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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon loaf cake
A simple recipe for a yummy lemon drizzle cake. I like to make this when I'm beginning to get sick of chocolate (rare). Yummy!
Carmarthenshire, Wales, UK
279 people made this
- 100g unsalted butter, softened
- 100g caster sugar
- 2 eggs
- 100g self raising flour
- zest of 1 lemon
- juice of 1/2 lemon
- 60g granulated sugar
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 180 C / 160 C fan / Gas 4. Grease a small 450g loaf tin and line with baking parchment.
- Beat the butter and caster sugar together until smooth then add one egg at a time and continue to beat until pale and creamy. Add the flour and lemon zest and mix well. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin.
- Meanwhile mix lemon juice and granulated sugar to make the drizzle. Gently stab the cake all over with a fork then drizzle the mixture all over. Leave to cool completely and remove from tin. Slice and serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
So quick and easy. Very moist.-29 May 2015
I did it the even easier way and put all the ingredients into the mixer until well blended., also added a level teaspoon of baking powder to help with the rise. Terrific!Edited to say the granulated sugar makes an even crunchier topping-27 Apr 2018
Easy Lemon Drizzle Cake
Here we have a wonderfully Easy Lemon Drizzle Cake recipe, my lovely friend Melanie shared it with me 18 months ago.
It also won a competition with Homepride and was published in Freds 50th Book!
A real classic lemon cake recipe, I make it all the time, do you like Lemon in a Cake?
So many thanks to Melanie for this classic!
I love lemon drizzle cake - it tastes great and it's unbelievably simple to make quickly from store cupboard ingredients- even if you don't have actual lemons!
I am known for last minute invitations, today being no exception. A friend who missed my birthday party asked if she could come along "some time" to see the latest progress of our (very slow build) garden room/conservatory/west wing and of course I invited her to come along this afternoon.
Now this particular friend is the queen of baking. She produces multi-layered, complex cakes often with unusual ingredients.They are invariably mouth-wateringly delicious.
I am not a natural baker. I don't particularly like complex recipes. I debated experimenting with the slightly shrivelled potatoes and cucumber in my fridge then (luckily for my friend) spotted a bottle of lemon juice and decided to stick with my loyal standby, lemon drizzle cake.
I love this recipe as you can just bung all the ingredients into a food processor, hurl it into a lined loaf tin and bung it in the oven. The magical step of the crunchy lemony sugary topping is easy and it's a wonderful treat with morning coffee or afternoon tea.
Now I am a numpty so absolutely every time I make this recipe I forget that I don't have a 1lb loaf tin. Note to self: buy a 1lb loaf tin. I often hand over surplus mix to little people to "scrape the bowl" but they are at school today so I decided to make a few lemon drizzle cupcakes instead.
They will go into lunch boxes tomorrow and I will look like some kind of fit, homely mother to the
food police teachers inspecting lunch boxes for rogue jaffa cakes and crisps. (Hoping the teacher who reads my blog can take a joke!)
175g self raising flour
1tsp baking powder
175g butter or baking margarine
3 medium eggs
2 tbsp milk
lemon zest from 2 lemons or 1 tbsp "instant" bottled lemon juice
juice of 2 lemons, strained, or 60ml bottled lemon juice (or follow guide on bottle)
115g caster sugar
Preheat oven to 180c, 160c fan, gas mark 4.
Grease and base line a 1lb loaf tin (or a 1/2lb loaf tin if you want to make some cupcakes too, or lay out 12 medium/large cupcake cases.
Bung all ingredients into a food processor (or bowl) and beat together until smooth.
Spoon mixture into loaf tin or cases.
If using 1lb loaf tin cook for 1 hour. Bake cupcakes for 30 minutes and 30-40 minutes for smaller loaf tin.
Make drizzle topping combining sugar and lemon juice until it is a lovely syrupy mix.
Now opinions vary on the next step. You can turn the cake out, cool for ten minutes, make some holes in the top using a skewer and drizzle topping over.
I prefer to leave the cake in the tin, let it cool for ten minutes then make the holes and drizzle the mixture over.
Whichever, leave cake for about an hour until the topping goes hard and crunchy.
Cupcakes -drizzle about 2 tsps drizzle icing mix over top of each cake. I recommend buying decent cupcake cases or using silicon which will prevent cases going too soggy.
Divide the mixture equally between the eight cupcake cases or muffin tins.
Place in the preheated oven. Bake your cupcakes for about 15 minutes until a skewer inserted into the middle comes out clean.
How To make The Cake
This cake is made from scratch with simple ingredients. There are 3 components to the cake, and they’re all easy to make.
