My Ultimate Lemon Drizzle Cake [Recipe]

I’ve tested my recipe for a lemon drizzle cake four times, and slight adjustments have made it better every time. Lemon drizzle cake is my family’s favourite cake, so I’m motivated to discover the best flavour and quantity for us.

My ultimate lemon drizzle cake is less buttery than a regular one. This might sound a bit contradictory, but although I love baking and enjoying my cakes, I’ve noticed I am actually lactose-intolerant. Butter is the main reason for adjusting ingredient quantities in my baking. Well, I could use the existing recipes, eat only a small piece and leave the rest for my partner. But I do want to enjoy some slices properly, and using less butter simply makes me feel more comfortable. When I baked a fruit cake using 200g butter and ate a few slices, I had skin reactions for two days. On another occasion, a cake recipe with less than 100g butter did not cause any problem for my skin and I really liked the taste.

 

 

My lemon cake is getting simpler

I believe that baking a lemon drizzle cake has to be easy and straightforward because it is a weekend treat at home. Mine has become simpler and simpler. It looks ordinary, but we love the lemony sponge and natural flavour. I would like to share this recipe with you, in case you might prefer a cake using less butter.

 

 

Here’s what to do.

Ingredients

For the cake:

  • 100g unsalted butter, softened
  • 165g caster sugar
  • zest of 2 lemons
  • 2 eggs
  • 165g self-raising flour (if you use plain flour, add 2 teaspoons baking powder)
  • 4 tablespoons milk

For the icing:

  • 70g icing sugar
  • juice of 1 lemon

 

Method

  1. Preheat the oven to 180°C (160°C fan/350°F). Grease and line a loaf tin.
  2. Using a whisk (hand or electric), cream the butter and sugar until pale and fluffy.
  3. Add the lemon zest and beat in the eggs, one at a time.
  4. Sift in the flour, add the milk, and mix well.
  5. Pour the batter into the prepared loaf tin.
  6. Bake for 35–45 minutes until the cake has risen and is lightly golden in colour.
  7. Heat the lemon juice in the microwave for 30 seconds, and stir in the icing sugar until you have a clear liquid.
  8. While the cake is still warm, poke holes all over the sponge with a skewer and pour the lemon syrup evenly all over the cake.
  9. Leave the cake to cool completely in the tin. Enjoy!