Get ready for a citrus adventure with our Ultimate Lemon Drizzle Cake Recipe. It’s a deliciously tangy and moist delight, promising top-notch baking results. Unlike any other lemon drizzle, ours brings a special depth of taste and perfect moistness. It’s a beautiful mix of classic English baking, with a fresh take on Mary Berry’s famous recipe.

This lemon cake is a standout delight, with its zesty sponge and sticky glaze catching your attention. Jane Crammond designed this recipe, blending traditional elements for the finest lemon drizzle cake. It’s easy to make and great for all sorts of gatherings. Whether you’re a big fan of the Great British Bake Off or just starting to bake, this cake feels like it’s made by a pro. Follow our easy steps to create this British favourite at home.

Introduction to Our Ultimate Lemon Drizzle Cake

Our ultimate lemon drizzle cake recipie is a much-loved British classic, known for its perfect mix of sweet and tangy flavours. We’ve perfected this lemon cake with many baking attempts. It beautifully balances indulgence with a sharp lemon taste.

Our recipe is simple yet elegant, suited for beginners and expert bakers alike. It uses 285 grams of self-raising flour, 195 grams of sugar, 2 large eggs, 125 grams of unsalted butter, and zest from one large lemon. These ingredients make the cake soft, airy, and delicious.

We use caster sugar instead of white sugar for a smoother cake. Adding ground flax seeds, mixed with water, offers a unique twist. If you like, you can use oat or soy milk in place of regular milk.

The cake’s magic comes from using lemon in several ways. We use the zest of two lemons in the batter. For the syrup and glaze, we squeeze 1.5 large lemons. The syrup, a mix of lemon juice and sugar, is drizzled onto the warm cake, making every slice moist and full of flavour.

Perfect for tea time or special occasions, this lemon drizzle cake embodies a classic British dessert. The baking process is worth the effort, resulting in a zesty lemon cake that will win over your family.

Your Essential Ingredients for a Perfect Lemon Drizzle Cake

To create the ultimate lemon drizzle cake receipe, you need the right ingredients. These not only make sure your cake tastes great but also give it the perfect texture.

• Free Range Eggs: Medium free range eggs provide moisture, colour, and helps mix everything well.
• Self-Raising Flour: It’s key for a light and fluffy cake. Use plain flour and baking powder if you must.
• Zesty Lemons: The zest and juice of unwaxed lemons add a fresh taste. Use two large lemons for best results.
• Caster Sugar: It sweetens the cake and the drizzle on top. You’ll need 200 grams for the mix and more for the topping.
• Butter: 115 grams of unsalted butter makes the cake moist. You can try margarine, but be careful with it.

Now that you have your main ingredients, let’s look at how much you need and what each ingredient does in the cake:

Ingredient	Quantity	Role
Free Range Eggs	2 Large	Bind and provide moisture to the cake
Self-Raising Flour	210 grams	Responsible for the rise and airy texture of the sponge
Zesty Lemons	2 Large (zested and juiced)	Impart a bold citrus flavour
Caster Sugar	200 grams	Sweeter component of the cake batter and drizzle
Butter (unsalted)	115 grams	Adds richness and moisture

Using top-notch ingredients means every piece of your lemon drizzle cake will taste incredible. The aim is to pack each bite with citrus zest and achieve a delicious texture. This cake is sure to delight anyone’s taste buds.

Step-by-Step Instructions for the Ultimate Lemon Drizzle Cake

Starting on a lemon dessert means getting ready and being precise. Our guide makes it easy for new bakers to make a lemon drizzle cake.

We first heat our oven to 160°C and prepare a 20cm nonstick tin with paper. This is key for an even bake. We need 250g unsalted butter, 250g caster sugar, 4 eggs, 250g flour, and zest from 3 lemons. These give the perfect taste and texture.

Start by mixing 250g butter and 250g sugar until light and fluffy. An electric whisk or spoon works well. Then mix in the eggs one by one, making sure each is blended in. This keeps the cake’s structure and helps it rise evenly.

Sift 250g flour into the mix, folding gently to keep it airy. Add zest from 3 lemons to brighten the batter. Pour the batter into the tin and bake for 40-50 minutes. It’s done when a skewer comes out clean.

