Tangy lemon drizzle cake recipe
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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon drizzle cake
Here in Ireland, we're no strangers to a bit of drizzle, but when it comes in the form of this deliciously zesty lemon drizzle cake, you won't hear anyone complaining about it! It's a great afternoon treat whatever the weather.
402 people made this
- For the cake
- 175g Dairygold Baking Block, at room temperature
- 175g caster sugar
- 3 eggs
- 175g self-rasing flour
- 1 teaspoon baking powder
- zest of 2 lemons
- For the lemon drizzle
- juice of 1/2 lemon
- 100g icing sugar
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4. Line a 20x30cm cake tin with lightly greased baking parchment, leaving some to overlap the edges.
- In a large bowl, beat the Dairygold Baking Block and sugar together until you have a pale, fluffy mixture.
- Beat in the eggs one at a time, then stir in the flour, baking powder and lemon zest until smooth. Pour the mixture into the prepared tin.
- Bake in the preheated oven for 30 to 35 minutes. You'll know it's ready when the edges come away from the sides and it has turned a light golden colour. Remove from the oven and leave to cool slightly but not completely.
- Meanwhile, make the drizzle by mixing the lemon juice and icing sugar together.
- Prick the top of the still-warm cake with a fork and drizzle the lemon mixture evenly over the top.
- Allow the cake to cool fully before slicing and serving.
For the cake:
For the lemon drizzle:
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
I baked mine a little too long bowever, it tasted fab regardless, thanks for sharing, I'd post a photo but the edges are a little too brown, oopps.-19 Oct 2014
I have made this cake now three times it taste is to die for and all my friends love it to they can't wait to make it.thank you-18 Apr 2014
I thought the flavour of this cake was lovely but the texture was slightly rubbery. I don't know if this was either due to wrong size of eggs used( I used large eggs) as not stated in the recipe which size to use or if it was over worked. The family couldn't get enough though.-03 Feb 2015
Easy Lemon Cake with Lemon Drizzle Topping (Almost a one bowl recipe!)
If you’re a fan of sweet lemon treats (like me) you are going to love this Easy Lemon Cake with its tangy lemon drizzle topping!
I was looking through some old recipe books recently and I started drooling over this lemon cake. The book it comes from is called Fast & Simple (Parragon) and quite frankly that couldn’t be a better description of this recipe!
I have made this cake twice over the last week because I wanted to make sure that this recipe wasn’t too good to be true. I mean it is SO EASY! And as a consequence I have eaten way too much of this cake over the last few days! Can I have the excuse that it’s my birthday today? I’m going to use that as my excuse anyway!
The cake has a nice amount of lemon in it but it’s the lemon drizzle topping that makes it so irresistible. The topping is spooned over the hot lemon cake and as it cools it goes a bit crunchy! When you take a bit you get the sweetness of the cake and then the delicious lemon tang of the crunchy topping – yum!!
I have said that this is almost a one bowl recipe because all of the cake ingredients go into one bowl and they’re mixed together. You just need a second bowl to quickly mix up the lemon drizzle topping! So in my books this counts as a very easy recipe that is almost one bowl!
I have altered the recipe ever so slightly. I just tweaked the amounts in the ingredients so that I can include cup and gram measurements. One point that I must stress is that to get a golden crust on this lemon cake you must use a shallow baking pan.
The recipe calls for a 20cm (8 inch) square shallow baking pan. If your pan is the right size but has deep sides the cake will not brown very much during the baking time. Trust me I learned this the first time I made this cake. The cake still tasted fine though!
The next time I used a shallow rectangular tin that was just slightly bigger overall and the lemon cake browned off beautifully.
I really can’t recommend this cake enough. It is easy to make and so utterly delicious. You can eat it on its own or add a dollop of thick cream to make a really indulgent lemon dessert!
Best Lemon Cake
Lemon drizzle cake is a traditional British dessert contestants frequently make a variation of the cake and its flavors on The Great British Bake Off. Classic lemon drizzle cakes start with a lemon flavored sponge cake that is then brushed with a generous amount of lemon syrup—this is “the drizzle”. The syrup adds extra moisture and flavor to the cake, making it more lemony than it otherwise would have been. The best lemon cake is punchy and sharp, with a strong, lip-puckering taste of citrus. It should be flavorful enough to remain unfrosted, with nothing but a slight sprinkling of confectioners’ sugar for adornment.
