Delicious Lemon Drizzle Cake – Easter Desserts

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Lemon drizzle cake is one of my family’s favourite for easter. And it’s no surprise thanks to its zesty, vibrant, moist, and downright deliciousness.

And this lemon drizzle cake recipe couldn’t be easier. It uses only six ingredients and is a mere four-step process, meaning if you’ve wanted to know how to make lemon drizzle cake properly, now is your chance.

Some tips to make sure you get it right:

Always pour the drizzle when it’s warm. It’s important that you pour your drizzle over your cake when it’s still nice and warm. This allows the sponge to soak up all that gloriously tangy lemon much better. Cold, and you’ll run the risk of it all just dripping off the edges.
Always use a well-lined and greased tin. Get that butter out and ensure your tin is well lined and greased with butter to stop the dreaded stick.
Store your cake properly. There’s nothing worse than stale cake, fact. You can store this cake in an airtight container for 3-5 days… permitting it’s not devoured already, obviously.
Have the right tin! Ideally you want to make a lemon drizzle in a loaf or cake tin. BUT if you find yourself without either of these things, follow our Lemon Drizzle Traybake recipe which is great for those lacking the right equipment.
Don’t let the batter curdle. If you’re rushing, you might end up with curdled batter. It’s really important you take your time, especially when it comes to adding your eggs in one at a time.

Ingredients:

  • 225 g unsalted butter, room temperature, plus more for tin
  • 300 g caster sugar
  • 225 g self-raising flour
  • 4 large eggs
  • 1 tsp. finely grated lemon zest
  • 1 tbsp. lemon juice

Directions:

Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter.
In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top.
Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean.
In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin.

 

 

 

 

 

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