Nutrition Facts	Per Serving
Calories	440
Carbohydrates	56g
Protein	6g
Fat	22g
Vitamins	A and C

After baking, poke the warm cake lots with a skewer. We then drizzle syrup made from 100g icing sugar and lemon juice over it. This makes the cake moist and tangy, enhancing its lemon flavour.

These baking steps turn basic ingredients into a gorgeous, tasty lemon cake. Being involved in every step ensures the cake comes out just right. It matches the classic English cake tradition perfectly.

Tips for Achieving the Perfect Lemon Drizzle Cake

To make the perfect lemon drizzle cake, follow a few essential tips for that moist, zesty balance. Choose bright, firm, and shiny lemons for the best taste and moisture. This ensures your cake looks good and tastes zesty.

Use a fine grater for zesting to avoid bitter flavours. Selecting self-raising flour is crucial for a light cake. Or make your own mix with plain flour and baking powder for the right rise.

Choosing the right type of sugar matters a lot. Caster sugar makes the sponge smooth and helps form the drizzle’s crust. Pour the syrup over the cake while it’s still warm. This makes the cake absorb the flavour better.

Using the right tools, like a high-quality zester and non-stick cake tins, makes a big difference. These tools help you bake a perfect lemon cake, from mixing to baking.

Below is a table summarising key ingredients and their impact on baking the perfect lemon drizzle cake:

Ingredient	Role	Required Amount
Self-raising flour	Ensures the cake rises well	225g
Caster sugar	Improves texture and sweetness	175g + 75g for drizzle
Unsalted butter	Adds richness and moisture	175g
Eggs (medium)	Bind ingredients, add structure	3
Full-fat milk	Enhances moisture	2 tablespoons
Lemon zest and juice	Provides zesty lemon flavour	2 large lemons
Baking powder	Boosts rising	1 teaspoon

How to Make the Perfect Lemon Drizzle

Making the perfect lemon drizzle syrup is an art. It’s more than just adding sweetness. It’s about creating a balance of sweet and sour. For this, mix the zest of 2 lemons with about 60ml of lemon juice and 180g of sugar. Heat this mix until it becomes a thin syrup. This lets it soak into the lemon cake just right, without making it soggy.

For the best lemon cake topping, the way you drizzle is key. After baking the cake for 30-35 minutes, poke small holes on its top while it’s still warm. This helps the lemon syrup get deep inside, making the cake moist in a special way. Remember to add the syrup bit by bit. This makes sure it spreads evenly and soaks in well.

The lemon drizzle syrup isn’t just an extra; it’s a vital part of making the perfect lemon drizzle cake. The right drizzle technique matches the cake’s texture and boosts its taste. Paying close attention to this detail ensures a cake that’s the right mix of sweetness and sharpness. It’s a real treat for any event.

Serving Suggestions and Pairings

Imagine lemon cake with afternoon tea – a perfect match. Pair it with Earl Grey or Darjeeling tea. These teas complement the lemon cake with their floral and citrus notes.

Adorn your lemon cake with fresh berries like strawberries, blueberries, and raspberries. They add lovely colours and a burst of flavour. A dollop of whipped cream can soften the zesty lemon taste.

To jazz up dessert, add vanilla ice cream or lemon sorbet. Alternatively, try a berry coulis or citrus curd for extra flavours.

For special events like garden parties, pair it with sparkling wine. Choose from Prosecco, champagne, or cava. They bring out the cake’s citrusy flavour.

This recipe serves 12, perfect for get-togethers. You can decorate it simply or fancy, ensuring a great treat for your guests.

Storing and Freezing Your Lemon Drizzle Cake

To keep your lemon drizzle cake moist and fresh, store it in an airtight container at room temperature. This way, it stays delicious for three to five days. Storing it in the fridge could make it hard, which takes away from its softness.

Want to keep your cake longer? Freezing is a great choice. Firstly, cool the cake completely. Then wrap it in cling film and put it in a freezer bag. This keeps it tasty for up to four months. When you want to eat it, let it thaw at room temperature for about four to five hours. You can enjoy it as it is or add fresh lemon drizzle for extra zest.

It’s important to handle the cake carefully after baking. Check if it’s done using a skewer to avoid a sunken centre. If you’re using a loaf tin, the best size is 23cm x 13cm x 6cm. For a traybake, use a 23cm x 30cm tin and bake for 35-40 minutes for perfect results.

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