect crystallized drizzle is all about the sugar-to-lemon juice ratio and the temperature of the cake. Make sure you are using granulated sugar for the drizzle (it crystallizes better than caster sugar).
Also, pour the drizzle over the cake while it's still warm (not piping hot, but definitely not cold). The heat helps the sugar dissolve and then crystallize as it cools. You can also try upping the granulated sugar amount slightly, if you wish.
Keeping track of these variations in your Homemade Cookbook Recipe Journal will improve your bakes!
How can I adapt this Lemon Drizzle Cake recipe to be gluten-free?
Going gluten-free is easier than you think! Simply substitute the self raising flour with a good quality gluten-free self raising flour blend. Some blends work better than others, so you might need to experiment to find your favourite consider a blend with xanthan gum already added.
Document which blend you used in your Homemade Cookbook Recipe Journal so you know what works best for you!
How long does Lemon Drizzle Cake last, and how should I store it?
Lemon Drizzle Cake is best enjoyed within 3-4 days of baking. To keep it fresh, store it in an airtight container at room temperature. You can also freeze slices individually wrapped in plastic wrap and then placed in a freezer bag for up to 2 months.
Just thaw them completely before enjoying a perfect way to savour a slice when the craving hits!
Can I use a different tin size for this Lemon Drizzle Cake, and will it affect baking time?
You can definitely use a different tin, but it will impact the baking time. If you use a wider, shallower tin, the cake will bake faster, so check for doneness earlier. If you use a smaller tin, it will take longer. Keep a close eye on it and adjust the baking time accordingly.
Note these adjustments in your Homemade Cookbook Recipe Journal for future reference!
Lemon Drizzle Cake A Proper British Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 kcal |
|---|---|
| Fat | 18g |
