There are many recipes for Lemon drizzle cakes but this is my favourite recipe and contains only fresh lemons.
When I had my cafe this was always a popular choice and I had a regular customer who ordered one to take home every week!
My boys say that the topping is the best part with the crunchy lemon sugar. I also have a recipe for Lemon Drizzle Traybake if you want a quicker bake with all the same delicious taste.
This is a very quick all in one recipe which means no creaming butter with sugar etc just put all the ingredients in the stand mixer and mix until all the ingredients are combined and smooth. I also prefer to use baking spread to butter - I have tried both and for the extra expense of butter I don’t think the taste difference is worth it.
To start Preheat oven to180 degrees centigrade (160 Fan) Gas Mark 4 then line and grease 2 x 1lb loaf tins. Available on Amazon
In the bowl of a stand mixer add baking spread/ butter, caster sugar, eggs, self raising flour, zest of the lemons and milk.
Mix on medium speed until all the ingredients are incorporated and smooth.
Divide the batter between the two tins and smooth the tops.
Bake for 35 minutes or until a cake tester comes out clean.
Meanwhile juice the lemons and mix with the granulated sugar.
Take out of the oven and poke holes with a cocktail stick or skewer all over the top of the cakes.
Brush the lemon/ sugar mix over the top of both cakes and leave to cool. I use a pastry brush as I think you get a more even covering but you could use a spoon if you don’t have a brush. Pastry brush I use available on Amazon
I like to make two 1lb loaves and one can easily be frozen to eat at a later date. I usually keep one and give the other to friends or family.
Lemon Drizzle Loaf Cakes
Sarah’s slices: 16
Sarah's skill: Easy
Baking time: 35 minutes
Ingredients:
300g Baking Spread or Soft Unsalted Butter
320g Caster Sugar
5 large Eggs
340g Self Raising Flour
3 Lemons (zest and juice)
50ml Milk
100g Granulated Sugar
Method:
Preheat oven to 180 degrees centigrade (160 Fan) Gas Mark 4.
Line and grease two 1lb loaf tins.
In the bowl of a stand mixer add baking spread / butter, caster sugar, eggs, self raising flour, zest of the lemons and milk.
Mix on medium speed until all the ingredients are incorporated and smooth.
Divide the batter between the two tins and smooth the tops.
Bake for 35 minutes or until a cake tester comes out clean.
Meanwhile juice the lemons and mix with the granulated sugar.
Take out of the oven and poke holes with a cocktail stick or skewer all over the top of the cakes.
Brush the lemon/ sugar mix over the top of both cakes with a pastry brush, then leave to cool.
Sarah’s extra slice........
I used Jamie Oliver 1 lb loaf tins. Available on Amazon
Cake testers are inexpensive but a great help when making cakes.
I suggest using a good quality zester / grater like the Microplane available on Amazon
These cakes freeze really well so you can eat one and freeze one for a later date.