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Lemon Drizzle Cake

The sharp acidity of citrus is the star of this cake. When it is taken out of the oven, a generous drizzle of granulated sugar and lemon juice is poured over and absorbed into the warm cake. The granulated sugar provides a crystallized crunch while still permeating the soft sponge. Slice this and serve whenever the mood takes. It keeps well for up to three days in an airtight container and freezes well, too.
Servings: 10
Author: Cherie Denham

Ingredients

  • 200 g / 7 oz unsalted butter at room temperature
  • 200 g / 1 cup caster (superfine) sugar
  • Zest of three lemons
  • 3 eggs at room temperature
  • 2 Tbsp. Greek yogurt
  • 2 Tbsp. milk
  • 200 g / 1 2/3 cups self-raising (self-rising) flour
  • 1/2 tsp baking powder

For the Lemon Drizzle

  • Juice of 2 lemons
  • 85 g / 1/3 cup granulated sugar

Instructions

  • Preheat the oven to 350℉ / 160℃ / Gas 4. Line an 8-inch (20 cm) deep cake pan or 900g / 2 lb loaf tin with baking parchment*.
  • Cream together the butter, sugar, and lemon zest in a food processor until light and fluffy. Alternatively, you can use a freestanding mixer fitted with the paddle attachment or handheld mixer. Gradually add the eggs to the mixture, mixing well after each addition. Add the yogurt and milk, and blend until creamy.
  • Sift the flour and baking powder together, then gradually add into the wet ingredients.
  • Spoon the mixture into the prepared pan, smooth the surface and bake in the oven for 45-50 minutes until golden and a skewer inserted into the center comes out clean.

Lemon Drizzle

  • Meanwhile, during the last few minutes of baking, mix together the lemon juice and sugar in a bowl.

Assembly

  • Once the cake is baked, remove it from the oven and prick it all over with a skewer, about every 1/2-inch. Spoon over the drizzle while the cake is still warm. Leave to cool completely in the pan.
    Serve at room temperature. Will last for a few days on the counter.

Notes

*If you are using a regular cake pan, you will want to create a parchment sling that comes up and over the sides of the pan to make it easy to lift the cake out of the pan. I used a springform pan, so it wasn't an issue.