Lemon Drizzle Cake Recipe

Categories:

Cakes & Cupcakes
dessert
afternoon tea
coffee break
Caster

Lemon Drizzle Cake – with its beautifully light sponge and fresh, zesty flavours – is a timeless classic that we can't seem to tire of, not that we want to! What’s more, this small-batch version of our lemon drizzle cake recipe means that you can enjoy a cheeky slice of cake even more often!

Prep Time
15
minutes
Bake Time
45
minutes
Lemon-Drizzle-Cake
Check out the baker

This recipe was created by the talented baker Anna. You can find more of her wonderful creations through her Instagram channel @anna_wierzbinska, or via her website.

Take A look
Ingredients
Servings
4
  • 100 g unsalted butter softened
  • 125 g Tate & Lyle pure cane caster sugar
  • 1 large egg,beaten
  • 125 g self-rising flour
  • 1/4 tsp salt
  • 80 ml yogurt or cream natural or Greek yogurt is fine, so is single, double or sour cream
For the drizzle
  • 100 g Tate & Lyle icing sugar
  • 1/2 small lemon, juice only
Instructions
HOW TO MAKE LEMON DRIZZLE CAKE

Follow this six-step lemon drizzle cake recipe for the ultimate zesty yumminess!

  1. Preheat the oven to 170C (fan). Grease and line a 1lb loaf tin with baking paper and set aside.

 

  1. In a bowl with an electric mixer, cream together the butter and sugar on medium speed, until pale and fluffy, about 3-4 minutes. Change speed to low and add beaten egg, a little at a time, mixing well after each addition, until you have incorporated all the egg.

 

  1. Sift in half of the flour and salt into the butter mix and using a spatula, fold it gently. Add yoghurt or cream and fold again. Sift in the remaining flour and add 1 tsp of lemon zest and gently fold together until combined.

 

  1. Transfer the batter into a baking tin and bake in the oven for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.

 

  1. To make the glaze: mix the icing sugar and lemon juice, until smooth. If you prefer a thicker glaze, add more icing sugar, if you prefer a runnier and thinner glaze, add more lemon juice.

 

  1. Poke the cake all over with a skewer or cocktail stick and pour the glaze over the top. Add the remaining lemon zest on top of the cake. Slice & enjoy!
Chef's Tip
  • As always, one of the most important things is to make sure your ingredients are at room temperature. Especially when it comes to butter, eggs and yoghurt/ cream. Room temperature ingredients are easier to combine and will ensure a better, even bake.
  • If you don’t have any self-rising flour, you can make your own by mixing plain flour with baking powder. For every 150 g of plain flour, add 2 tsp of baking powder and sift both together a couple of times to ensure baking powder is distributed evenly in the flour.
  • Baking time may vary, depending on the oven. My cake took about 45 minutes to be ready, but you may have to bake it a bit longer, or a bit less. Keep checking it with a skewer/ toothpick.
  • If the cake starts browning too much, simply cover it with some aluminium foil.
  • If you don’t have any icing sugar, you can replace it by using caster sugar (same amount). The glaze will have a different, thinner appearance and consistency, but will still taste delicious!
  • This recipe can be easily doubled to yield more servings – perfect for making sure there’s enough to go around at a party or a picnic.
  • If you enjoyed this lemon drizzle cake recipe, be sure to pass it along to your family and friends!