Best Ever Lemon Drizzle Cake Recipe

Best Ever Lemon Drizzle Cake Recipe

I highly recommend this lemon cake I know I’m in my lemon cake period after the orange recipes, a cake tested many times by my faithful readers. This lemon cake is light as a cloud and well flavored with lemon juice and zest, making it spongy.

We love citrus cakes or desserts, especially lemon-based ones, and I have presented many of them, among other lemon pie, lemon meringue pie from mom. This little tangy taste that enchants our taste buds just thinking about it makes my mouth water.

Taste this soft lemon pie, accompanied by a good coffee or even a mint tea, the guests will be delighted.

Best Ever Lemon Drizzle Cake Recipe

Ingredients

  • 125 g butter
  • 125 g sugar
  • 125 g flour
  • Two eggs
  • Two untreated lemons
  • One sachet of baking powder
  • One pinch of salt

Instructions

  1. In a bowl, whip the soft butter with the sugar to obtain a creamy mixture, add the eggs one by one, and mix.
  2. Grate the zest and take the juice from the two lemons, add to the preparation while mixing.
  3. Mix the flour, baking powder, and salt together and add to the mixture, stirring lightly.
  4. Butter and sweeten two small 16 cm springform pans or a single 18 to 22 cm pan, then spread the pans’ dough.
  5. Bake at 180° for 20 to 25 minutes. Leave to cool for 10 minutes before unmoulding.

Tips to make your soft lemon cake easy to bake

Recommended mold size: start 18 to 22 cm max, to have a high softness. Otherwise, it will be flatter. In general, I work with moulds of this size to have very high cakes.

If you use this basic recipe to make muffins, you will reduce the baking time a bit, 15 to 20 minutes should be enough, remember to stick the blade of a knife in the center of one of the muffins after 15 minutes to check. If the edge comes out dry, without raw dough, your muffins are cooked.

Your cake doesn’t rise? Check that you haven’t forgotten the baking powder, to begin with (it happens even to the best lol), if your dough is cold, the thermal shock will help your cakes to be puffier, so place your mould filled with the raw dough in the fridge for 15 minutes before putting it in the oven.

Make it easier to remove from the mould . Butter and flour your moulds, or invest in a release spray that is increasingly easy to find in the store’s bakery section. Also, why not place a circle of baking paper the size of your mould in the bottom? Remember, don’t try to remove the cake from the mould until 10-15 minutes after baking to allow it to settle.

Can we replace the butter with zucchini? Absolutely! Here, as in my chocolate zucchini cake, grate zucchini and collect 150 g of squeezed zucchini (drain by squeezing in your hands). In this case, whisk eggs and sugar, then add other ingredients. Think also of apple compote, or almond butter, coconut oil, or a lemon yogurt to replace the butter.

An icing for my lemon mellow? With the lemon marrow, you can choose a sugar icing to compensate for the acidity of the lemon (lemon juice and icing sugar or egg white and icing sugar), or a chocolate icing: 150 g of dark chocolate + 150 ml of full cream, melt and smooth, let stand 30 minutes before spreading on the cake.