Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g Tate & Lyle caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 lemons, zest only
- 4 tbsp Tate & Lyle granulated sugar
- 4 tbsp freshly squeezed lemon juice
Special equipment needed:
- 2lb loaf tin
- Electric mixer or hand whisk
- Zester or fine grater
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 2lb loaf tin with baking parchment.
2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Gradually beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
4. Sift in the remaining flour and fold in gently until the mixture is smooth.
5. Add the lemon zest and mix well.
6. Spoon the mixture into the prepared loaf tin and smooth the surface with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. While the cake is baking, make the lemon drizzle by mixing together the granulated sugar and lemon juice in a small bowl.
9. As soon as the cake is removed from the oven, prick the surface all over with a skewer and pour the lemon drizzle over the top, allowing it to soak into the cake.
10. Leave the cake to cool completely in the tin before removing and slicing.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Per slice (based on 10 slices):
- Calories: 365
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Sugar: 28g
- Fiber: 1g
- Protein: 4g
- Sodium: 56mg
Substitutions for ingredients:
- Tate & Lyle caster sugar can be substituted with any other brand of caster sugar.
- Self-raising flour can be substituted with plain flour and 2 tsp baking powder.
- Tate & Lyle granulated sugar can be substituted with any other brand of granulated sugar.
Variations:
- Orange drizzle cake: Substitute the lemons with oranges and use freshly squeezed orange juice for the drizzle.
- Lemon and poppy seed cake: Add 2 tbsp of poppy seeds to the cake mixture before baking.
- Lemon and blueberry cake: Fold in 100g of fresh blueberries to the cake mixture before baking.
Tips and tricks:
- To get the most zest from your lemons, use a zester or fine grater and only grate the yellow part of the skin, avoiding the bitter white pith.
- Make sure the butter is softened before creaming it with the sugar, as this will help to create a light and fluffy mixture.
- Prick the cake all over with a skewer before pouring over the lemon drizzle, as this will allow the drizzle to soak into the cake more easily.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To refresh the cake, warm it in the microwave for 10-15 seconds or in a low oven for 5-10 minutes.
Presentation ideas:
Serve the cake sliced on a plate or cake stand, dusted with icing sugar and garnished with fresh lemon slices or zest.
Garnishes:
Fresh lemon slices or zest, icing sugar, whipped cream.
Pairings:
Tea, coffee, or a glass of cold milk.
Suggested side dishes:
Fresh fruit salad, yogurt, or ice cream.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it loosely with foil for the remaining baking time.
- If the cake sinks in the middle, it may not have been cooked for long enough, or the oven temperature may have been too low.
Food safety advice:
Make sure the cake is fully cooked before serving by inserting a skewer into the centre and checking that it comes out clean.
Food history:
Lemon drizzle cake is a classic British teatime treat, believed to have originated in the 18th century. It became popular in the 20th century and is now a staple of many British bakeries and cafes.
Flavor profiles:
This cake is sweet and tangy, with a light and fluffy texture and a zesty lemon flavor.
Serving suggestions:
Serve the cake as a dessert or teatime treat, either on its own or with a side of fresh fruit or ice cream.
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Region: British