Lemon drizzle cake or buns have to be my all time favourite kind of cake. Don’t get me wrong I absolutely love a good carrot or coffee cake but lemon drizzle cake is where my heart truly lies. I adore the sweet tart combination of the sugar and the lemon juice.
I’m not much of a fan of heavy desserts, I love chocolate and caramel but I find them too overpowering and sickly to eat more then a few bites. This lemon drizzle cake however is just the right combination of tart lemons, moist cake and aromatic lemon zest.
At the moment I am trying out recipes for a family baby shower. The mum to be is going for an Alice in Wonderland tea party theme, lots of cakes and afternoon tea treats. So I have been trying out recipes to see which ones will be best suited to batch make 30 portions. This lemon drizzle cake is so easy, equal quantities of flour, sugar, eggs and butter make it super easy to scale up or down depending on what size cake you need. I think a good combination of chocolate and fruit based cakes will be the winning combination and I’m still working on a jam tart recipe because they really need to be the show stopper!
This lemon drizzle cake is so super easy to make, you can bake it in either one or two pans depending on what you have and of course if you have my much loved set of shallow baking pans you can halve your bake time and spread the batter into 3 or 4 layers. I didn’t this time as someone has borrowed my pans so I was doomed to wait around for what seemed like an eternity for the cake to bake. 1st world problems.
Ingredients – for the cake
- 250g room temperature butter
- 250g caster sugar
- 250g self raising flour
- 4 eggs
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 100g icing sugar
Ingredients – for the filling
- 125g room temperature butter
- 250g icing sugar
- Finely grated zest of 1 lemon
Method – for the filling
- Using an electric mixer leat together the butter, icing sugar and half of the zest until pale and creamy. Leave in the fridge until needed.
Method – for the cake
- Preheat your oven to 180C/fan 160C/gas 4. Grease and line a 8″ round cake tin
- Using an electric mixer, beat together the sugar and the butter until pale
- Add in the eggs one at a time beating well in between each. I tend to add a spoonful of the flour with each egg to help it combine and not split.
- Sift in the flour and gently fold the mixture together
- Stir in the lemon zest
- Bake for between 45 and 50 minutes checking regularly after 30 minutes to make sure nothing is getting too brown.
- To check that the cake is ready insert a clean skewer or butter knife into the centre of the cake. If the skewer comes out clean it is ready, if not just pop it back in the oven and repeat the process in 5-10 minutes until the skewer comes out clean.
- When the cake is ready leave it on a wire rack to cool completely.
- When the cake is cool cut it in half horizontally and spread an even layer of the filing on the bottom half, then replace the top half.
- To mix the icing, place the icing sugar into bowl adding a table spoon of lemon juice at a time and mixing well in between each. Repeat until icing is at the desired consistency. I like my icing to be quite thick but still a little runny but if you like thin icing add more lemon juice. If you run out of lemon juice just use water. It won’t affect the flavour too much.
- Spoon the icing on top of the cake, right in the centre and let it drip down naturally .
- Top it off with your remaining lemon zest and you’re done.
And there you have it. Perfect for any celebration! If you try out this recipe let me know how it goes by tagging @whatseatingmanchester in your social media post.