More tips for the perfect lemon drizzle cake
If you want to be even more certain of perfect results when you make the world&rsquos best lemon drizzle cake, here are all the tips you'll ever need!
Where does lemon drizzle cake come from?
Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. It&rsquos zingy, zesty, sweet and delicious.
Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a pound of flour, a pound of sugar, a pound of fat and a pound of eggs), but it&rsquos the addition of lemon in the sponge and in the syrup added at the end that makes it really special.
Can I make this lemon drizzle cake in a food processor or stand mixer?
You can, but it&rsquos not really necessary.
If your food processor comes with a beater rather than blade attachment, then you cream the butter and sugar together on a low setting, then blend in the eggs. It won&rsquot incorporate as much air as a whisk, though, so is not recommended.
You can definitely beat the butter and sugar, and then the eggs, in a stand mixer to speed up the job, but a hand mixer will do the job just as well.
Whatever method you use to combine the butter, sugar and eggs, it&rsquos important that you gently fold the flour in by hand. Beating will cause the cake batter can be easily overworked, which could make your finished bake tough and/or poorly risen if the blades knock out the air and stretch the gluten.
Can I make this lemon drizzle cake without an electric whisk?
Using an electric whisk to beat the butter and sugar together, and then the eggs is really handy because it gets the job done and beats in lots of air.
However, you can absolutely do the job by hand, it&rsquoll just take a little more elbow grease!
Do I need special equipment to make this lemon drizzle cake?
You don&rsquot need any specialist equipment to make this lemon drizzle cake.
The only thing you might not already have is a springform tin - that is, a tin with a loose bottom and a clip on the side to make it super easy to get your cake out of the tin cleanly.
If you don&rsquot want to invest in a springform tin, a loose-bottomed one will do the job.
You could just turn your cooled cake out onto the cooling rack - as long as the tin is properly lined, it should come out easily - just be very careful as the cooled syrup will make the top of the cake delicate and sticky.
Alternatively, try laying an extra two strips of baking paper in a cross in your tin before you line it to create four tabs long tabs that go up past the sides of the cake tin. This will allow you to lift the sponges out once cool.
Can I make this lemon drizzle cake using the all in one method?
The all in one method is where you add all of the sponge ingredients into the bowl at once and then beat them all together until smooth.
This recipe is quite forgiving, so if you are in a hurry, the all in one method will work.
However, I recommend following the recipe and beating the butter and sugar first, then adding the eggs, then folding in the flour etc as this will incorporate plenty of air without overworking the gluten in your mixture, which can make for a tough sponge.
Can I make this lemon drizzle without weighing scales?
The best bakes happen when you take the time to measure everything out properly. When I follow a recipe, it&rsquos the first thing I do. That way, I know I have the right quantities of everything.
I&rsquove provided the weights in both grams and ounces to suit your preference.
Could I use this recipe to make lemon drizzle cupcakes?
Yes, you can adapt this recipe to make cupcakes! Grab my lemon drizzle cupcakes.
Can I make this lemon drizzle cake as a tray bake?
I haven't tried making this lemon drizzle in a tray, but my guess is that it should work well.
This isn&rsquot a huge cake, so I&rsquod recommend you aim for a tray that&rsquos of a similar size to it&rsquos 23cm round equivalent.
If you go bigger, then you will need to reduce the cooking time as you will be spreading the cake thinner and increasing the surface area.
Keep an eye on your cake as it bakes to make sure it doesn&rsquot go too brown, and press the centre gently to make sure it&rsquos firm. Double-check that your cake is done by pushing a flat skewer into the centre of the cake - it should come out clean.
Can I bake this lemon drizzle cake in a loaf tin?
You could certainly make this sponge in a loaf tin. I haven&rsquot tried it myself, but it&rsquos likely that the change in shape may change to cooking time, so keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked through.
Can I make this lemon drizzle cake without eggs?
The eggs are an important part of this recipe. They not only add moisture and colour, they also help to bind the different ingredients together.
