Cake Recipes Lemon Drizzle – This Round Lemon Drizzle Cake may be the most delicious bake EVER! Fluffy and moist lemon cake drenched in tangy lemon syrup and crunchy sugar crust. This lemon cake is sure to become a favorite – easy and foolproof even for novice bakers!
A while ago I posted a recipe for a Lemon Reduction Cake. Soon after I started getting messages on Facebook and Instagram asking “will you be posting a classic lemon drizzle cake recipe?” Thanks for the prod dear readers… and here’s the recipe at the end!
Cake Recipes Lemon Drizzle
This is essentially a butter sponge cake that is flavored with lemon zest. The name comes from the lemon syrup that is poured over the cake while it is still warm and makes it irresistibly zingy and moist.
Easy Vegan Lemon Drizzle Cake
This humble cake is currently at the top of the charts as Britain’s favorite tea time outselling even Victoria Sponge!
Lemon drizzle is often baked as a loaf cake but this recipe will bake a large round lemon drizzle cake. Take a look at my lemon drizzle traybake if you want to make a big cake that feeds a crowd.
This cake does not require much decoration but if you are feeling fancy you can add some glaze, fresh flowers or some fresh berries.
This cake is so easy that even novice bakers will find it something to make. Even so there are a few things you need to know to achieve lemon perfection!
Easy Lemon Drizzle Cupcakes
Unless otherwise specified, all your ingredients including butter, eggs and milk should be at room temperature in order to achieve a smooth dough. If one or more of the ingredients are cold, this will cause your curd to split or appear curdled.
If your milk is cold from the fridge then heat it briefly in the microwave or saucepan until it is tepid. Make sure the milk is body temperature – not too hot! Place cold eggs in hot water for five minutes to return to room temperature.
Cut the cold butter into cubes and leave for an hour on your counter to warm. Alternatively you can use one of these tips to get room temperature butter PDQ!
You can also use margarine or Stork to make this cake or half butter half margarine. I prefer the taste of real butter but go with what works for you. Never substitute with light / reduced fat products unless the recipe explicitly says you can!
Mary Berry’s Moist Lemon Drizzle Cake Recipe
I always rely on a digital scale to measure my ingredients. Accurate measurement is especially important when it comes to measuring baking powder or soda.
To prevent your cakes from sticking to the pans, grease the cake tin well with a little softened butter and then sprinkle with flour shaking off any excess. I prefer to use cake release spray for most of my baking.
For this lemon cake you can use a 23cm (9in) springform cake tin, a loose bottom tin or a regular cake tin. If you use the latter make sure to be very careful when you take the cake out because the surface will be moist from the syrup.
Run a knife around the edge of the tin and carefully invert the cake onto a plate. Peel off the baking paper that was lining the tin. Turn it right out onto a cake stand or plate.
Coconut Lemon Drizzle Cake Recipe
Temperatures can vary from oven to oven so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to remove from the edge of the tin and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Avoid opening the oven too often – or too early! – to check if the cake is ready or if your oven starts to lose heat.
Full measurements and instructions can be found on the printable recipe sheet at the bottom of the page. Please take a look at the steps and video before trying this recipe!
STEP 1. Preheat the oven to 170C (340F). Spray a 23 cm (9 inch) springform cake tin with cake release or grease with softened butter and dust with flour and shake off any excess. Line the bottom of the tin with baking paper.
Vegan Lemon Drizzle Cake Recipe
STEP 2. Place the flour and sugar in a large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
STEP 4. Add the softened butter. Use a hand mixer and start beating on the lowest speed setting until you have a crumbly texture.
STEP 7. Increase the speed to maximum once the liquids have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Mix again until the batter is completely smooth.
STEP 8. Transfer the batter into the prepared cake tin and level. Bake for 45-50 minutes. If the cake is coloring too quickly then tent with foil after 25 minutes (but avoid keeping the oven door open for too long). Do not place the foil directly on the cake tin, make sure it has a gap at the top to allow the cake space to rise properly.
Vegan Lemon Drizzle Cake
STEP 9. Check that the cake is done by inserting a skewer in the center – it should come out clean, the cake should be well risen, golden and elastic to the touch.
STEP 10. While the cake is cooling for a few minutes (in the tin), mix the sugar and lemon juice until the sugar is partially dissolved.
STEP 11. Use a skewer to poke holes all over the cake then pour the syrup over the top. Soon it should be soaked in cake.
STEP 12. Run a knife around the edge of the tin and transfer to a cake plate. Allow to cool before slicing and serving.
Mary Berry’s Lemon Drizzle Cake • The View From Great Island
This cake keeps very well for 3-4 days! Wrap it in cling film or put it in a cake tin and keep it at room temperature away from direct sunlight. Do not refrigerate as this will cause the cake to dry out.
Lemon Drizzle is one of those cakes that also freezes brilliantly. Cut the cake into slices once it is completely cool and wrap well. Place in the freezer for up to a month. Defrost overnight in the refrigerator before serving.
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Lemon Drizzle Cake may be the most delicious bake EVER! A fluffy, moist, buttery sponge drenched in tangy lemon syrup and a crunchy sugar crust. This lemon cake is sure to become a favorite – easy and foolproof even for novice bakers!
Lemon Buttermilk Pound Cake With Aunt Evelyn’s Lemon Glaze Recipe
Tips for the perfect lemon drizzle cake This cake is so easy that even novice bakers will find it something to make. Even so there are a few things you need to know to achieve lemon perfection! Start with room temperature ingredients.
Calories: 357 kcal | Carbohydrates: 57 g | Protein: 4 g | Fat: 13 g | Saturated fat: 8 g | Cholesterol: 67 mg | Sodium: 222 mg | Potassium: 151 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 429 IU | Vitamin C: 2 mg | Calcium: 64 mg | Iron: 1 mg
ALL IMAGES AND CONTENT ON THE SUPERGOLDEN SITE ARE PROTECTED BY COPYRIGHT. IF YOU WOULD LIKE TO SHARE THIS RECIPE, THEN PLEASE DO SO USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL. Mary Berry’s Lemon Drizzle Cake is an easy tea cake with a distinctive crunchy lemon glaze. You only need a few basic ingredients and 35 minutes to bake this beautiful bundt cake.
Endless times if you ask me. And a good thing, because lemon desserts are the best, and I never run out of new ways to try. The unique crunchy glaze on this lemon bundt makes it especially delicious.
Lemon Drizzle Olive Oil Cake
When it comes to cakes of any kind, I’m all about texture. This one has a delicate crumb that stays nice and moist thanks to the glaze. It acts as a barrier to keep the cake from drying out, so I recommend not cutting the cake until you are ready to serve.
The cake is a beautiful golden color, and every time the knife goes through that crunchy lemon glaze it creates a nice cracked texture, so there is no need for any bells and whistles.
If you are serving it for a special occasion such as an Easter brunch or a wedding shower, you can surround it with simple edible flowers such as pansies, or sprigs of lavender. You can also put a glass or a very small vial in the center of the cake and fill it with delicate flowers for a beautiful effect.
Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan will work with a specific recipe. I like to use this one from Wilton which is a basic, all-purpose pan that is sturdy, non-stick, and standard-sized, with a 10-cup capacity.
Luscious Lemon Drizzle Cake
There is a time and place for intricate shapes, but the streamlined design of
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