Lemon Drizzle Cake is by far one of the best summer cakes you can make. It is absolutely a lovely moist, fluffy and tart cake.
Lemon flavoured anything really is our achilles heal. There really is zero self-control when it comes to any type of lemon desserts. Once you make this you’ll see for yourself why.
How to Make lemon drizzle cake
It’s a rather simple cake to make. You simply blend it together in a food processor, pour into your baking tin and bake.
The batter is a dense batter but don’t let that frighten you. If you do not have a food processor you can easily manually mix it all together. Be sure to remove any remaining lumps. You do not want to overmix it nor do you want to under mix it. It’s a delicate balance… see below on diagnosing any troubles.
Why has my lemon drizzle cake sunk?
There are a few things you might want to keep in mind. The biggest being why the cake sank in the middle after cooling.
Over Mixing – yes, over mixing the batter is one of the most common reasons why a cake will sink in the middle. Beating in too much air into the batter once the dry and wet ingredients are combined will cause the cake to sink.
It’s Yummi has a fabulous article on all about why cakes sink, this so it’s definitely worth a read if you are newer to baking or consistently have this issue.
Oven Temperature – the oven temperature is another common culprit. Either the oven may not be properly the temperature it’s saying it is or when you take a peak inside and opening the door is changing the temperature.
How to Make icing for lemon drizzle cake
The icing is less intimidating than you would think. You simply need 3 ingredients.
Icing sugar, lemon juice, vanilla bean paste.
Whisk them together and you’ve got the perfect drizzle. It is best to drizzle when the cake is still warm as it’ll absorb the drizzle perfectly.
Can I freeze a lemon drizzle cake
Yes! Now we would advise to NOT add the lemon drizzle icing before freezing. Simply freeze the cake itself and when you are ready to eat allow it to thaw out in the refrigerator and THEN add the drizzle.
Freezing instructions. You’ll want to store the cake in a container or preferably plastic-free freezer bag and push all the air out before sealing. You can keep a cake in the freezer up to 3months.
Other recipes you may enjoy:
Be sure to share your creations over on IG @simplekitchencooking
Lemon Drizzle Cake
Lemon Drizzle Cake is by far one of the best summer cakes you can make. It is absolutely a lovely moist, fluffy and tart cake.
Ingredients
Dry Ingredients
- 150 g of Self Raising Flour
- 1 tsp of Baking powder
- 150 g of Caster sugar
- 20 g of cornflour
Wet Ingredients
- 150 g of soft butter
- 3 large eggs beaten
- Juice and Zest of 1 large Lemon
- 1 tsp of Vanilla extract
Lemon Drizzle
- 150 g of icing sugar or Granulated sugar
- Juice of 2 lemons
- 1/2 tsp of Vanilla bean paste
- -Garnish with zest
Instructions
- Preheat the oven to 180C.
- Prepare a loaf tin by greasing and lining with baking paper.
- Sift all the dry ingredients into a food processor and turn on low to combine
- Add in all wet ingredients and pulse until it turns to a batter
- Pour into prepared tin. Bake for 35 mins or until cooked. (See Note 1)
- Let it cool slightly in the loaf tin
- Meanwhile prepare the drizzle, sieve the icing sugar into a small bowl pour in the lemon juice & Vanilla and gently whisk until well combined.
- When cooled gently poke a few holes on the top of the cake with a skewer and pour the drizzle icing all over it
- Sprinkle with some Zest and enjoy
I made this tonight, absolutely divine, thank you so much for the recipe!!
Thank you for coming back and letting us know! Hope you enjoy 🙂