Imagine stepping into a sunlit kitchen, where the air is thick with the scent of freshly zested lemons and warm, buttery cake. The vibrant yellow hue glistens invitingly as it cools on the counter, beckoning you to take a slice. Lemon drizzle cake—a delightful fusion of tangy citrus and sweet decadence—has captivated palates for generations, transforming ordinary gatherings into extraordinary celebrations. With its origins tracing back to British tea time traditions, this beloved treat has evolved from humble beginnings into a staple at bakeries and home kitchens alike.
But what makes lemon drizzle cake so irresistible? Perhaps it’s the perfect balance of flavors—the sharp zest cutting through the richness of the buttery sponge or that luscious glaze dancing atop each slice like morning sunlight on dew-kissed grass. In this article, we’ll explore not only how to craft your own moist and flavorful version but also delve into its history and variations that have sprung up around the world. Whether you’re an experienced baker or a curious novice looking for a new adventure in dessert-making, lemon drizzle cake promises to brighten any occasion with its cheerful charm and tantalizing taste.
Ingredients:
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 200g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Juice of 2 lemons (about 100ml)
- Optional: icing sugar for dusting
Instructions:
- Preheat your oven to 180°C (350°F) and grease a loaf tin.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest.
- Sift together the flour, baking powder, and salt; gradually fold into the wet mixture.
- Pour in the lemon juice and mix until smooth.
- Transfer the batter to the prepared loaf tin and bake for 45–50 minutes or until a skewer comes out clean.
- Let it cool slightly before removing from the tin.
- Drizzle with extra lemon juice mixed with icing sugar if desired, and serve!