If you can&rsquot use eggs in this recipe, the following options can be considered as a replacement:
Egg alternatives (each = 1 egg so multiply as needed for the recipe)
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium sized banana, mashed. It's best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively
Note: I have not tested all of these replacements, so let me know how you get on.
Can I make this lemon drizzle cake with plain flour?
You&rsquore going to want this lemon drizzle cake to rise, so you&rsquore going to need a raising agent, and there isn&rsquot anything to help with rise in plain flour. In contrast, self-raising flour contains baking powder, which helps give a lovely light sponge and a good rise.
If you don't have any self-raising flour, you can make your own. Simply add two teaspoons of baking powder to every 150g of plain flour in a bowl and sift them together before using in your recipe.
This particular recipe uses 170g self-raising flour, so if you use plain flour instead, you&rsquoll need to add about 2 ¼ tsp of baking powder.
Can I make this lemon drizzle cake without butter?
If you don&rsquot want to use butter in this lemon drizzle cake, you can substitute for the same amount of flavourless oil, standard margarine or Stork.
If you do, it&rsquos really important to choose a margarine with a high fat content, ideally over 75%. Light margarines tend to have a high water content which can upset the balance of the batter, thus affecting the final bake.
Do I have to use caster sugar in this recipe?
I know that caster sugar isn&rsquot something that&rsquos easily available in the US - don&rsquot worry.
Caster sugar crystals are very small which helps them to dissolve more easily, but granulated sugar, golden caster sugar and brown sugar will all work, they&rsquoll just give a slightly different texture.
Do not use icing sugar / powdered sugar in this recipe as the crystals are too fine.
Can I make this lemon drizzle cake recipe without sugar?
Sugar lends not only sweetness, but also structure and texture to the cake, so I wouldn&rsquot recommend leaving it out.
I have not experimented with artificial sweeteners, but I suspect it would be tricky to balance the lemon out - let me know if you experiment with it.
My lemon drizzle cake batter seems really thick, can I thin it?
The batter for this lemon drizzle cake is indeed thick, but if you think its too thick, you can thin it out with a splash of milk, yogurt or buttermilk.
Only add a little at a time and stir gently to combine so that you don&rsquot over-thin or overmix your batter.
Why did my lemon drizzle cake batter split/curdle?
If your batter seems to have gone watery and lumpy, or resembles scrambled egg, then it has probably split.
It usually happens when you add cold eggs to room temperature butter and sugar. The three ingredients are supposed to form an emulsion as they are beaten together, but the difference in temperature can prevent that.
To avoid splitting your batter, aim to remove the quantity of eggs and butter you&rsquoll need from the fridge before you start baking and leave them to come up to room temperature before you start.
If your mixture does start to split, try adding a spoonful of flour (from the 170g total you&rsquore planning to use). This can help encourage the emulsion to come back together, then you can fold in the rest of the flour.
Counter-intuitively, mixing your eggs, sugar and butter together more vigourously will not cause them to come back together. In fact, overmixing the ingredients can lead to a split batter, so as soon as it looks lump free, stop beating.
Finally, if you have split your batter and it won&rsquot come back together, don&rsquot worry! Just carry on with the recipe according to the instructions. You may get a slightly more uneven bake and or a lower rise but it should still be delicious!
My lemon drizzle cake did not rise/was flat/sank in the middle?
If you ever have any sort of sponge that fails to rise, it&rsquos usually for one of these reasons.
- Oven too hot: Your oven may be running hotter than the dial suggests, meaning the cake rose too fast to support its own weight.
- Over-beaten batter: If you beat too much air into the cake, it can rise too fast and then collapse.
- Letting the heat out: Opening the oven door during baking can cause the temperature to drop rapidly, causing the cake to lose height.
- Slamming the door: Closing the oven door too roughly during baking can also mean that the air is knocked out.
- Wrong size tin: Using a too narrow tin can mean that the mix is too deep to cook all the way through and so isn&rsquot able to hold its structure.
- Too much flour: A thick batter with too much flour won&rsquot rise as well, and can give a dense sponge, so check that your quantities are correct.