First, make the cake batter. Once you grated 4 lemons and juiced a couple of lemons, the rest is easy peasy. Beat butter, sugar, and lemon zest together, add the eggs, then add 1/3 the flour and the other dry ingredients, 1/2 of the liquids – sour cream (I like using either sour cream or buttermilk, so choose whatever you prefer), lemon juice, and vanilla extract. Repeat once more, and end with the rest of the flour mixture. After adding the flour, make sure to mix the batter as little as possible, just until combined.
Second, make the syrup. When the cake is ready, let it sit in the pan for 15 minutes before inverting it onto a plate. It’s important to do this while the cake is still warm. During this time make the syrup. If you prefer making it before, while the cake is in the oven, it’s ok too. You can brush the syrup over the cake while it’s still warm or at room temperature. To loosen the cake from the pan, put a large serving plate upside-down on top of the pan. Hold the cake pan (if it’s hot, use a towel) and invert it quickly onto the plate, then lift off the pan. If it doesn’t loosen easily, tip the pan gently, or run a knife along the edges. Any goofs can be covered later with the glaze. Brush the syrup over the top and sides. Use all the syrup.
Lastly, make the glaze. You can skip it if you like, but if you’ve made it this far, this part is really quick and will make the prettiest cake. Make sure that the glaze is quite thick, so it would drizzle slowly down the sides of the cake. Drizzle over the cooled cake, and allow to set, 15-30 minutes.
If You Love Lemon As Much As I Do, Then You’ll Love These:
Lemon Jello Drizzle Cake
For all the many lemon lovers out there, lemon jello cake is the perfect dessert. This recipe calls for fresh lemons and a homemade glaze. Supremely moist, fresh, and sweet, this cake is like biting into sunshine.
- 1 package yellow cake mix
- 3 / 4 cup water
- 1 (3-ounze) package lemon jello
- 4 eggs
- 3 / 4 cup salad oil
- 2 cups powdered sugar
- 2 lemons
- Preheat oven to 350 degrees F.
- Put first five ingredients into a large bowl and beat for 3 minutes.
- Pour batter into greased 9"x12" pan. Bake at 350 degrees for 30 minutes or until cake springs back when lightly depressed. Place on rack.
- Grate both lemon rinds. Extract juice from lemons.
- Mix confectioners sugar, lemon juice, and rind shavings (a blender does a nice job). Pierce top of cake generously with a fork, then drizzle glaze over warm cake.
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Mary Berry´s Lemon Drizzle Cake | Easy Traybake
Disclosure: Some of the links in this post may be affiliate links and if you go via these links to make a purchase, I will earn a commission. I have linked these products because I have tried and would thoroughly recommend them, not because of any commission I may receive. Whether you act on this recommendation or not is completely up to you. Check out my Disclaimer for more information.
A British baking classic, lemon drizzle cake should be included in every baker´s repertoire! It is not too tricky to make and the sharpness from the lemon and sweetness from the sugar are a match made in heaven!
The best thing about making a lemon drizzle cake is that it is not a lot of work but produces the most amazing, spongy, sticky, delicious cake! Minimum effort – maximum satisfaction as Gino D´Acampo would say!
Once you have weighed out all your cake ingredients, the recipe follows a simple all-in-one method: Put all the ingredients into a bowl, mix and bake! Easy peasy lemon squeezy (literally)!
If, like me, you also love traybakes, check out my post on 5 Amazing Traybakes that are great for parties, bake sales and get-togethers!
A few tips for success…
Make sure you put on the lemon drizzle whilst the cake is still hot. That will ensure that the juice seeps into the cake and the granulated sugar crystallizes on top as the cake cools!
It´s important that you use granulated sugar to make the crunchy topping for the lemon drizzle cake. If you use caster sugar the granules will be too fine and will seep into the sponge, not leaving a nice crunchy top as granulated sugar does.
When buying your lemons, make sure that they aren´t waxed. That will make them a lot harder to grate the zest from them. You might want also want to opt for an organic version since you are using the zest.
Essential Equipment for making Mary’s Lemon Drizzle Cake
This lemon drizzle cake recipe is based on the one from the Queen of Baking herself – Mary Berry. You can find the original recipe here or in her book, Mary Berry´s Baking Bible. That is probably one of the best baking books out there, and is on my list of Top 5 Books every GBBO fan needs! Below you will find the recipe with my notes to hopefully make things a little easier!
This cake is best made as a traybake and can then be cut into 18 large squares. I really recommend using a brownie tin like this. It’s not too expensive (£10), of really good quality and is definitely a worthwhile investment!
This is the same tray I also use to make the BEST EVER Chocolate Brownies, these amazing White Chocolate and Raspberry Brownies, my Best-Ever Carrot Cake Traybake, this Cherry and Chocolate Traybake (Kirschli Kuchen) and my Biscoff and Apple Traybake.
The squares of Lemon Drizzle Cake are perfect for a bake sale or for serving at a family get-together – but beware of sticky, sugary fingers!
