How to make the perfect lemon drizzle cake

Prepare the tins

Line the base of 2 x 7 or 8 inch (18 or 20cm) sandwich tins and grease the sides.  I use cake release (available from Annabelle Jane Cake School).  Alternatively use a loaf tin or bundt tin.

Preheat the oven

Preheat your oven to gas 3.5/ 165C (155 fan)

Prepare and weigh ingredients

• Weigh 4 eggs into a bowl or jug (usually around 220g) and whisk these lightly with a fork.  Remember the weight!
• Weigh the same quantity of cake margarine (or unsalted butter) and caster sugar.
• Either weigh the same amount of self raising flour or you can replace a quarter of the flour with ground almonds. If you are using the almonds, mix these with the flour.
• If you buy a quality flour you don't need to sieve it (it will tell you on the pack).
• Lemon zest -  I use the grated zest (the yellow skin, no white bits) of 2 lemons (unwaxed, organic lemons are best).  The amount of lemon is personal preference - you could use more or less.  

Soften the fat

• Place the cake margarine/ butter into your mixing bowl along with the grated lemon zest.  Fat absorbs flavour so adding the zest now makes your cake more lemony.
• Beat (by hand, with a hand mixer or use a free standing machine) until the fat is light and fluffy.  Scrape the bowl down at intervals.

Cream the fat and sugar

Add the sugar to the softened fat and cream (beat) until it looks very light and fluffy. Scrape the bowl down at intervals.

Add the egg and flour

• Add a little egg along with a spoon of flour.
• Mix on the lowest speed until just incorporated, scrape the bowl down.
• Add about a third of the remaining egg with a spoon of flour.  Again, mix on the lowest speed until just incorporated, scrape the bowl down.
• Repeat until all the egg is mixed in.
• Fold the remaining flour through the mixture using a large metal spoon.

Put the mixture into the tins

• Divide the cake mixture (batter) between the two prepared tins. 
• Weigh the tins to make sure you have the same amount in each one.
• Spread the mixture out evenly with a slight hollow (dip) in the centre.

Remove your cakes from the oven

• The cakes should be pale golden brown and if you press lightly in the centre with your finger - it should spring back.
• Remove from the oven and cover with a clean tea towel.
• After 5-10mins when the cakes are still warm but not hot - use a cocktail stick to make little holes over the top of each cake.  If you prefer not to make holes (these are slightly visible) - the drizzle will still soak through the sponges.
• Carefully pour your drizzle over each cake - you can use a spoon or a squeeze bottle.
• Leave the cakes in the tins for around 30-45minutes, then turn out and wrap loosely in cling film.  Wait until they are completely cold before filling/ decorating.

Add the filling

• The choice of filling is personal preference.  I always use a good quality lemon curd and lemon buttercream (Swiss meringue buttercream is my favourite).  Recipes for a selection of buttercreams (including Swiss meringue and Italian meringue) are on our Icing recipes card
• Spread lemon curd evenly over one cake - an angled palette knife makes this easier (available from Annabelle Jane Cake School).
• If using - either spread buttercream over the other cake or, for increased snazziness - pipe your buttercream.  If you would like to improve your piping skills our Buttercream piping day is the ideal course.
• Place one cake on top of the other.

Finishing touches

• Place your cake onto a pretty plate or cake board.
• Dust the top with icing sugar.
• I added crystallised primroses - see our Crystallised flowers & sweet treats recipe card

Enjoy!

Lemon drizzle cake is delicious (especially with a pot of tea) and is at it's best eaten the day it is made.
Store in an airtight container for up to 3 days.

If you would like a lemon cake that has a longer keeping time and one that is firm enough to be iced with sugar paste (fondant/ roll out icing) see our luscious lemon cake recipe card