- Old flour: Self-raising flour also has a shorter shelf life than plain flour, so make sure that the flour you used is in date or it may have lost some of its effectiveness, meaning your cake will not rise as much as it otherwise would.
Note: as stated in the instructions, this is supposed to be a shallow, wide cake as shown in the picture. This allows the drizzle to fully penetrate. If you want a taller cake, you can try a smaller tin width, but keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked.
How can I tell when my lemon drizzle cake is ready?
Visually, you&rsquore looking for a cake that is light golden in colour and looks even from edge to edge.
When you feel confident that your cake is ready, remove it from the oven and insert a flat skewer into the centre of the cake. When you pull it out, it should look clean. If anything has stuck to the skewer than the cake needs longer in the oven.
Don&rsquot worry if you don&rsquot get it right first time. Baking cakes takes a bit of intuition and the more you get more used to baking and the quirks of your particular oven, the more you will get a feel for when your cake is done.
Why is my lemon drizzle cake dry? Why does it have hard edges?
If your cake seems dry or hard, the most likely explanation is that it&rsquos overbaked. This could be because the temperature in your oven was too high, or the cake was baked for too long.
Every oven is different and temperatures can vary wildly, even in high quality ovens, so my preferred way to follow a cake recipe is to look at the baking time and then set my timer to remind to start keeping an eye on my cake 10 minutes before the end so that I can ensure I take it out ata just the right time.
Can I make the lemon drizzle syrup without icing sugar?
Icing sugar is another name for powdered sugar.
If you don&rsquot have any, you can use granulated or caster sugar, you will just need to be patient as you warm the syrup as it will take longer for the sugar crystals to fully dissolve.
Can I leave out the lemon out of this lemon drizzle cake?
You can leave out the lemon, but you&rsquoll want to replace it with something else - try using the juice and zest of an orange instead.
If you&rsquore nervous about this cake being too lemony, just be sure to taste the syrup before you pour it over the cake.
Some lemons are zingier than others, and personal taste varies, so if you want to tone it done, just add a little more sugar, or use less of the syrup.
When should I drizzle my cake?
It's best to to drizzle the syrup over the cake while it's still warm as it will penetrate the cake more evenly make for a better texture.
Leave the cake in the tin while you do this so that you don&rsquot lose any of the syrup as it seeps through the cake.
Can I make the lemon drizzle cake topping crunchy?
If you want a really crunch topping instead of a syrup that sinks in, you&rsquoll need to change the method slightly.
Use granulated sugar instead of icing sugar and without any heat, mix your lemon juice and sugar together to form a paste, then spread over the warm cake. This should give you your crunchy topping once cooled.
What can I serve lemon drizzle cake with?
My personal preference for enjoying a slice of lemon drizzle cake is with a big mug of tea!
For me, I don&rsquot need anything else to accompany my lemon drizzle: the moistness and sweetness of the sponge is all you need on your plate.
However, if you want to add a little something extra when serving, then vanilla ice cream or whipped cream are both delicious additions too, lending a creaminess to offset the zing of the lemon drizzle.
What is the best way to store lemon drizzle cake and how long will it keep?
Stored in an airtight container in a cool place out of direct sunlight, your lemon drizzle cake will keep well for 3-4 days.
Can I put this lemon drizzle cake be kept in the fridge?
You can store your lemon drizzle cake in a sealed container in the refrigerator if you like, but it&rsquos likely that the crumb will lose a little of its tenderness, so I think it is better stored at room temp.
Can this lemon drizzle cake recipe be frozen?
Yes! It actually freezes really well.
Make sure to place it in an airtight container. I find the best way to freeze is to first cut the cake into individual slices. That way, you can just grab a slice when you want and allow it to gently defrost before eating.
Is this lemon drizzle cake healthy?
This cake is quite high in sugar and fat. It&rsquos best enjoyed as an occasional treat, as part of a balanced diet.
Is this lemon drizzle recipe gluten-free
This recipe is not gluten-free as it uses wheat flour in the lemon drizzle sponge.
I have not tried making a gluten-free version, but if you&rsquore keen to experiment, I would recommend using self-raising gluten-free flour, plus half a teaspoon of xanthan gum as a starting point.
As with all allergies and sensitivities, it&rsquos important to check the packaging of all of the ingredients you use very carefully to ensure they are gluten-free.
