Lemon Drizzle Cake
If you're looking for the perfect, no-fuss cake to serve with tea or coffee to your houseguests, look no further! This lemon cake is packed full of flavor, isn't too sweet, and has an irresistible lemon syrup poured over it instead of icing. It's quick, easy to make and your guests will love it. We had friends visiting from Santa Rosa, California, and they liked the cake so much they both had seconds.
I only have days left in Auckland, as I'm heading back to New York on March 20th. I can't get over how fast the days have flown by. I'm a Summer girl for sure, so I've been soaking up every last bit of hot sunshine while I still can. My Mum and I (plus the dog) took a road trip down to Tauranga & Mount Maunganui at the beginning of the week. It was so much fun, going on hikes though native bush, and swimming at the beautiful beaches there. Papamoa Beach is my favourite. We basically had a portion of the beach all to ourselves, it was so peaceful.
Make sure to use real lemons for this cake. No lemon extract or the bottled variety, which is too potent. When choosing your lemons, go for smooth-skinned ones that are on the heavy side. This will mean they're juicy. One bite of this cake will transport you to sunny days and citrus heaven. Enjoy!
Lemon Drizzle Cake
*Recipe adapted from the book '500 Cakes' by Susannah Blake.
Yield: 16 pieces
For the cake:
125 grams butter, room temperature
1/2 cup caster sugar
2 large eggs
Finely grated zest of one lemon
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
For the topping:
6 tablespoons caster sugar
Juice of one large lemon
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8 inch (20cm) square cake pan with parchment paper, leaving enough on the sides for 'handles'. Grease lightly with cooking spray.
- In a large bowl, beat the butter and sugar until pale and creamy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla.
- Add the baking powder to the flour and sift over the mixture. Gently fold the flour into the mixture, until no streaks remain.
- Tip the mixture into the lined pan and smooth the top with a spatula. Bake for 20 minutes until risen and golden, or until a toothpick inserted into the center comes out clean.
- Place cake pan on a wire cooling rack and prepare the drizzle.
- In a small bowl, combine the sugar and lemon juice and mix well. Take a skewer and prick the top of the cake all over. Pour the lemon sugar mixture over the top of the cake.
- Leave cake to cool in the pan, then holding the sides of the parchment paper, carefully lift it out and cut into squares. Cake can be stored in an airtight container at room temperature for up to 3 days.