This classic Lemon Drizzle Cake features a moist, buttery crumb with a vibrant citrus punch and a crisp powdered sugar finish.
Ingredients
For the Cake:
225g softened unsalted butter
225g granulated sugar
4 large eggs
225g self-raising flour
Zest of 2 lemons
1 tablespoon fresh lemon juice
A pinch of salt
For the Topping:
85g granulated sugar (for the drizzle)
Juice of 1.5 lemons
Extra powdered sugar for dusting
Instructions
- Preparation
Preheat the oven to 180°C (160°C fan/gas mark 4). Grease a standard loaf tin and line it with parchment paper to ensure easy removal. - Creaming the Base
Beat the softened butter and granulated sugar together in a large bowl until the mixture is pale, light, and fluffy. - Incorporating Eggs and Citrus
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and one tablespoon of lemon juice to distribute the citrus oils throughout the batter. - Folding in Dry Ingredients
Sift the flour and salt into the bowl. Gently fold the dry ingredients into the wet mixture using a large metal spoon or spatula until just combined. Avoid overmixing to keep the cake tender. - Baking
Spoon the mixture into the prepared loaf tin and level the top. Bake for 45–50 minutes, or until a thin skewer inserted into the center comes out clean. - Adding the Drizzle
While the cake is still warm in the tin, mix the 85g of sugar with the remaining lemon juice. Prick the top of the cake all over with a fork or skewer and pour the syrup slowly over the surface. The juice will soak in while the sugar forms a slight crunch. - Finishing Touches
Allow the cake to cool completely in the tin before removing it. Just before serving, apply a generous dusting of powdered sugar over the top to achieve the look in the image. Garnish with fresh lemon slices if desired.
