The simple pleasures of a lemon drizzle cake.

With its sharp lemony flavour, soft crumb, and crispy sugar top its my absolute favourite.

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I don’t bake lemon drizzle cake very often any more, because i am likely to eat the whole thing and not share it. It used to be my go to weekly bake.

If we go out for a coffee at a cafe (tea in my case), then a lemon drizzle cake will always be the cake i choose.

The best thing is that it is a really simple cake to bake at home and keeps well. Perfect for citrus season.

I bake a lot of layer cakes with fancy decorations, but to be honest a cake like this is more my kind of thing.

Lemon is such a wonderful fruit to bake with. I love its tangy zingy flavour.

We had a slice of this mid morning with a coffee and again in the evening after dinner.

Its the perfect sponge to munch on when you need a sweet treat.

I have so many different shaped bundt tins. However i wanted this to be simple, like a loaf cake ring.

To achieve this i used a plain bundt cake tin and didn’t flip it over.

Lemon in every part

The lemon flavour is in the sponge, the drizzle sugar soak that is brushed onto the warm cake which dries crispy.

Then a drizzle icing made with some lemon juice and powdered sugar is drizzled over, and if that isn’t enough, lemon zest grated on top.

The final addition of the icing is optional, but we love it.

I actually really love cakes like this or loaf cakes, its been such a long time since i baked one.

Its also wonderful with other citrus.

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Lemon drizzle cake

Notes

• The butter and eggs need to be at room temperature or the cake batter could curdle
• you can add some poppy seeds (1 and a half to two tbsp)
• You can use a mix of citrus. orange and lemon or lemon and lime, or grapefruit if you want to try something different.
• If using a ring loaf tin like this then you may want to cover the cake once it is golden so it doesn’t get too much colour. I used foil after 25/30 minutes for the remainder of the bake.
• Use a tooth pick to poke lots of little holes so the drizzle soaks in.
• If you don’t have a bundt tin you can use a tray bake tin.
• Baking legend Mary berry adds some lemon verbena which is also a wonderful addition. i like it with some soft leafy thyme also.
• Beat the butter and sugar for at least 5 minutes on high speed. scraping the bowl half way through with a spatula.
• The butter must be really pale and fluffy before adding the first egg.

Preparing the tin

Grease your bundt tin well. Brush on some melted butter and then sift in flour and shake the tin to spread it around.

Then tap it to tip out any remaining flour and place the tin in the fridge, while you prepare the filling.

This helps it from sticking.