Lemon drizzle cake

A light, moist loaf with sharp lemon syrup and a glossy icing that soaks into every bite.

INGREDIENTS

     +    
Cake

400g T55 or plain flour

12g baking powder

2g fine sea salt (¼ tsp)

350g whole eggs

400g caster sugar

220g yogurt

30g lemon zest

80g lemon juice

150g unsalted butter, melted

     +    
Syrup

140g water

140g lemon juice

115g caster sugar

     +    
Icing

40g lemon juice

180g icing sugar

Method

     +    
Prepare the cake batter

Sieve together the flour, baking powder, and salt.

In a mixing bowl, whisk the eggs and sugar until just combined (do not aerate).

Fold in the yogurt, followed by the zest and juice.

Add the flour mixture until just combined, then fold in the melted butter.

     +    
Bake

Pour into a large lined loaf tin.

Bake at 160°C for 40 minutes, or until golden and a skewer comes out clean.

     +    
Syrup

Boil the water, lemon juice, and sugar together, then set aside.

Once the cake comes out of the oven, cool for 5 minutes, then pierce with holes and brush generously with the syrup.

     +    
Icing

Sieve the icing sugar, whisk in the lemon juice, then bring briefly to a boil.

Allow to cool for 2–3 minutes until slightly thickened.

Pour over the cake, tipping to coat evenly.

Lemon drizzle cake

A light, moist loaf with sharp lemon syrup and a glossy icing that soaks into every bite.

INGREDIENTS

   +  &nbsp
Cake

400g T55 or plain flour

12g baking powder

2g fine sea salt (¼ tsp)

350g whole eggs

400g caster sugar

220g yogurt

30g lemon zest

80g lemon juice

150g unsalted butter, melted

   +   
Syrup

140g water

140g lemon juice

115g caster sugar

   +   
Icing

40g lemon juice

180g icing sugar

Method

   +   
Prepare the cake batter

Sieve together the flour, baking powder, and salt.

In a mixing bowl, whisk the eggs and sugar until just combined (do not aerate).

Fold in the yogurt, followed by the zest and juice.

Add the flour mixture until just combined, then fold in the melted butter.

   +   
Bake

Pour into a large lined loaf tin.

Bake at 160°C for 40 minutes, or until golden and a skewer comes out clean.

   +   
Syrup

Boil the water, lemon juice, and sugar together, then set aside.

Once the cake comes out of the oven, cool for 5 minutes, then pierce with holes and brush generously with the syrup.

   +   
Icing

Sieve the icing sugar, whisk in the lemon juice, then bring briefly to a boil.

Allow to cool for 2–3 minutes until slightly thickened.

Pour over the cake, tipping to coat evenly.

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