More Lemon Baking Recipes
Lemon is such an amazing flavour to add to cakes! I just love it! If you are also a fan of lemony bakes, you should definitely check out some of my other recipes on this blog!
For more great baking recipes, check out the baking section of my blog! Or if you are looking for some great new cooking recipes, have a little browse here.
Simple Spelt Lemon Traybake with Lemon Icing
I am not sure why I need to title this spelt lemon traybake recipe as “simple”. 99.9% of the time, the recipes on my blog are easy, peasy, lemon squeezy. I can’t stand faffy recipes with a million and one non-staple items. And there’s nothing worse than gathering those odd (and sometimes, expensive) ingredients, meticulously following the instructions to the letter, only to end up with a culinary disaster. It happens to all of us. Some more often than they might like to admit (ahmmmm, yes indeedy).
I often wonder if people look at my pictures and think, “I can’t make that”. If so, oh yes you can. Of course you can. You guys only get to see pictures after I’ve primped and prodded them into looking half decent. You don’t see me bending over, shoulders aching, trying to get the best angle, lighting or shot. You certainly don’t see my catastrophes. And you know what, you don’t really need to.
This blog is my hobby something I do to relax. I am proud of it and want to make my food look good. It’s almost an art form, really. However, taste is ALL that matters. A little wonky risen cake or less-than-round cookies might not make an appearance on my blog, but looks are not going to impact on flavour. Believe me.
If you feel a little intimidated by perfect creations, here’s a secret: they are not so perfect. Food photographers do some weird and wonderful things to make the food look out of this world, like using shoe polish to make meat look more appetising . Just get baking and never compare yourself to anyone else.
So, anyway, off my soapbox for a second or two, let’s focus on this spelt lemon traybake. Yum. Lemon, lemon, everywhere. In the cake, in the icing. Delicious. I love the tangy, yet understated, hint of citrus in baking. My orange drizzle loaf cake is an all time favourite, along with my newer recipe for lemon cake with blackberry frosting . You can’t go wrong.
No cake is complete without some kind of icing. Well, unless you are trying to be a little healthier with your baking, of course. Then you can go for something like this reduced fat, low sugar raspberry sponge cake . In my happy place, though, I have icing. Lots of icing.
This super simple spelt lemon traybake is whipped up in minutes and snaffled even quicker. Soft, moist cake with an irresistably sweet icing. Perfect.
A Pot of Tea and a Biscuit
Our students are having a cake sale tomorrow to raise funds for their degree show in June, so this afternoon I made a Lemon Drizzle Cake to donate to it.
This is my friend Karen's recipe. It makes a wonderfully moist cake, with a sticky lemon and sugar syrup coating. The best thing about it is that it is really quick and easy. It's so simple it should be called foolproof, unless of course you are like me. I don't know what's wrong with me today, but when I checked on the cake after about 30 minutes I realised it hadn't risen quite as much as it usually does, which was entirely my fault for not turning the temperature of the oven high enough. No real harm done though.
Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake
5 oz self-raising flour
1 tsp baking powder
4 oz butter, softened
4 oz golden caster sugar
2 tbsp good quality lemon curd
1 large lemon, rind of, grated
2 eggs, whisked
1 tbsp water or lemon juice
1 juice of large lemon
4 oz granulated sugar
Preheat your oven to 175 C/Gas 3-4
Grease and line a 2 lb loaf tin or round cake tin.
Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
Pour into the prepared loaf or cake tin & bake for 45-50 minutes or until a skewer inserted comes out clean.
While the cake is baking, make the syrup, by mixing the lemon juice and sugar together.
On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
Whilst the cake is still hot, pour the syrup over the top of the cake. Leave it in the tin to cool.
The syrup will leave a crunchy residue of sugar and be sticky to touch.
The quantity above can be easily doubled for a larger family cake.
The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake.
. and that's excatly what I did as you can see from the pictures. Let's hope it makes a bit of money!
Layered Lemon Drizzle Cake Recipe
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I decided to make a tiered” Lemon Drizzle Cake for The Englishman’s and the Father in Law’s Birthday. The recipe below is enough to make three “low” lemon drizzle cake, which stack nicely to make ONE cake. You may choose to half the recipe if you only want to make one simple cake (just use 1 lemon instead of 1.5 lemons). Also, we had some left over butter, cream cheese and icing sugar frosting from another cake we made and we used THAT to stick the cake together, then topped it with some Lemon & Orange jellies.
(get a cake candelabra here – US/ UK – affiliate links)
This Lemon Drizzle cake looks “normal” and not the “most exciting”, but it was DELICIOUS!
I used 3 x 20cm baking tins – buttered and floured, to avoid sticking.
Preheat the oven to 180C