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Iced Lemon Drizzle Cake

Fluffy and light lemon perfumed sponge that is soaked in a tangy drizzle and finished with a sweet lemon drip icing.

Everything about this recipe smells, screams and savors summer. The gleaming yellow sponge doesn’t disappoint in appearance and owns up to the expectations of summer on a plate. I think, the simplicity of this recipe is what makes it shine through. With few pantry ingredients this cake can be whipped up in little to no time.

The aroma of the lemon in the air while making this cake transports me to the Amalfi Coast sun soaked in summer, blooming with lemons all around in a floral dress and wicker hat. There is something almost calming about lemons that are freshly zested and while I made this cake in the peak of UAE’s sand dune summer I felt every bit of comfort from baking the cake to eating it.  I recall the first time I ate a Lemon Drizzle Cake at a bakery in Dubai, my eyes popped with the zing of the lemony flavor that tickled my palate. It was so refreshing and light; I could’ve eaten 5 slices without a doubt.

Lemon Drizzle Cake

A few substitutes:

Butter – You can use vegan butter here but cannot substitute it with oil as the butter aids in a very tender crumb and adds flavor to the cake.

Sugar – Granulated white sugar or any white sugar in general works best in this cake. However it can be baked with soft light brown sugar, coconut sugar and jiggery however all of these substitutes will alter the overall flavor and texture of the cake.

Flour – Self raising flour, Spelt flour, Cake flour and Almond flour are great substitutes for this cake. Oat flour & Whole wheat flour can be used as well, although I recommend using 50/50 (i.e. 50% – Whole wheat flour & 50% – All purpose flour) ratio to still ensure a moist and tender cake.

Eggs – Flaxseed eggs work in this recipe, however I wouldn’t let it thicken for too long before adding to the batter, work quickly.

Baking: Microwave – You can microwave the cake for 12-15 mins at 170°C. If you are using the heating method in the microwave you might have to bake it for 14-17 mins. You know the cake is done when a tooth pick inserted comes out clean.

Cooker- The cake can be baked in the cooker, it is always best to remove the rubber insulation on the cooker lid while baking it. Dry baking in the cooker is the best method. It should take 38-40 mins

Steaming- The cake can be steamed in a stock pot, filled with water 1/4th of the way with a wire rack at the bottom. The cake tin should be sealed with foil to ensure no liquid enters the batter while steaming. Cover the stock pot with a lid and leave to cook for 40-45 mins.

Lemon Drizzle Cake

The baked cake lasts well for upto 4 days at room temperature however with the addition of lemon it is best to store it in an air tight container in the fridge, which will last well for a week. You can freeze the cake in a zip lock bag for upto 3 months. When ready to eat, warm in the microwave for a few seconds.

So don’t wait for life to through lemons at you, go out buy them and make this Iced Lemon Drizzle Cake. Happy baking!

Iced Lemon Drizzle Cake

Fluffy and light lemon perfumed sponge that is soaked in a tangy drizzle and finished with a sweet lemon drip icing.
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Prep Time 10 minutes
Cook Time 35 minutes
Decoration Time 5 minutes
Course Breakfast, Cake, Dessert, Sweet tooth, tea time
Servings 6 People

Equipment

  • Whisk
  • Large mixing bowls
  • Rubber spatula
  • Loaf tin (7inch)
  • Baking paper
  • Saucepan
  • Tablespoons

Ingredients
  

Cake-

  • 110 gm Butter (soft)
  • 110 gm Castor sugar
  • 2 Eggs
  • 1 tbsp Lemon zest
  • 110 gm Flour
  • 1 tsp Baking powder
  • 15 gm Yogurt
  • Pinch of salt

Drizzle-

  • 20 gm Castor sugar
  • 20 gm Water
  • 2 tbsp Lemon juice

Icing-

  • 5 tbsp Icing sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Cream

Instructions
 

  • Preheat the oven to 180°C. Line a 7inch loaf tin with butter and baking paper.
  • In a bowl beat the butter and sugar vigorously for 5-6 mins until pale and creamy. Add the lemon zest, eggs and beat well until fluffy.
  • Add the flour, baking powder, salt, yogurt and mix until combined. Do not over mix but beat well to ensure there are no lumps or flour pockets.
  • Transfer to the lined cake tin and bake for 32-34 min until tooth pick inserted comes out clean.
  • To make the drizzle by adding all the ingredients into a sauce pan and heat until the sugar has dissolved. Remove from the heat and while the cake is still warm pour the drizzle over the cake and let it soak in the tin.
  • To make the icing mix all the ingredients together until thick and has reached a dripping consistency. Once the cake has cooled, remove from the tin and add drizzle the icing over the top.
  • Slice and serve with some tea.

Notes

Pro Tip:
1. Butter should be soft as this helps the beating process. You could use an electric hand beater to make this cake.
2. Always zest the lemon over the batter and not in advanced as it dries out.
3. You know the cake is baked once it has risen; its golden brown and toothpick inserted comes out clean.
4. If you have forgotten to soak the cake in drizzle and it’s cooled down, heat the drizzle until its warm and pour over the cake.
5. If the icing is too runny add more icing sugar, if too thick add more lemon juice.

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