Easy Lemon Drizzle Cake Recipe | Kitchenstagram
This easy Lemon Drizzle Cake is beautifully moist, with a deliciously zingy lemon kick. Everything comes together in one bowl, making it simple enough for kids to make. This fail-safe classic bake works every time and can be made again and again. With an easy step-by-step method, it’s ready in under an hour and delivers delicious, impressive results- even for beginners. A reliable one-bowl cake recipe that’s perfect whenever you’re craving a simple, homemade lemon bake.
Why you’ll love this recipe:
Quick, easy & fail-safe.
Zingy, zesty & full of lemon flavour.
Exceptionally moist, tender crumb.
Keeps well for days.
Perfect for afternoon tea, celebrations or everyday baking.
Room-temperature butter and eggs ensure a light, even crumb.
Lemon syrup soaks in for moisture and flavour.
Storage Tips:
At room temperature: Keep the lemon drizzle cake in an airtight container, where it will stay fresh for 2-3 days. Thanks to the lemon sugar syrup, the cake keeps well at room temperature.
Freezing: For longer storage, freeze the cake for up to 1 month. Allow it to cool completely. Wrap it well in cling film, then place it in a freezer bag. Defrost at room temperature before serving.
Why has my Lemon Drizzle Cake sunk?
The most common reason a Lemon Drizzle Cake sinks in the middle is opening the oven door before the cake has set. Avoid opening the oven door for at least 40 minutes. After that, if you need to check the cake, open the door and check it as quickly as possible to prevent it from sinking.
Ingredients:
For Lemon Drizzle Cake:
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 1/2 cups Powdered Sugar
1/2 cup Butter, room temperature
1 tbsp Lemon Zest
1/2 cup Whole Milk
2 nos. Egg
For the Lemon Drizzle:
2 nos. Large Lemon
1/2 cup Caster Sugar
Preparation:
- Step 1:Preheat the oven to 180°C. Grease your loaf pan and line with parchment paper.
- Step 2: Zest the lemons and set aside. Then juice the lemons.
- Step 3: In a large mixing bowl, add softened butter and cream the butter on high speed for 2-3 minutes, until light and fluffy.
- Step 4: Gradually, add in the powdered sugar and continue creaming until really light and fluffy.
- Step 5: Next beat in the eggs, one at a time. Scrape the bowl down and beat until fully incorporated.
- Step 6: Sift flour, baking powder and salt in the mixing bowl, mix on low until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- Step 7: Add the milk and lemon zest. Mix until incorporated. Scrape the bowl down.
- Step 8: Transfer the batter to the prepared loaf pan, then smooth it into an even layer. Give the tin few gentle taps on the counter to allow any large air bubbles to burst. Cut a shallow line about 1/4-inch to 1/2-inch deep right down the middle, lengthwise from one end to the other with a spatula.
- Step 9: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Step 10: For lemon syrup, in a bowl mix together lemon juice and caster sugar to make the drizzle.
- Step 11: Prick the warm cake all over with a skewer or fork, then pour over the lemon syrup- the juice will sink in and the sugar will form a lovely, topping.
- Step 12: Leave the cake in the tin until completely cool, then remove and serve. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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