Zesty Lemon Drizzle Cake Recipe: Bright & Irresistible Delight

Baking a delightful lemon drizzle cake brings pure sunshine to your kitchen.

Zesty citrus notes dance through this classic British treat.

Soft, moist crumbs promise a delectable experience with every slice.

Fragrant lemons infuse each bite with bright, tangy elegance.

Simple ingredients come together in a magical culinary symphony.

Whisking and mixing create a dessert that sparkles with refreshing charm.

You’ll fall in love with this irresistible sweet that celebrates citrusy goodness.

Grab a fork and let the lemony adventure begin!

Why Delia Smith Lemon Drizzle Cake Always Pleases

• Boost Flavor Instantly: Lemon zest and drizzle transform a simple cake into a vibrant, tangy dessert that bursts with citrusy brightness.
• Beginner Baker's Delight: Straightforward steps and minimal ingredients make this recipe perfect for those just starting their baking journey, with foolproof techniques anyone can master.
• Crowd-Pleasing Dessert: Versatile enough for casual family gatherings, afternoon tea, or elegant dinner parties, this cake impresses without requiring advanced baking skills.
• Simple Pantry Staples: Uses common ingredients found in most kitchens, eliminating the need for special shopping trips or expensive components.

What You’ll Need For Delia Smith Lemon Drizzle Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps to create a light, soft cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's richness and structure.
• Flour: Provides the essential structure and body of the cake.
• Lemon Zest: Adds a bright, citrusy flavor and aromatic essence to the cake.

• Lemon Juice, Sugar: Creates a sweet and tangy syrup that adds moisture and intense lemon flavor to the cake.

• Loaf Tin Liner: Ensures easy cake removal and prevents sticking to the baking pan.

How To Make Delia Smith Lemon Drizzle Cake Easily

Step 1: Preheat Oven and Prepare Baking Tin

Set your oven to 180°C (160°C fan) or Gas Mark 4. Grab an 8x21cm loaf tin and line it with parchment paper, ensuring the sides are fully covered for easy cake removal.

Step 2: Whip Butter and Sugar

In a large mixing bowl, combine butter and sugar. Use an electric mixer or whisk to beat them together until the mixture becomes pale, creamy, and incredibly fluffy. This process helps create a light texture for your cake.

Step 3: Add Eggs Gradually

Crack eggs into the butter-sugar mixture one at a time. Blend each egg thoroughly before adding the next, which helps maintain a smooth and consistent batter.

Step 4: Incorporate Flour

Gently fold flour into the wet ingredients. Use a spatula and a light hand to mix, preventing overmixing that could make the cake tough. The goal is a soft, tender crumb.

Step 5: Zest Up the Batter

Sprinkle fresh lemon zest into the batter. Stir carefully to distribute the zesty flavor evenly throughout the mixture.

Step 6: Transfer to Baking Tin

Spoon the batter into the prepared loaf tin. Use a spatula to spread it evenly and create a smooth top surface.

Step 7: Bake to Perfection

Place the tin in the preheated oven and bake for 45-50 minutes. To check doneness, insert a skewer into the center – it should come out clean when the cake is ready.

Step 8: Prepare Lemon Drizzle

While the cake bakes, mix lemon juice and sugar in a small bowl to create a tangy drizzle that will soak into the warm cake.

Step 9: Create Drizzle Holes

Once the cake is out of the oven, use a skewer or fork to poke holes across the top. This allows the drizzle to penetrate deeply into the cake.

Step 10: Finish with Drizzle

Pour the lemon juice and sugar mixture over the hot cake, ensuring it seeps into the holes. The drizzle will add moisture and an intense citrus flavor.

Step 11: Cool and Serve

Allow the cake to cool completely inside the tin. Once cooled, remove from the tin, slice, and serve. Enjoy your zesty, moist lemon drizzle cake!

Helpful Notes For Delia Smith Lemon Drizzle Cake

• Zest with Care: Use fresh, unwaxed lemons and grate only the yellow part to avoid bitter white pith for maximum citrusy flavor.
• Prevent Sinking Flour: Sift flour before folding to ensure a light, airy texture and prevent dense cake layers.
• Drizzle Timing Matters: Pour the lemon syrup while cake is still hot to help it absorb completely and create a moist, tangy finish.
• Room Temperature Ingredients: Bring eggs and butter to room temperature before mixing to achieve smoother, more even batter consistency.
• Storage Secret: Keep cake in an airtight container at room temperature for up to 3 days to maintain its soft, zesty character.

