Moist Lemon Drizzle Cake Recipe

Indulge your taste buds with a delightful burst of citrus in every bite with our moist lemon drizzle cake. This classic British dessert is not just a crowd-pleaser, but also a breeze to bake, making it an ideal choice for any occasion. Let's dive into the tangy, sweet world of this zesty treat.

What Makes a Lemon Drizzle Cake So Special?

Also known as a lemon drizzle loaf cake, this dessert is beloved for its perfect balance of tart and sweet flavors. The moist, tender crumb is achieved through a simple yet effective technique of mixing oil and yogurt into the batter, while the lemon zest and juice provide a refreshing, zingy twist. The drizzle topping, a mixture of lemon juice and sugar, adds an extra layer of sweet-tart goodness and a beautiful, crackly crust.

Ingredients and Preparation Tips

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Ingredients

225g (1 cup) caster sugar
225g (1 cup) self-raising flour
225g (1 cup) unsalted butter, softened
4 eggs
Zest of 2 lemons
Juice of 1.5 lemons
100g (1/2 cup) natural yogurt
1 tsp baking powder
Pinch of salt

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Preparation Tips

Ensure all your ingredients are at room temperature for easier mixing. Grease and line a loaf tin with parchment paper for easy removal. For the drizzle topping, adjust the amount of sugar and lemon juice to your taste preference.

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 900g (2lb) loaf tin.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Fold in the flour, baking powder, salt, lemon zest, and yogurt.
Pour half the lemon juice into the mixture and combine well.
Spoon the batter into the prepared tin and smooth the top.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the drizzle topping by mixing the remaining lemon juice and sugar.
As soon as the cake is out of the oven, poke holes in the top using a skewer or fork, then pour the drizzle over the cake.
Leave the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Variations and Serving Suggestions

For an extra tangy kick, try adding a tablespoon of poppy seeds to the batter. You can also swap the yogurt for sour cream for an even more moist crumb. Serve the cake on its own, or with a dollop of whipped cream or a side of fresh berries. For a show-stopping dessert, dust the cake with a light sprinkle of powdered sugar and garnish with lemon slices.

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Storage and Freezing

The cake will keep in an airtight container at room temperature for up to 5 days. It can also be frozen, without the drizzle topping, for up to 3 months. Thaw overnight at room temperature before serving and drizzle with the topping just before serving.