|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||6%|
|Total Sugars 37g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are endless recipes for a lemon drizzle cake and endless variations. This recipe uses flour and ground almonds, but if you want a nut-free cake, then use 6 ounces or 175 grams of self-rising flour and omit the ground almonds.
The cake is made with the all-in-one method in a mixer, and if you don't have one, then you can do it just as well by hand. If you can, buy large, juicy, wax-free lemons. The zest is used as well as the juice, so it's best to use lemons without the wax coating. The sugar for the syrup can be a simple white granulated sugar or, for extra flavor, demerara. Either will give a crunchy coating to the cake and bring much-needed sweetness, too.
For the Cake:
4 ounces (115 grams) self-rising flour
1/2 teaspoon baking powder
3 ounces (75 grams) ground almonds, or almond flour
6 ounces (175 grams) unsalted butter, softened
6 ounces (175 grams) superfine sugar
2 tablespoons lemon zest, from 2 large lemons
3 large eggs
For the Syrup:
4 ounces (115 grams) sugar
6 tablespoons freshly squeezed lemon juice, from 2 large lemons
Gather the ingredients.
Preheat the oven to 350 F/180 C. Lightly grease and line a loaf tin measuring 9 x 5 1/2 x 3 inches or 23 x 13 x 7 cm (also known as a 2-pound tin or 900 mL) with greaseproof paper. Put to the side.
Sieve or sift the flour and baking powder into a stand mixer bowl or a food processor. Add the remaining cake ingredients.
Mix on a high speed until all the cake ingredients are well mixed and a thick, smooth batter has formed.
Pour the batter into the prepared cake tin. Place in the center of the preheated oven and bake for 45 to 50 minutes or until, when pierced with a skewer, it comes out clean and dry. Place the hot cake, still in its tin, on a cooling rack.
Make the syrup by quickly mixing together the sugar and the lemon juice until the sugar is dissolved.
Prick the cake all over using a skewer and then slowly spoon the syrup over a little at a time. Always allow the syrup to soak in before adding any more.
Let the cake cool completely in the tin. Once cold, lift the cake out and either slice and eat or wrap in fresh waxed paper and place in an airtight box or tin.
How to Store
- The lemon drizzle cake will keep well for a couple of days in an airtight container. There's no need to refrigerate the cake unless your kitchen is especially hot.
- If the cake should go a little stale, simply warm slightly and serve with custard as a dessert.
- While lemon drizzle cake can be frozen by wrapping the cake or individual slices well in plastic wrap and placing in a freezer bag or container, the icing will lose its signature crunch.
Why Has My Lemon Drizzle Cake Sunk?
If your lemon drizzle cake has sunk in the middle, it may be because you let the mixed batter sit too long before baking, or you opened the oven too many times as the cake baked.