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Lemon Drizzle Cake

Sometimes it’s the plain cakes that are the best. This lemon drizzle cake recipe is wonderfully buttery and zesty and is delicious served simply, cut into little squares. To achieve a really crisp, sugary crust on top, combine the sugar and lemon juice at the last minute and pour straight over the cake before letting it cool.–Linda Collister

LC Self-Rising (Or Not) Note

If you don’t happen to have self-rising flour, just make your own, DIY style. We stir 2 level teaspoons baking powder into 1 cup all-purpose flour for every cup of self-rising flour a recipe demands. Although this made-from-scratch shortcut won’t create quite the lofty lift as self-rising flour, it’ll suit the demands of most recipes–including this simple, satiating cake–just fine.

Special Equipment: 8-inch square cake pan, preferably with a removable bottom.

Lemon Drizzle Cake Recipe

  • Quick Glance
  • 20 M
  • 45 M
  • Makes 12 squares

Ingredients

  • For the cake
  • 1 stick plus 2 tablespoons unsalted butter, plus more for the pan, at room temperature
  • 2/3 cup granulated sugar
  • 2 extra-large eggs
  • Finely grated zest of 1 lemon
  • 1 cup plus 1 tablespoon self-rising flour
  • For the lemony topping
  • 4 tablespoons granulated sugar
  • Freshly squeezed juice of 1 lemon

Directions

  • Make the cake
  • 1. Preheat oven to 350°F (175°C). Butter an 8-inch square cake pan, preferably with a removable bottom, and line it with parchment paper.
  • 2. Beat the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Fold the flour into the mixture until well combined.
  • 3. Spoon the batter into the prepared pan and level the surface. Bake for about 20 minutes, until well risen and golden and a skewer inserted in the center comes out clean.
  • Add the lemony topping
  • 4. Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer. Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine the remaining sugar and lemon juice in a small bowl and immediately pour it over the top of the cake. Let it cool in the pan. Cut into small squares to serve. (Store the cake in an airtight container in a cool cupboard or the refrigerator for up to 3 days.)
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