It’s true, you should make Lemon Drizzle cake with life’s lemons rather than lemonade and this awesome recipe will produce the most insanely soft moist lemony cake with a delicious tangy glaze – yum! So lets get started…
- 225g of self-raising flour
- 225g of caster sugar
- 225g of unsalted butter – preferably at room temperature (I put mine in the microwave for 30 seconds on high)
- Finely grated zest of one lemon (make sure to check if the lemons are waxed or not, you don’t want the waxed ones)
- 4 eggs
For the glaze:
- Juice of 1 and a half lemons
- 85g of caster sugar
First preheat your oven to 180C (fan assisted ovens 160C/Gas mark 4). Next beat the sugar and softened butter together until smooth and creamy. Then add in your eggs one at a time making sure to beat it after each egg.
After all the eggs are incorporated you can start sifting in the flour making sure there isn’t any lumps. Once the flour has all been sifted give the mixture a gentle mix until it’s just combined, if you mix it for too long you will activate the gluten in the flour giving you a tough chewy cake – yuk! Now you can add your grated lemon zest (I used the smallest hole possible – no pun intended) and give it a little mix to distribute the zest. Finally it’s time to put it into your desired greased tin (mine are about 4″ by 8″ so I used two tins, I lined mine with greaseproof paper as they tend to burn around the edges if not). Baking times will vary according to your oven and the tins that you use. The perfect time for my cakes is 32 minutes at 160C, but I’d check after 30 to see how they look! You can stick in a skewer and if it comes out clean (no wet batter) then your cake is ready!
Once your cake is out of the oven prick the top multiple times with a fork – this will allow the glaze to soak through and keep the cake nice and soft! Mix together the sugar and lemon juice and pour over the top, allow to set slightly before you remove the cake from the tin. Cut a nice thick slab and enjoy your home-made slice of heaven using life’s lemons!
What do you do when life gives you lemons?
Happy baking & blogging!