Easy and Delicious Lemon Drizzle Cake Recipe by John Mitzewich
Welcome to the delightful world of lemon desserts! Today, we bring you an exquisite recipe for a Lemon Drizzle Cake, a favorite from John Mitzewich. This cake is not only delicious but also incredibly easy to make. Whether you’re a seasoned baker or a beginner, this recipe will guide you through the process with ease.
Table of Contents
The Best Lemon Drizzle Cake Recipes
This Lemon Drizzle Cake recipe is inspired by the renowned Mary Berry but comes with a unique twist by John Mitzewich. The perfect balance of sweetness and zesty lemon makes it an absolute delight for any occasion.
Notes on Ingredients
For the Cake:
- White Sugar: Adds sweetness and helps create a tender crumb.
- Lemons: Zested for a fresh, tangy flavor.
- Self-Rising Flour: Provides structure and rise to the cake.
- Baking Powder: Adds extra leavening power.
- Fine Salt: Enhances all the flavors.
- Unsalted Butter: Gives richness and moisture.
- Large Eggs: Provide structure and stability.
- Milk: Adds moisture and helps blend the batter.
For the Lemon Drizzle Topping:
- Granulated Sugar: Creates the perfect drizzle consistency.
- Fresh Lemon Juice: Infuses the cake with a vibrant, tangy flavor.
How to Make Lemon Drizzle Cake
- Prepare the Lemon Sugar: Combine sugar and lemon zest in a mixing bowl. Stir and let sit for an hour to intensify the lemon flavor. If you’re short on time, this step can be skipped.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a loaf pan with greased parchment paper.
- Make the Batter: In a small bowl, mix flour, baking powder, and salt. Add this to the lemon sugar mixture along with butter, eggs, and milk. Beat with an electric mixer until smooth and fluffy.
- Bake the Cake: Pour the batter into the prepared loaf pan, smooth the top, and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes in the pan.
- Prepare the Lemon Drizzle: While the cake is cooling, whisk together granulated sugar and fresh lemon juice until smooth.
- Drizzle the Cake: Poke holes all over the cake with a skewer and pour the lemon drizzle topping over it. Allow the cake to cool completely before removing it from the pan.
How to Serve Lemon Drizzle Cake
This Lemon Drizzle Cake is perfect for serving at afternoon tea, as a delightful dessert, or simply as a treat with a cup of coffee. Its moist texture and zesty flavor make it a crowd-pleaser.
How to Store Lemon Drizzle Cake
Store your Lemon Drizzle Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 431.56 kcal | 22% |
| Total Fat | 20.72 g | 30% |
| Carbs | 57.07 g | 22% |
| Sugars | 35.61 g | 40% |
| Protein | 5.73 g | 11% |
| Sodium | 451.22 mg | 23% |
| Fiber | 0.91 g | 3% |
| Saturated Fat | 12.2 g | 61% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 6.09 g | – |
| Polyunsaturated Fat | 1.19 g | – |
| Cholesterol | 123.72 mg | 41% |
| Calcium | 135.05 mg | 17% |
| Magnesium | 9.65 mg | 3% |
| Potassium | 87.94 mg | 3% |
| Iron | 1.73 mg | 12% |
| Zinc | 0.49 mg | 5% |
| Phosphorus | 224.1 mg | 32% |
| Vitamin A | 204.11 mcg | 26% |
| Vitamin C | 4.64 mg | 6% |
| Thiamin (Vitamin B1) | 0.2 mg | 19% |
| Riboflavin (Vitamin B2) | 0.23 mg | 17% |
| Niacin (Vitamin B3) | 1.68 mg | 11% |
| Vitamin B6 | 0.06 mg | 4% |
| Folic Acid (Vitamin B9) | 98.04 mcg | 49% |
| Vitamin B12 | 0.25 mcg | 10% |
| Vitamin D | 0.48 mcg | 10% |
| Vitamin E | 0.77 mg | 6% |
| Vitamin K | 1.74 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Lemon Drizzle Cake
Can I use all-purpose flour instead of self-rising flour?
Yes, you can make self-rising flour by sifting together 2¼ cups of all-purpose flour with 2 teaspoons of baking powder and 1 teaspoon of fine salt.
How can I make the cake more moist?
Double the lemon drizzle topping amounts for an extra moist version of the cake.
Can I use a different type of citrus?
Absolutely! You can try using lime or orange for a different but equally delicious flavor.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Easy and Delicious Lemon Drizzle Cake Recipe
Ingredients
Cake:
- 1 cup white sugar
- 2 lemons zested
- 2 ¼ cups self-rising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup 2 sticks unsalted butter, room temperature
- 4 large eggs
- 1/4 cup milk
Lemon Drizzle Topping:
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
Instructions
- Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
- Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
- Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.
- Poke holes all over the cake with a skewer, and ladle or pour lemon drizzle topping over the top. Let the cake cool all the way to room temperature before removing it from the pan.
Notes
Chef’s Notes
Enjoy baking and indulging in this delightful Lemon Drizzle Cake! It’s a perfect blend of simplicity and flavor that will surely impress your friends and family.
