A simple & delicious Lemon Drizzle Cake recipe

I have never been a big fan of lemon. In any sense! But there is just something about a lemon drizzle cake that makes me happy. Especially one that doesn’t have that punch in the face of lemon – nothing too sharp, please! We don’t want as face twisters here, thank you! However, something soft, subtle and incredibly tasty is my jam and this is exactly what this Lemon Drizzle cake recipe will give you today!

It is the perfect dessert to whip up for an after-dinner treat or throw yourself & the family a cute little afternoon tea party! Making your lemon drizzle cake the star of the show. It’s not much by ways of presentation, it is what it is. And what it lacks in prettiness, it certainly makes up for in taste! I made this delicious little loaf of love and then delivered a few slices round to my Daddy {well timed as he had just finished his dinner!}. He was super thankful and the rest the family & I can enjoy over the weekend. If it lasts that long!

How to make Lemon Drizzle Cake

Ingredients

225g unsalted butter at room temperature. Having room temperature butter means your cake will rise quicker in the oven and be fluffy. If you add cold butter, this means your cake will take longer to rise and can also be uneven and not-so-fluffy.

300g Caster sugar

225g Self-raising flour

4 large eggs

1 tsp of finely grated lemon zest

1 tbsp of lemon juice

75g Icing Sugar

Method

With this being my first time making this delicious little loaf tin cake, I noticed a few things that are vital to baking it to perfection. Which you can read throughout the recipe below!

Preheat your oven to 200°C {180°C Fan} and brush your loaf tin with butter and line with parchment paper. I used this gorgeous Citrus Blossom Loaf pan from Nordic Ware to make my cake for this recipe. Isn’t it gorgeous! Due to its unique shape, I used cooking spray to prevent the cake from sticking and it worked wonders.

In a large bowl mix together your butter until they are well combined. Add in one egg at a time, combining them well before adding the next one. Your next step is to incorporate your flour and lemon zest and fold together until beautiful and creamy.

Pour your batter into your loaf tin and place into the oven for 50 mins – 1 hour, making sure it passes the toothpick test! If you’re new to baking, the toothpick test is inserting a toothpick into the centre of your bake and if it comes out clean? Then it’s baked perfectly.

Preparing your drizzle!

Get yourself a small bowl and add your lemon juice and around 75g of icing sugar. Mix until combined and of course adjusting your lemon drizzle icing until it’s at the right consistency.

Once that is made, prick a few holes into your lemon cake and pour over the top. It’s perfectly fine to do this when the loaf is still warm! The holes you’re making allows the drizzle to make it’s way into the sponge, making it deliciously moist and lemony. And voila! You can now put the kettle on, cut yourself a slice of incredibly tasty {and warm} lemon drizzle cake. The sponge really is some of the nicest and fluffiest I have had in a long time. I am rather pleased with it, so I hope you enjoy this too!

If you enjoyed this recipe, why not check out my insanely good Bourbon Biscuit brownies recipe on the blog! Or the very popular School dinner Caramel tart recipe.