Moist Lemon Drizzle Cake

Lawrence D. Smith

Moist Lemon Drizzle Cake

A soft, moist lemon loaf cake finished with a sweet lemon syrup and a delicate icing glaze. Made with everyday baking ingredients and fresh lemon, this classic cake is simple to prepare and perfect for afternoon tea, dessert, or sharing with family and friends.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 10 Slices

Course: Snack

Cuisine: American, British

Ingredients Equipment Method Notes

Ingredients

For the Lemon Cake

- 170 g self-raising flour
- 115 g soft margarine or butter at room temperature
- 170 g caster sugar
- 2 free-range eggs at room temperature
- 5 tablespoons milk
- 1 lemon zested and juiced

For the Lemon Drizzle Glaze

- 85 g icing sugar divided into two portions of approximately 42.5 g each

Optional Topping

- A little extra lemon zest for garnish

Self-Raising Flour Alternative

If self-raising flour is unavailable use 170 g plain flour mixed with 2¼ teaspoons baking powder.

Equipment

Large mixing bowl
Wooden spoon
Digital kitchen scales
Measuring spoons
Sieve
900 g (2 lb) loaf tin
Greaseproof paper (parchment paper)
Skewer
Small bowl
Spoon for drizzling the icing

Method

Prepare the Oven and Tin: Preheat the oven to 180°C (350°F), 160°C for a fan-assisted oven, or Gas Mark 4. Line a 900 g (2 lb) loaf tin with greaseproof paper and set it aside.
Combine the Cake Ingredients: Sift the self-raising flour into a large mixing bowl over the room-temperature margarine or butter, caster sugar, eggs, milk, and lemon zest.
Mix thoroughly with a wooden spoon until all the ingredients are incorporated into a smooth, evenly combined batter.
Fill the Loaf Tin: Transfer the prepared batter into the lined loaf tin, spreading it evenly in the tin.
Bake the Cake: Place the tin in the preheated oven and bake for 45–50 minutes, until the top is golden and a skewer inserted into the cake comes out clean.
Rest and Pierce the Cake: Remove the cake from the oven and leave it in the tin for 5 minutes. While it is still warm, use a skewer to make holes across the top so the lemon syrup can soak into the cake.
Prepare the Lemon Syrup: In a small bowl, combine half of the icing sugar with the freshly squeezed juice of the lemon. Stir until the mixture forms a thin, syrup-like icing.
Soak the Cake: Spoon half of the prepared lemon syrup evenly over the warm cake, allowing it to seep through the holes and into the crumb.
Make the Finishing Glaze: Add the remaining icing sugar to the leftover lemon syrup and mix until it forms a thin icing suitable for drizzling over the cake.
Glaze the Cake: Spoon the finishing icing over the top of the cake while it is still warm, creating a delicate lemon glaze across the surface.
Add the Optional Garnish: If desired, sprinkle a little extra lemon zest over the glaze for a fresh citrus finish. Allow the cake to cool before slicing and serving.

Notes

Measure accurately: Use a digital kitchen scale to weigh the flour, sugar, margarine or butter, and icing sugar for reliable results.
Use room-temperature ingredients: Allow the margarine or butter and eggs to reach room temperature before mixing for easier incorporation.
Self-raising flour substitute: If needed, replace the 170 g self-raising flour with 170 g plain flour combined with 2¼ teaspoons baking powder.
Check for doneness: The cake is ready when the top is golden and a skewer inserted into the centre comes out clean.
Drizzle while warm: Let the cake rest in its tin for 5 minutes before piercing the top and adding the lemon syrup.
Balance the two layers: Use half the lemon syrup to soak the cake, then mix the remaining syrup with the rest of the icing sugar to create the finishing glaze.
Storage: Keep the cake in an airtight container for about one week.
Freezing: Wrap the whole loaf or individual slices tightly in cling film, followed by a layer of foil. Freeze for up to 3 months for best quality. Thaw at room temperature before serving, and do not refreeze after thawing.