Lemon was not an exclusive baking companion but an agent to cut, break, or curdle certain food products. But come,
seafarers, who brought in ‘exotic’ ingredients from lands far away, lemon drizzle cake came into being and earned its
place as a tea-time favorite.
Lemon cake is a delightful treat that embodies the essence of sunshine in every bite. With its moist, fluffy
texture and
zesty citrus flavor, it strikes the perfect balance between sweetness and tang. Topped with a light lemon glaze or
cream
cheese frosting, this cake is not just a dessert; it’s a refreshing experience that brightens any occasion. Whether
enjoyed at a summer picnic or as a comforting slice with afternoon tea, lemon cake brings a burst of joy that’s hard
to
resist!
Lemon Cake Recipe
You will not regret this recipe
Ingredients
125 gm caster sugar
125 gm self-raising flour
Zest of 1/2 lemon (about 1 tsp zest)
3 eggs
125 gm unsalted butter, softened
For the drizzle topping
3/4 juiced lemon
50 gm caster sugar
Method
Heat oven to 180°C. Line a 20 cm loaf tin with baking paper.
Beat butter and sugar until light and fluffy. Beat in eggs one at a time.
Fold in sifted flour and lemon zest until just combined.
Pour batter into the prepared tin. Bake for 40-45 minutes until a skewer inserted comes out clean.
While the cake cools, make the drizzle by mixing lemon juice and sugar until the sugar dissolves.
Poke warm cake all over with a skewer to perforate it then slowly pour over freshly made drizzle.
Allow to cool completely before removing from the tin. The cake stays good when kept covered at room temperature for 3-4
days.
The Final Product
The Ingredients
Lemon cake recipe notes and tips
1. The cake didn't rise evenly
One of the most common problems during baking can be caused by an improper oven temperature. f the heat is too high, the
outside of the cake will bake faster than the inside. It's important to preheat the oven fully to the specified
temperature and check it with an oven thermometer to ensure accuracy.
2. The drizzle didn't set properly
If the drizzle remains runny and doesn't harden on the cake surface, it likely means not enough lemon juice was added to
the syrup. The acid in the juice is what causes the sugar to set. Try adding another squeeze of fresh lemon juice. The
cake also needs to still be warm when drizzled so the syrup soaks in.
3. Top is cracked
Cracks may form on the top surface of the cake due to over-baking on too high a temperature. The rapid rise causes a
collapse when cooled. Reduce the oven temperature by 15°C for an even bake. Overmixing the batter can also toughen the
gluten structure, preventing an even rise and potentially resulting in cracks.
4. Crumb is dense
Overmixing the batter is a common culprit for a dense crumb. It develops too much gluten, making the cake
tight-textured. Gently fold the ingredients together just until combined. Not using enough leavening agents like baking
powder can also leave the cake compact rather than light and airy.
5. Bottom is soggy
If the bottom of the cooled cake is soggy rather than crisp, it may have been baked at too low of a temperature. The
extra time at a lower heat can cause moisture to be reabsorbed into the bottom layers.
