Lemon Drizzle Cake

Lemon drizzle cake, with its vibrant citrus flavor and irresistible moistness, has captured the hearts and taste buds of dessert enthusiasts around the world. This classic confection has become synonymous with afternoon tea, delightful gatherings, and moments of indulgence. 

From its humble origins to its enduring popularity, the tantalizing combination of zesty lemons and a delicate drizzle has cemented its place as a beloved treat in the realm of baking. Join us as we embark on a journey to uncover the secrets behind the allure of lemon drizzle cake, exploring its history, flavors, and the art of creating this tangy sweet delight. Get ready to awaken your senses and embrace the sheer joy that comes with each mouthwatering bite.

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History of Lemon Drizzle Cake

Lemon drizzle cake is a popular British cake that is often served with afternoon tea. it is thought that the first lemon drizzle was created in 1967 by a Jewish woman named Evelyn Rose. This basic sponge cake is often made with flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice.

The ingredients are combined in a bowl before being placed on a baking sheet and baked in an oven. The lemon juice is combined with icing sugar, and the icing is drizzled over the finished cake to give it a pleasant, bright, lemony, and slightly sharp flavor.

Lemon drizzle cake, with its refreshing citrus flavor and moist texture, has become a beloved classic in the world of baking. While its exact origins are unclear, this delightful treat has a history that spans several decades.

The concept of drizzling cakes with a syrup-like glaze has been around for centuries, with variations found in different cultures. However, the specific combination of lemon and drizzle in a cake gained popularity in the United Kingdom, where it is now considered a quintessential afternoon tea treat.

The earliest written recipe for a lemon drizzle cake can be traced back to the 1930s, appearing in British cookbooks and household manuals. During this time, citrus fruits like lemons became more accessible and affordable, thanks to advancements in transportation and trade. The inclusion of lemons in baking recipes was a way to infuse cakes with a burst of flavor and create a delightful contrast to the richness of traditional butter cakes.

How to make Lemon Drizzle Cake

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 lemon, zested

For the drizzle topping

1½ lemons, juiced

85g caster sugar

Instructions 

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the center of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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Mary Berry Lemon Drizzle Cake Recipe

Ingredients

• 225g/8oz butter or baking spread at room temperature, plus extra for greasing
• 225g/8oz caster sugar
• 275g/10 oz self-raising flour
• 2 level tsp baking powder
• 4 free-range eggs
• 4 tbsp milk
• 2 unwaxed lemons, finely grated zest only
• 1 heaped tbsp very finely chopped lemon verbena (optional)
• For the glaze
• 175g/6oz granulated sugar
• 2 lemons, juice only

Instructions 

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
• Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the center of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on a wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave it to set. Remove the lining paper and cut it into slices to serve.

Recipe Tips

• It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks in properly.
• Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.
• Mary’s lemon drizzle cake can be stored in an airtight container for 3–4 days and frozen for up to a month.

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Vegan Lemon Cake Recipe

Ingredients

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 200g golden caster sugar
• 1 tsp baking powder
• 1 lemon, zested, 1/2 juiced

For the icing

• 150g icing sugar
• ½ lemon, juiced

Instructions 

• Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder, and lemon zest in a bowl. Add the oil, lemon juice, and 170ml cold water, then mix until smooth.
• Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
• For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

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Gluten-Free Lemon Drizzle Cake

Ingredients

For lemon loaf cake:

• 1 ⅔  cups (200 g) plain gluten-free flour blend 
• ¾  cup (65 g) almond flour
• ½  tsp xanthan gum
• 3 tsp baking powder
• 1 cup (200 g) granulated sugar
• pinch of salt
• 2 sticks (226 g) unsalted butter, softened
• zest of 3 lemons
• 4 medium eggs, room temperature
• ½  cup (120 mL) milk, room temperature
• 1 tsp vanilla paste
• 6 tbsp lemon juice (freshly squeezed)

For the Lemon drizzle:

• 1 cup (120 g) powdered/icing sugar, sifted
• 6 – 7 tsp lemon juice (freshly squeezed)

Instructions

For lemon loaf cake:

• Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide, and 3 inches/7 cm high.)
• In a large bowl, sift together the gluten-free flour blend, almond flour, xanthan gum, and baking powder. Add the sugar and salt, and mix until combined.
• Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
• Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla, and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
• Transfer the cake batter to the prepared loaf tin, smooth out the top, and bake in the preheated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.
• If the cake starts browning too quickly or too much, cover it with aluminum foil and continue baking until done.
• Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

Instructions for Lemon drizzle:

• Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 – 2 tsp of lemon juice, mixing well, until you get the correct icing consistency.
• You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
• Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
• Enjoy!

