Oooh lemon drizzle cake is definitely one of my (many) favourites and of course, my recipe makes the best lemon drizzle cake ever. Or at least I like to think so. After much experimentation and tasting *cough* I like to think that I have finally come up with the best recipe ever. It was hard work, but someone had to do it!
First, pre-heat the oven to 190C/375F/Gas Mark 5 and then grease and line your baking tray. I use a rectangular tray that is approximately 20cm x 25cm but of course this would work just as well with a round tin too or brilliantly with a loaf tin. I have even been known to do it in a love heart tin but that’s just me!
Put the butter into a mixing bowl and beat until completely softened. I’m a big believer in baking with butter that you would want to eat. As in, I wouldn’t dream of putting anything but best butter on my crumpets so why on earth would I bake with anything else? Then add the sugar and cream together until the mixture goes lovely and pale in colour.
In a separate bowl, beat the eggs and add them slowly to the butter and sugar mixture just a little at a time, or else the mixture can split. (If it does split, then adding a little of the flour should fix it. And yes, I am definitely speaking from experience here!)
Now add the sifted flour to the mixture and stir together well until smooth but be careful not to over stir at this point.
Then, take your lemon and zest it straight into the bowl. I tend to do this straight over the bowl as not only does it save on washing up, it also means that you don’t lose any of that gorgeous lemon zest as if you are anything like me, it can fly all over the place!
Once zested, cut the lemon in half. Juice one half and stir well into the cake mixture. Place the juice from the other half of the lemon in a little bowl and add the extra tablespoon of caster sugar. Keep this to one side for now as you’ll need this bit later to make your drizzle.
Take the cake mixture and put it into the prepared tin, making sure to smooth out to the edges of the tin. Then pop it in the oven for about 20-25 minutes until it is golden brown. If you are using a loaf tin, then adjust your cooking time accordingly. The best way to test if it is cooked right through is to stick a knife or skewer in and if it comes out clean, it is cooked. If it comes out with mixture on then it needs a little longer. This tip was passed down to me from my Dad and of course the old tricks really are the best!
Once the cake comes out of the oven, whilst it is still hot prick it all over with a skewer then using a spoon spread over your drizzle mixture that was set aside earlier. Now leave it to cool completely.
Et voila! The best lemon drizzle cake. Ever. It really is wonderfully sharp just as a lemon cake should be but at the same time, deliciously sweet. Enjoy! I know I did!
If you liked this, you might want to take a look at some of my other recipes here.