Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; 1 tsp baking powder; Zest of 2 lemons; 100g caster sugar (for drizzle); Juice of 2 lemons (for drizzle)

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Okay, let’s be real, who *doesn’t* love a good Lemon Drizzle Cake? It’s like sunshine in cake form, right? But finding the *perfect* recipe? That’s the challenge! I’m talkin’ about a cake that’s seriously moist, with that tangy lemon zing that makes your tastebuds sing. And that’s exactly what I’ve got for you! I’m Lisa Raymond, by the way, just a regular home cook obsessed with making simple, delicious things. And trust me, this Lemon Drizzle Cake is about to become your new go-to. It’s easy, it’s zesty, and it’s seriously addictive!

Why You’ll Love This Lemon Drizzle Cake

Seriously, you’re gonna be obsessed! Here’s why:

It’s SO easy to make – even if you’re a total beginner.
The texture? Oh my goodness, it’s unbelievably moist!
That zesty lemon flavor? It’s like a party in your mouth!
And the drizzle? The perfect tangy-sweet finish. Need I say more?

Ingredients for the Best Lemon Drizzle Cake

Alright, let’s talk ingredients! This Lemon Drizzle Cake is all about simple goodness, so you’ll need:

175g unsalted butter, softened – and I mean *properly* softened, not melted! This is key for a light and airy cake.
175g caster sugar – for that delicate sweetness.
3 large eggs – they bind everything together and add richness.
175g self-raising flour – makes the cake rise beautifully.
1 tsp baking powder – extra insurance for a fluffy texture!
Zest of 2 lemons – don’t skimp on this! It’s where all that lemony goodness comes from.

And for the drizzle, the magic topping:

100g caster sugar (for drizzle) – trust me, you need this much!
Juice of 2 lemons (for drizzle) – fresh is *always* best!

These are the VIPs of our Lemon Drizzle Cake party. Each one plays a starring role in making this cake unbelievably moist and bursting with lemon flavor!

How to Make Lemon Drizzle Cake: Step-by-Step Instructions

Okay, gather ’round, because we’re about to make some magic happen! This Lemon Drizzle Cake recipe is super straightforward, but pay attention to the details, okay? Here we go!

First things first, preheat your oven to 180°C (160°C fan/Gas 4). Don’t skip this! A warm oven is a happy oven (and a happy cake!). Grease and line a 2lb loaf tin (that’s the rectangle-ish one) or a 20cm round cake tin. I usually use a loaf tin ’cause it looks so darn cute!
Now, in a large bowl –- and I mean *large*, you need some elbow room – cream together the softened butter and caster sugar. Get in there with a wooden spoon or an electric mixer until it’s light and fluffy. This might take a few minutes, but trust me, it’s worth it!
Time for the eggs! Beat them in one at a time. Now, sometimes, the mixture can curdle a bit here (oops!), so add a spoonful of flour with each egg to prevent that. Easy peasy!
Sift in the remaining self-raising flour and baking powder. Sifting is important ’cause it gets rid of any lumps. Then, gently fold it into the mixture along with the lemon zest. Don’t overmix! Just combine until everything is *just* mixed. Overmixing makes a tough cake, and nobody wants that!
Pour the batter into your prepared tin and level the top. We want an even bake, right? Pop it in the oven for 35-45 minutes. Keep an eye on it! It’s done when it’s golden brown and a skewer inserted into the center comes out clean.
While the cake is still warm – important! – it’s drizzle time. In a small bowl, mix the caster sugar (for the drizzle) with the lemon juice until the sugar is completely dissolved. Stir, stir, stir!
Pierce the top of the warm cake all over with a skewer or fork. We want lots of little holes for the drizzle to soak into. Think of it as giving the cake a little spa treatment! Pour the lemon drizzle evenly over the cake, letting it soak in. Mmm, that lemony smell!
Now, the hardest part: let the cake cool completely in the tin before turning it out and serving. I know, it’s tempting to dive right in, but trust me, it’s better if you wait! Enjoy every single bite!