Is this lemon drizzle cake recipe vegetarian?
Yes, this recipe is vegetarian.
Is this lemon drizzle cake recipe vegan?
No, it is not vegan due to the use of eggs and butter, but if you want to substitute those for alternatives, I have included advice above.
Is this lemon drizzle cake recipe nut-free?
Yes, this lemon drizzle cake is totally nut-free.
However, with all allergies and sensitivities, it&rsquos important to check the packaging of all of the ingredients you use very carefully to ensure they are nut-free.
This is because even though none of the ingredients should naturally contain nuts, some may have been produced in a factory that handles nuts, meaning there is a risk of cross-contamination.
Mary Berry's Moist Lemon Drizzle Cake Recipe
Bake for around 1 hour or till a skewer comes out clean when pierced into the centre. Take out of the oven and mix the sugar with the lemon zest and juice. Pierce the cake major with a skewer and pour on the topping and let it soak in. Leave to absolutely cool then release the cake tin and serve.
A Lemon Drizzle Yoghurt Cake. This cake has a lemon drizzle topping – which assists add to the all round lemon flavour in the cake. So even though the cake appears really plain it definitely has a surprisng kick! The drizzle topping is added when the cake is nonetheless warm and in the tine.
A speedy and quick keto lemon mug cake recipe that tastes like a lemon Meyer cake! Apparently, it is cake week about right here! Uncomplicated Lemon Mug Cake. To major it all off, we drizzle this paleo & refined sugar-absolutely free cake with a tangy lemon drizzle. This awesome paleo lemon crumb cake is deliciously sweet/tart and bursting with fresh lemon flavor!
1 day agoThe cake wasn’t also sweet at all—tart apples paired with the lemon glaze finish resulted in a savory moist cake with just the correct quantity of “tang.” I’ve made use of buttermilk in other cakes I’ve produced more than the years and I assume it definitely assists retain the cake moist devoid of creating it dense and heavy—the very same is accurate with this cake.
Lemon Drizzle Cake Recipe
Lemon drizzle cake is a tangy classic that I personally prefer as zesty as possible and is why I also include lemon juice in the sponge as well as the icing whereas most recipes add the citrus to the topping.
We made this cake for Mother’s Day this year and while you can have a more transparent icing (hence the name drizzle) added when the cake is warm, my children prefer the thicker icing you can see here dripped over the cake once it’s cooled (it also photographs better to be honest).
I’ve included how to create both toppings however below so you can choose which you prefer for your lemon drizzle cake.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 1 lemon for the juice and zesting
- 225g self raising flour
Icing ingredients (added once the cake is cooled):
Drizzle topping (added once the cake is warm):
In a large mixing bowl, beat the butter and sugar together or add to an electric mixer and pulse. Add in the egg and beat. Next, add the juice of one lemon and the self raising flour (I like to add mine via a seive) and stir until smooth.
Pour into a greased 8 x 21cm tin and bake for 40 minutes. I like to check mine around the 30 minute mark. Add a skewer as a test and if it comes out clean, your cake is ready. If you are opting for the drizzle topping, while it is baking, mixing the lemon juice and caster sugar until the sugar has dissolved and pour over the cake as soon as it comes out of the oven. You can grate lemon rind over it too for decoration.
If you are opting for the icing topping you see here, mix the lemon juice with the water and icing until it thickens a little. Once the cake is cooled, carefully drip it over ensuring it is smooth on top. Add the grated lemon rind for decor.
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Sandwich cakes are fab if you&rsquove got a big thick sponge that needs something to break it up.
I often prefer loaf cakes because they don&rsquot need anything more than the icing on the top. This Lemon Pound Cake Recipe is exceptionally moist, so you don&rsquot really need anything to break up the sponge.
That said, there&rsquos nothing to stop you from adding a middle if you want to.
Either bake this recipe divided into two tins (either loaf or round) and reduce the cooking time. Or, use a big cake sword (it&rsquos how I like to think of it &ndash affiliate link btw) or a very sharp knife to carefully slice your Lemon Drizzle Sponge Cake (it&rsquos easier if you let it cool) in half.
