Lemon drizzle cake

Recipe uploaded by

olive magazine

42 ratings

Recipe by olive magazine

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1. Video tutorial: Lining a cake tin

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
2. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
3. Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

Know-how

Serve as a pudding, dressed up with a dollop of crème fraîche and some summer berries.

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

Latest comments and suggestions

Results 41-60

• jvcg

  11 February 2009

  jvcg rated and commented on this recipe

  

  This is a brilliant and very easy to make cake. I tried doing it as a tray bake and it worked just as well as the round, more formal cake above. Agreed that cooking time can come down a bit however - I did 55 minutes. I also added a bit more lemon on the top as I like my drizzle cakes very squidgy. Look no further for that elusive perfect drizzle recipe - this really is the ultimate take on a classic cake.

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• Janeinfrance

  16 April 2009

  Janeinfrance rated and commented on this recipe

  

  The best lemon cake ever!! I made it for Easter and decorated it with 11 little choccie eggs. Much lighter than a traditional simnel.

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• tatiana

  01 May 2009

  tatiana rated and commented on this recipe

  

  Veryyyy soft and beautiful cake!! wounderful for tea time. the only thing is, i would put more lemon juice because the taste could be stronger for my taste. next time will add more zest and lemon juice..apart from this PERFECT ;-)

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• phantomfairy

  08 May 2009

  phantomfairy rated and commented on this recipe

  

  This is one of best Lemmon Drizzle Cake recipes, I have made, so easy. I always put in more lemmon zest and juice than the recipe says, it is sooooo yummy. I find it only needs just under an hour though.

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• Imanuelle

  20 May 2009

  Imanuelle rated and commented on this recipe

  

  Could it get any better??? 10 points This is best ever Lemon Cake.

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• Charlie

  21 May 2009

  Charlie rated and commented on this recipe

  

  Great easy lemon drizzle cake recipe - went down a treat with everyone. The cake was ready to take out of oven within 50 minutes and did not need any longer.

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• pelusa77

  27 May 2009

  pelusa77 rated and commented on this recipe

  

  This is the most delicious Lemon drizzle cake I have ever tasted, by far a winner! I only needed 50 minutes in a fan assisted oven.

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• julie

  08 June 2009

  julie commented on this recipe

  gorgeous. good option for dessert when people come over - i serve it warm with creme fraiche, everyone loves it.

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• julie

  08 June 2009

  julie rated and commented on this recipe

  

  forgot to rate

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• rosario

  07 July 2009

  rosario rated and commented on this recipe

  

  Super recipe, lemon flavour is perfect for warm sunny days.

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• Fiona Kilby

  07 July 2009

  Fiona Kilby commented on this recipe

  I made this cake for my daughter's birthday. It took only about 45 minutes to cook in my fan assisted oven. I should have used a deeper cake tin as it overflowed a bit. However, it was deliciously light and everyone loved it. I will definitely be making it again.

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• katerina

  10 July 2009

  katerina rated and commented on this recipe

  

  Has become a firm family favourite.

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• Carries

  18 July 2009

  Carries commented on this recipe

  This lemon drizzle cake is the best I have ever made. It is light and moise. What about freezing it? has anyone tried? Would you do it without the icing or with?

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• Normainbhir

  23 July 2009

  Normainbhir commented on this recipe

  I baked this in two 8 inch sandwich pans. It took about 30 mins and turned out perfect. I put buttercream icing in the middle and lemon drizzle on top. It froze and defrosted beautifully - defrosting should be done in the fridge so it doesn't go soggy.

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• Aleksander Albreht

  23 July 2009

  Aleksander Albreht rated and commented on this recipe

  

  brilliant recipe! And if you swap lemons for 2 oranges and add 3 TBPS of cocoa you get marvels orange chocolate cake.

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• Cat

  26 July 2009

  Cat commented on this recipe

  i've always been a bit of a cake failure, but this recipe was great - everyone loved it and sung its praises so give it a go!

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• owengirl

  28 July 2009

  owengirl rated and commented on this recipe

  

  I made this in a 23 cm spring form tin and it turned out brilliantly. I will definitely make it again. I baked it for about 45 minutes and it was perfect.

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• Ph@St*n3R

  06 August 2009

  Ph@St*n3R rated and commented on this recipe

  

  Wow what an awesome cake lovely moist and tasty as can be thanks

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• soozcat

  13 September 2009

  soozcat rated and commented on this recipe

  

  This is the BEST lemon drizzle cake! I just can't get enough of it! I also agree the cooking time is too long, I baked mine in a 23cm spring form tin for about 45-50 mins.

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• cookaholic

  27 September 2009

  cookaholic rated and commented on this recipe

  

  Best Lemon drizzle cake ever! I would recommend this to anyone who loves lemon or citrus flavours. I have made it about four times and has been a huge success with everyone each time. Am definitely going to make again and again. Cooking it for 1 hour 15 is far to long so I cooked it for an hour. Perfect!

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Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

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