Tips for the Perfect Lemon Drizzle Cake

Want to take your Lemon Drizzle Cake from “good” to “OMG AMAZING?!” Here’s the inside scoop, straight from my kitchen:

**Creaming is KEY:** Seriously, don’t rush the butter and sugar creaming stage. It’s gotta be light and fluffy, like whipped clouds. This incorporates air, which makes for a lighter cake.
**Curdling Calamity?** If your mixture curdles when you add the eggs, don’t panic! Just add a spoonful of your flour mixture. It’ll all come together, promise!
**Drizzle Deep:** Poke *lots* of holes in that cake before drizzling! We want the lemony goodness to soak all the way through. I sometimes even use a chopstick – gets the job done!
**Patience, Grasshopper:** Resist the urge to slice it while it’s still warm. Cooling allows the cake to firm up and the drizzle to properly penetrate.

Honestly, baking is all about experimenting and finding what works for *you*. But follow these guidelines, and you’re pretty much guaranteed a stellar Lemon Drizzle Cake every time!

Variations on This Lemon Drizzle Cake Recipe

Okay, so you’ve mastered the classic Lemon Drizzle Cake (go you!). Wanna mix things up a bit? Here’s where it gets fun! How about trying a lime drizzle cake instead? Just swap the lemon zest and juice for lime. Or, for a subtle twist, throw in some orange zest – the hint of citrus is *amazing*. Feeling fancy? Ditch the drizzle altogether and whip up a lemon drizzle frosting! And for a little something extra, poppy seeds add a delightful texture. Go wild – it’s *your* cake!

How to Store Your Lemon Drizzle Cake

Alright, so you’ve (somehow!) managed to not devour the entire Lemon Drizzle Cake in one sitting. Now what? To keep it moist and delicious, store it in an airtight container at room temperature. It’ll stay fresh for about 3-4 days. For longer storage, wrap slices individually in plastic wrap and freeze ’em! Just thaw before enjoying that lemony goodness all over again.

Frequently Asked Questions About Lemon Drizzle Cake

Got Lemon Drizzle Cake questions? I’ve got answers! Here are a few common head-scratchers I get asked all the time:

Can I use margarine instead of butter?

Okay, I’m a butter girl through and through! But, if you’re in a pinch, you *can* use margarine. Just know that it might slightly affect the cake’s overall richness and flavor. Real butter will always give you the best result, though!

How do I prevent my Lemon Drizzle Cake from being dry?

Ah, the dreaded dry cake! The key is not to overbake it! Start checking for doneness around 35 minutes. Also, make sure you’re measuring your flour correctly – spoon it into the measuring cup instead of scooping it. And don’t forget the drizzle! That’s what adds all that lovely moisture!

Can I make this a gluten-free Lemon Drizzle Cake?

You bet! Just swap the self-raising flour for a gluten-free self-raising blend. You might need to add a *tiny* bit more liquid, so keep an eye on the batter consistency. There are tons of great gluten-free flours out there now, so experiment and find one you love!

What if I don’t have caster sugar?

Caster sugar is best for the fine crumb it gives the cake, but granulated sugar will also work. Just be sure to cream it with the butter properly so it dissolves well. Alternatively, pulse granulated sugar in a food processor until it’s a finer ground.

Estimated Nutritional Information for Lemon Drizzle Cake

Okay, so you wanna know what you’re *really* getting into with this gorgeous Lemon Drizzle Cake, huh? Here’s a rough estimate of the nutritional info – just keep in mind, this is based on averages and can vary depending on your specific ingredients!

Enjoy Your Homemade Lemon Drizzle Cake!

There you have it! A Lemon Drizzle Cake that’s sure to impress. But don’t just take my word for it – give it a try! And hey, if you do, be sure to leave a comment below and let me know how it turned out. Or even better, snap a pic and share it on social media using #LemonDrizzleLove! And if you’re in the mood for more lemony goodness, why not check out my recipe for Soft & Chewy Lemon Cookies? Happy baking!