Lemon Drizzle Cake

After tasting a disappointing store-bought lemon cake, I decided to make my own version. Introducing my very lemony Lemon Drizzle Cake.

A few months ago I was perusing my local San Diego supermarket, which is ginormous by the way. A trip to the supermarket is so exciting to me, especially in the US, as the options available are just insane.

I had already filled a cart with far too much when we wondered through the baked goods section. A bad move. I always know I’m tempting fate walking through that area, but I just can’t help it.

While the donuts usually take my fancy, my eyes landed on a delicious-looking lemon drizzle cake and I just couldn’t look away. It had been so long since I had a lemon drizzle cake and, to my surprise, SD had never tried one. We bought one and could barely wait to get home before tucking in.

Disappointing. This cake that looked so delicious ended up being so dry and bland.

In my opinion a lemon drizzle cake should be moist and actually taste like lemon, not a vanilla cake with a hint of citrus. The drizzle should be tasted in every bite of the cake, not just in the top section. I had to come up with my own version.

I used a fairly basic vanilla cake recipe I have and added the zest and juice of two lemons. A very lemony Lemon Drizzle Cake was born. Don’t want it to be too lemony? Still use the zest of two lemons, but only use the juice of one.

This recipe will make you about ten minutes to make and 20-25 minutes to bake. While you can put it in a standard cake tin, I like to use my trusty KitchenAid Loaf Pan.

This cake is full of flavour and is perfect for morning tea, dessert and, of course, breakfast!

Tell me dear reader, do you love or loathe supermarket shopping?

INGREDIENTS

For the cake

225g butter

225g caster sugar

225g self-raising flour

4 eggs

1½ tsp baking powder

Juice of 1-2 lemons

Zest of 2 lemons

For the drizzle

Juice of 2 lemons

130g icing sugar

METHOD

For the cake

  1. Preheat oven to 170ºc and grease and line a cake or bread tin with baking paper.
  2. Add the butter to the bowl of a stand mixer and beat for 1-2 minutes, or until smooth. Add the sugar and beat again, until well combined.
  3. Sift flour into a separate bowl and stir in the baking powder. Add half of the flour/baking powder to the butter and sugar, followed by two eggs. Beat for 1 minute, or until well combined.
  4. Add the remaining flour and eggs, along with the zest and lemon juice. Beat on medium speed for 1-2 minutes, until all ingredients are combined.
  5. Pour the cake mix into your prepared pan and place in the oven. Cook for 20-25 minutes, or until cooked.

For the drizzle

  1. Right before the cake has finished cooking, add the lemon juice and icing sugar to a small saucepan and place over medium-high heat. Cook for a few minutes, until sugar has dissolved and the juice starts to warm. Stir regularly.
  2. Once the cake has cooked, remove from the oven and place on a counter. Using a thin skewer, poke a dozen or so holes in the cake and then slowly pour over the syrup. Allow the cake to cool for 10 minutes, before removing from the pan and cooling on a rack.

Lemon Drizzle Cake 2

Lemon Drizzle Cake 3
Lemon Drizzle Cake 5

Lemon Drizzle Cake 6

Lemon Drizzle Cake 7

Lemon Drizzle Cake 8
Lemon Drizzle Cake 10

 

 

 

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