Ready in: 1 hour · Serves: 8 · Technique: Baking · Storage: Airtight container.
Quick Answer
This Lemon Drizzle Cake is a delightful balance of sweetness and tartness, perfect for holiday celebrations.
Ah, the thrill of baking! Living in New York City, I often find that the bustling energy of my surroundings ignites my creativity in the kitchen. As the season changes, bringing along Thanksgiving and Christmas festivities, there's nothing quite like the scent of citrus wafting through my apartment. That's why I'm excited to share my cherished recipe for a delightful Lemon Drizzle Cake. This cake has the perfect balance of sweetness and tartness, promising to be a star at your holiday celebrations.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfect balance of sweetness and tartness makes it an instant crowd-pleaser.
- The delightful citrus aroma will fill your kitchen, creating a warm and inviting atmosphere.
- Easy to make with simple ingredients that are likely already in your pantry.
- Perfect for holiday celebrations, gatherings, or as a cozy dessert with tea.
- The lemon drizzle adds an irresistible moisture and flavor that keeps everyone coming back for more.
Ingredients
Here's what you'll need to make this delightful Lemon Drizzle Cake:
For the cake:
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) granulated sugar
- 4 large eggs
- Zest of 2 large lemons
- 225g (about 1¾ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 100ml (about ½ cup) buttermilk
For the drizzle:
- 150g (about 1 cup) granulated sugar
- 75ml (about ⅓ cup) fresh lemon juice
How to Make Lemon Drizzle Cake (Step-by-Step)
Follow these simple steps to create a zesty Lemon Drizzle Cake that will impress your guests.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). I always love the anticipation that builds when warm air fills my kitchen.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and granulated sugar. Using a handheld mixer, cream them together until the mixture is light and fluffy. This should take about 3-5 minutes. The texture will be pale and airy, and the sweet aroma will start to fill the air.
Step 3: Incorporate the Eggs and Zest
Add the eggs, one at a time, beating well after each addition. The mixture will look glossy. Then, fold in the fresh lemon zest, which will impart that refreshing citrus note.
Step 4: Combine the Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Sifting not only removes lumps but also adds air into the mix, which makes for a fluffy cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Overmixing here can make the cake dense, so fold gently.
Step 6: Bake
Pour the batter into a greased and lined 9-inch loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. While you wait, enjoy the fragrant lemon aroma that will fill your home - it's pure bliss!
Step 7: Prepare the Drizzle
As the cake cools, prepare the drizzle. In a small saucepan over low heat, combine the granulated sugar and fresh lemon juice. Stir until the sugar dissolves completely. Don't let it boil - we just want a glossy drizzle.
Step 8: Add the Drizzle
Once the cake is cool for about 10 minutes, poke small holes all over the top using a skewer. Slowly pour the lemon drizzle on top, allowing it to seep into the cake. The result is a moist, tangy treat that will leave everyone wanting seconds.
Common Mistakes to Avoid
- Using Cold Ingredients: Always use room temperature butter and eggs for easy incorporation and a better texture.
- Overmixing the Batter: Mix just until combined to avoid a dense cake. Stop as soon as you no longer see streaks of flour.
- Skipping the Poking Step: Poking holes allows the drizzle to penetrate the cake, so don't skip this step for maximum flavor.
Tips and Tricks for Success
- For an extra touch, consider adding a sprinkle of powdered sugar on top before serving for a beautiful presentation.
- If you prefer a more intense lemon flavor, increase the zest to three lemons, but remember to balance the tartness with extra sugar if needed.
- Serve with a dollop of whipped cream or scoop of vanilla ice cream for a delightful dessert.
Variations
- Substitute buttermilk with Greek yogurt for a thicker consistency.
- Add poppy seeds for a delightful texture contrast.
- Use lime or orange in place of lemon for different citrus flavors.
How to Serve
- Slice thick and serve with a side of fresh berries.
- Garnish with a sprig of mint for a pop of color.
- Pair with a cup of tea or coffee for a cozy treat.
Make Ahead and Storage
- Make Ahead: The cake can be baked a day in advance. Just cover it tightly to keep it fresh.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Reheating: If you'd like to enjoy the cake warm, gently reheat individual slices in the microwave for about 10-15 seconds.
- Freezing: Wrap the cake tightly in plastic wrap, followed by aluminum foil, and it will keep well for up to three months.
Recipe Notes / What I Learned
Baking this Lemon Drizzle Cake reminded me of the importance of patience and precision in the kitchen. The little moments, like letting the cake cool before applying the drizzle, make a significant difference in the final product. The joy it brings to my friends and family during the festive season is truly the icing on the cake!
Yield and Serving Size
Yield: 1 loaf · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 4g protein · 50g carbs · 18g fat
Recipe by:
Zesty Lemon Drizzle Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then fold in the lemon zest.
- In another bowl, sift together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture, alternating with buttermilk.
- Pour the batter into a greased and lined 9-inch loaf pan and bake for 45-50 minutes.
- Prepare the drizzle by combining sugar and lemon juice in a small saucepan over low heat until sugar dissolves.
- Poke holes in the cooled cake and drizzle the lemon syrup over it.
Notes
FAQs
1. Can I use a different type of flour for this cake?
You can experiment with cake flour for a lighter texture, but all-purpose flour is recommended for the best results.
2. How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, it should spring back when lightly pressed.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just make sure to store it in an airtight container.
4. What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing one tablespoon of lemon juice or vinegar with enough milk to make one cup. Let it sit for 5 minutes before using.
5. Can I add other flavors to this recipe?
Absolutely! Try adding poppy seeds or a hint of vanilla extract for additional flavor variations.
