Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Cook time: PT50-55 M
Yield: 1 loaf cake
Ingredients: 2 lemons, unwaxed; 175g Doves Farm Organic Plain White Flour; 3 tsp Doves Fam Baking Powder; 175g butter; 175g caster sugar for cake; 3 eggs; 100g caster sugar for drizzle; butter for tin

4.8

21 Ratings

50-55 minutes 1 loaf cake Nuts Vegetarian

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About this recipe:

A true classic of the English tea table, our Lemon Drizzle Cake is light, moist, and bursting with fresh citrus flavour. Baked using our Plain White Flour, this timeless treat boasts a delicate crumb and a beautifully tangy drizzle that soaks into every slice. Perfect with a pot of tea, a gathering of friends, or simply as an afternoon indulgence. Best of all, it keeps beautifully—simply wrap in an airtight container, and it will stay fresh for up to a week.

Equipment:

900g/2lb loaf tin, saucepan and mixing bowls

Ingredients:

2 lemons, unwaxed
175g Doves Farm Organic Plain White Flour
3 tsp Doves Fam Baking Powder
175g butter
175g caster sugar for cake
3 eggs
100g caster sugar for drizzle
butter for tin

Method:

190°C, Fan 170°C, 375°F, Gas 5

Pre-heat the oven and rub some butter around the inside of a 900g/2lb loaf tin or insert a baking liner.
Using a zester, peel a few strands of zest from the lemon and set these aside and finely grate the rest of the lemon rind.
Measure the flour and baking powder into a bowl.
Chop the butter into small cubes in a mixing bowl, add the sugar and finely grated lemon rind and beat together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the prepared flour into the mixing bowl, mix well then spoon the mixture into the loaf tin and smooth the top.
Bake for 50-55 minutes.
Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.
Squeeze the juice from 1½ lemons into a bowl and the remaining half lemon into another bowl, then add 50g sugar to both bowls to make 2 syrups.
Stir the runnier syrup and spoon it into the holes on the cake and leave to cool.
Stir the thicker syrup, spread it over the top of the cake and scatter the reserved lemon zest over the top.