Tasty Variations Of Delia Smith Lemon Drizzle Cake

• Gluten-Free Citrus Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's soft texture.
• Orange Drizzle Variation: Swap lemon zest and juice with orange for a different citrus profile, creating a sweeter, milder cake experience.
• Dairy-Free Zesty Loaf: Use coconut oil instead of butter and plant-based milk to accommodate dairy-free dietary needs while keeping the cake's rich flavor.
• Low-Sugar Lemon Cake: Substitute sugar with stevia or monk fruit sweetener and reduce drizzle quantity for a lighter, diabetes-friendly option.

Perfect Pairings For Delia Smith Lemon Drizzle Cake

• Brew Fresh Tea: Select Earl Grey or English Breakfast tea to complement the cake's bright citrus notes, creating a harmonious balance between the tangy cake and smooth tea.
• Serve Creamy Accompaniment: Dollop vanilla clotted cream or mascarpone beside the cake slice, which softens the zesty flavor and adds luxurious richness to each bite.
• Match Crisp White Wine: Pour a chilled Sauvignon Blanc or Pinot Grigio that echoes the cake's lemony brightness, enhancing the dessert's refreshing character and providing a sophisticated adult pairing.

How To Store Delia Smith Lemon Drizzle Cake The Right Way

• Store wrapped tightly in plastic wrap or sealed container for up to 4 days. Keep cake away from strong-smelling foods to preserve its delicate lemon flavor.
• Slice cake before freezing, wrap each piece individually in plastic wrap, then place in freezer bag. Freeze for maximum 3 months. Seal tightly to prevent freezer burn.
• Keep covered with clean kitchen towel or cake dome at room temperature for 2 days. Ensure area is cool and dry to maintain cake's texture.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, bring frozen slice to room temperature naturally, then enjoy at ambient temperature for best taste and softness.

FAQs About Delia Smith Lemon Drizzle Cake

• What ingredients make lemon drizzle cake taste so good?

The combination of fresh lemon zest and tangy lemon juice creates a bright, zesty flavor. The butter and sugar base provides richness, while the flour gives the cake its soft, tender texture.

• Is this cake difficult to make for beginners?

No, this recipe is quite simple and straightforward. Even novice bakers can successfully make lemon drizzle cake by following the step-by-step instructions carefully and measuring ingredients precisely.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always recommended for the best flavor. Bottled juice works in a pinch, but it lacks the vibrant, aromatic quality of freshly squeezed lemons that makes this cake special.

Lemon Drizzle Cake Recipe

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4.6 from 18 reviews

• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Zesty lemon drizzle cake promises a sunshine-soaked slice of pure delight, blending tangy citrus with sweet, moist crumb. Effortless baking technique and simple ingredients guarantee a crowd-pleasing dessert you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 225 grams (8 ounces) unsalted butter, softened
• 225 grams (8 ounces) self-raising flour
• 4 large eggs
• 225 grams (8 ounces) caster sugar

Citrus Components:

• 1 lemon, zested
• Juice of 1.5 lemons

Drizzle Topping:

• 85 grams (3 ounces) caster sugar

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Instructions

1. Preheat the oven to 180°C (160°C fan) or Gas 4 and prepare an 8x21cm loaf tin with parchment paper.
2. Using an electric mixer, whip butter and sugar until the mixture becomes pale and airy, creating a smooth consistency.
3. Incorporate eggs individually, mixing thoroughly after each addition to ensure a uniform batter.
4. Gently fold flour into the mixture using a spatula, maintaining the air and lightness of the batter.
5. Incorporate freshly grated lemon zest, distributing it evenly throughout the mixture.
6. Transfer the batter to the prepared loaf tin, smoothing the surface with a spatula for an even bake.
7. Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a skewer which should come out clean when the cake is fully baked.
8. While the cake is baking, prepare the drizzle by combining lemon juice and sugar in a small bowl.
9. Once removed from the oven, immediately pierce the hot cake multiple times with a skewer to create channels for the drizzle.
10. Pour the lemon sugar mixture over the warm cake, allowing it to seep into the holes and create a moist, tangy topping.
11. Allow the cake to cool completely within the tin before carefully removing and slicing.

Notes

• Ensure butter and sugar are at room temperature for smoother, fluffier creaming.
• Gently fold flour to maintain cake’s light texture and prevent tough, dense results.
• For gluten-free version, substitute regular flour with almond or gluten-free blend and add extra xanthan gum for binding.
• Customize flavor by adding poppy seeds, lavender, or swap lemon with orange zest for variation.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 392
• Sugar: 41g
• Sodium: 1mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg