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How to bake sunshine : Luscious lemon drizzle cake

If you’d like to be the creator of the best tasting lemon drizzle cake you or your friends have ever tasted, read on! This recipe makes one light, luscious lemon cake, that is super moreish, and will create raving fans out of all who taste it. Did I mention it’s also super easy to make?

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What you’ll need to make your luscious lemon drizzle loaf

  • Butter – some for the cake and some for greasing the tin
  • Golden caster sugar – normal caster sugar also works if you don’t have golden
  • Eggs – I always use size 7
  • Almond flour
  • Flour
  • Sour cream – ‘normal’ not light
  • 2 lemons (and a zester)
Close up of lemon drizzle cake

Luscious Lemon Cake

A delicious light lemon cake
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients
  

  • 125 grams butter (4.5 oz) softened
  • 165 grams golden caster sugar (¾ cup)
  • 2 tsp baking powder
  • 150 grams flour (1 ¼ cups)
  • 1 tbsp zest of 1 lemon
  • 2 eggs
  • 60 grams ground almonds
  • 125 grams sour cream
  • 3 tbsp lemon juice
  • 1 tbsp water
  • 75 grams caster sugar (⅓ cup)

Instructions
 

  • Preheat oven to 170℃ (340℉). Grease a deep 20cm (8") round cake pan. Line base and side with baking paper.
  • Beat butter, caster sugar and zest in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flour, then gently the almond meal and sour cream. Pour into your prepared pan.
  • Bake cake for approximately 50 minutes – the top should be lightly browned. Test with a skewer.
  • While your cake is baking, prepare your lemon syrup. Put the lemon juice, water and caster sugar into a small saucepan. Heat gently until sugar dissolves, then bring to a boil. Remove from heat.
  • Once your cake is cooked, remove from the oven. Pierce it all over with a cake tester or toothpick. (This creates holes to better absorb your syrup). Slowly pour your syrup over the cake. Allow to stand in the container for 15 minutes, before turning out onto a wire rack to cool completely.
  • Your cake is now ready for eating. Serve as is, or jazz it up even more with an icing drizzle. (Pop 100 grams powdered sugar in a bowl, and add lemon juice until you create a pourable consistency). Drizzle this over the cake for a double zesty hit.

Top baking tips for your Lemon Drizzle Cake

  1. Make sure your butter is softened (not melted) when beginning
  2. Get yourself a good zester to get the most zest of your lemons (without the bitter white pith). I use and love this zester
  3. The cake is lovely as it is, but I like to zest it up even more, with an icing drizzle. If you’d like to do the same, pop 100 grams powdered sugar (1/3 cup) in a bowl, and add lemon juice stirring until you create a pourable consistency. Drizzle this over the cooled cake.

How simple is that? I hope right now you’ve got a cuppa in hand, and are enjoying a slice of your own delicious lemon drizzle cake.

I’d love to hear from you if you’ve made it. Pop a comment below.

Happy baking

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