This classic Lemon Drizzle Cake is fresh, light and perfect for any teatime treat.
Whilst I lay awake at 6.30am this morning, it occurred to me there is a connection between the snoring of my husband, and the dawn chorus.
I’m not sure why I was awake, maybe because of both the snoring and the birds, but I was suddenly acutely aware of how small things can make mammoth noises.
My husband snores so loud he literally makes the bed shake! Which, to be honest isn’t great. However, the sound of the dawn chorus is joyous!
How can tiny tiny birds make so much beautiful and loud noise? It was a cacophony of bird song out there today. And what also occurred to me was how I didn’t mind being awake at 3.30am listening to it, because it meant the days are longer, which means spring and summer is on it’s way.
I used to dislike summer. I complained about the heat and the sun. I’m very pale, the sun really doesn’t like me. But that was before I really appreciated all the good things. The ability to sit outside the pub (when they eventually open after Lockdown that is), the long evening walks we can take the dogs on, and the abundance of delicious fresh food.
This recipe is one of those examples, of delicious fresh summer food. Lemon Drizzle Cake is, in my mind, a summer classic. Its light and fresh, and actually very easy to make.
This particular recipe isn’t exact, it is very exact…….you use the weight of the eggs to determine the weight of the rest of the ingredients. Using exact measurements like this makes the lightest, fluffiest cake with everything aligning just right.
This is a fantastic wedding and celebration cake flavour. Served with lemon curd and lemon buttercream, its a firm favourite amongst my clients. Make Lemon buttercream by mixing some lemon curd through your usual buttercream and add a little extra icing sugar to soak up the moisture.
My book on how to make a Light and Fluffy Sponge Cake, which uses the same technique, also has a handy table to tell you how many eggs you need for each size of cake.
Lemon Drizzle Cake
- Electric Mixer if you have one, with a paddle attachment, or an electric hand mixer.
- Loaf Tin
- 3 Eggs
- Butter or baking spread same weight as eggs in their shells
- Caster or Granulated Sugar same weight as eggs in their shells
- Plain Flour or Self Raising Flour same weight as eggs in their shells
- Baking Powder if using Plain Flour 1 tspn per 100gms flour
- 2 Unwaxed Lemons
- 2 tbspn granualted sugar
- Pre-heat your oven to 160c Fan, 180c, 350f, GM4
- Grease and line your Loaf Tin with parchment. Or make 2 x 7" layers by greasing and lining 2 tins.
- Weigh the eggs in their shells, this will give you the weight for the other ingredients
- In a mixing bowl add the butter/baking spread and caster sugar
- Mix until well beaten, and light and fluffy
- In a jug crack the eggs and add one at a time to the butter and sugar mix. Mixing on high between each one
- Add a dessert spoon of flour if the mix looks like its curdling
- Once all the egg is mixed in, gently hand fold in the flour (and baking powder if using it) using a metal spoon
- Lastly grate the zest from one lemon, and then juice, adding all of this to the mix and folding in
- Pour into the baking tin and bake for 35-45 minutes, or until a skewer inserted in the centre comes out clean
- Once baked remove from the oven and allow to cool for 5 minutes
- Zest and juice the other lemon and mix in the granulated sugar
- Spoon the lemon juice, zest and sugar over the cooling cake
- Remove from the tin, transfer to a wire rack and allow to cool fully