Storage

• The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 – 4 days.

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Nigella Lawson Lemon Drizzle Cake 

For the Cake

• 4 ounces softened butter 
• 6 ounces of self-rising flour
• 1 teaspoon baking powder
• 6 ounces of superfine sugar
• 2 large eggs
• 6 tablespoons milk
• 1 large lemon (unwaxed, finely grated rind)

For Icing

• 1 large lemon (juice)
• 4 ounces of superfine sugar

Instructions

• Preheat oven to 180 degrees C/gas mark 4.
• You can use an oblong tin that measures 9″ x 8″, lined with baking parchment. could also be made in a round tin.
• Tip all cake ingredients into a large mixing bowl and beat for 2-3 minutes; the mixture will drop easily off the spoon. Spoon mixture into tin and smooth with the back of a spoon.
• Bake for 30-40 minutes until golden & firm to the touch.
• Beat together icing ingredients and pour over the cake while it is still HOT.
• Cool in tin & cut into squares. 

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Easy Lemon Drizzle Cake

Cake ingredients:

• 250 g Unsalted butter Plus extra for greasing your tin.
• 250 g Caster sugar See notes.
• 4 Eggs Medium. See notes.
• 250 g Self-raising flour
• 3 Lemons Zest only. (Reserve the zested fruit for the juice for the drizzle.) See notes.

For the drizzle:

• 100 g Icing sugar

Instructions 

• Preheat the oven to 160C and grease your loaf tin and line it with baking paper.
• Put all of the cake ingredients into a large bowl and beat until smooth.
• Spoon into the prepared tin and smooth out. Bake for 40-50 minutes or until a skewer comes out clean.

For the drizzle:

• While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
• Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. 
• Pour all over the cake and allow to sink in.

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Conclusion

In conclusion, lemon drizzle cake is a delightful treat that combines the vibrant tanginess of lemons with the comforting sweetness of the cake. Its simplicity and versatility make it a favorite among bakers and dessert lovers alike. Whether you’re enjoying a slice with a cup of tea, serving it on a special occasion, or experimenting with different variations, lemon drizzle cake never fails to impress.

Throughout this article, we’ve explored the history, ingredients, and step-by-step recipe for creating the perfect lemon drizzle cake. We’ve also delved into the flavors and textures that make it so irresistible, as well as provided tips and tricks for baking success. Additionally, we’ve discussed various serving suggestions, and creative twists, and even discovered how this zesty delight is enjoyed around the world.

So why not give it a try? Let the aroma of fresh lemons fill your kitchen, and allow the luscious syrup to seep into the moist crumb of the cake. With its sunny flavor and delicate balance of sweet and tart, lemon drizzle cake is sure to brighten any occasion and satisfy even the most discerning palates.

Whether you’re a seasoned baker or a beginner in the kitchen, don’t hesitate to embark on this culinary adventure. From its humble origins to its status as a beloved classic, lemon drizzle cake is a testament to the joy of simple pleasures. So gather your ingredients, preheat your oven, and savor the tangy sweetness of this timeless treat. Your taste buds will thank you, and your guests will be asking for seconds. Happy baking!

FAQs

What is lemon drizzle cake made from?

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

What is a lemon glaze made of?

Drizzling a lemon glaze over a dessert is an easy way to dress it up and add a bit of freshness, interest, and extra flavor. This easy lemon glaze recipe is made with only three ingredients: confectioners’ (or powdered) sugar, milk, and fresh lemon juice or lemon extract.

Where did lemon drizzle cake originate?

Although not much is known about its origin, it is believed that the first lemon drizzle was made by a Jewish woman named Evelyn Rose in 1967. 

What goes with lemon cake?

• Ice Cream.
• Fruit Salad.
• Strawberry Jam.
• Sweetened Ricotta.
• Compote.
• Grilled Fruit.
• Caramel Sauce.