Then spread the middle with either buttercream, cream or lemon curd (or a combination!) and sandwich the two halves together for a super Tangy lemon drizzle cake.
Preheat your oven to 180°C/350°F/Gas Mk 4.
Line a 20x30cm cake tin with lightly greased greaseproof paper, leaving some to overlap the edges.
In a large bowl, beat your Dairygold Baking Block and sugar together until you have a pale, fluffy mixture.
Add the eggs, flour, baking powder and lemon zest, continuing to beat until smooth.
Pour your mixture into the prepared tin and pop in the preheated oven for 30-35 minutes. You’ll know it’s ready when the edges come away from the sides and its turned a light golden colour.
Remove from the oven and leave to cool slightly but not completely.
While it’s doing that, make your icing by mixing the lemon juice and icing sugar together.
Once it’s made, prick the top of the still-warm cake with a fork and drizzle the icing evenly over the top.
The Best Lemon Drizzle Cake!
This is a very simple Lemon Drizzle Cake with a fantastic mouth-watering flavor and fluffy texture. It&rsquos soaked with sweet and sour lemon drizzle, and it makes the cake incredibly moist. I can&rsquot wait to make it again!
How to make Lemon Drizzle Cake?
- Preheat the oven to 350ºF.
In a mixing bowl, mix together 3 eggs, 6 oz self-rising flour, 6 oz granulated sugar, 6 oz softened unsalted butter, and freshly grated lemon zest from 2 lemons using an electric mixer. Beat until combined. The lemon cake batter should be creamy.
- Butter and line an 8×4 inch loaf pan with parchment paper (leave some paper hanging on two sides, it will help to remove the lemon drizzle cake from the loaf pan). Transfer the lemon cake batter to the prepared loaf pan. Spread evenly. Bake in the preheated oven for 30-40 minutes or until golden and ready. Check the readiness of the lemon drizzle cake using a toothpick inserted in the center, if it comes out clean &ndash the cake is ready.
- While the lemon drizzle cake is baking, you can prepare the lemon drizzle. In a bowl, whisk together 2 tbsp freshly squeezed lemon juice and 1 cup powdered sugar until thicken and smooth.
- Remove the loaf pan from the oven. Poke holes all over the lemon cake using a skewer.
- Evenly pour the lemon drizzle over the lemon cake. Let the lemon drizzle cake cool slightly. Then, remove the lemon drizzle cake from the loaf pan using hanging parchment paper. Slice and enjoy it!
- You can also add lemons zest and vanilla extract to the lemon drizzle.
- Сut unsalted butter into small cubes to make it softer faster.
- Use eggs and butter at room temperature.
Freeze lemon drizzle cake
You can freeze this Lemon Drizzle Cake, but I recommend freezing it without the lemon drizzle. Just bake the lemon drizzle cake and let it cool completely before freezing.
To freeze, wrap the cake with plastic wrap or aluminum foil in a double layer (or place in an airtight container).
How to store lemon drizzle cake?
You can store lemon drizzle cake for up to 5 days at room temperature and for up to 3 months in the freezer. To keep it moist and soft, I recommend storing the lemon drizzle cake wrapped with plastic wrap or placed in an airtight container.
Easy lemon drizzle cake
It really shouldn’t come as a surprise to those who know me that lemon cake is by far my favorite type of cake. I mean, lemon-anything is my favorite. If I don’t have a large quantity of fresh lemons in my kitchen at all times I get a bit panicky because I just can’t live without that bright, zingy, freshness it adds to everything. Sweet or savory, lemon brings everything to life. And this lemon drizzle cake is no different.
I make this easy lemon drizzle cake recipe all the time because it doesn’t involve any creaming of butter and sugar or sifting or any of that stuff that makes baking seem difficult, you know? The key to this cake being so soft and tender is the use of plain yoghurt and oil in the cake. The lemon zest in the batter infuses its delicious perfume through the entire loaf and the zingy lemon icing finishes everything off perfectly.
I made a relatively runny icing because I wanted it to sink into the cake a little but you can always use less water if you want a thicker icing. Which would you prefer?
Serve generous slices of this sunshine-in-cake-form with coffee/tea for the ultimate afternoon snack.