Simple, quick and delicious, this is the best way to describe this lemon drizzle cake. Lemon cake in general is already amazing. In this recipe, the lemon syrup soaks into the cake, giving it an extra juicy taste. Finish it all off with lemon glaze and zest on top. It simply can’t get any more lemony.
Tools & Equipment
- Loaf pan 22,9×12,7cm / 9×5-inch
- Lemon squeezer
- Parchment paper
- Pastry brush
- Silicone spatula
- Small saucepan
- Stand mixer fitted with paddle attachment
- Skewer
- Whisk
- Wire Rack
- Zester
Recipe Tips
The Glaze: depending on whether you prefer the glaze to be more solid or liquid, the ratio between the amount of powdered sugar and Schmand (sour cream) may change.
The Lemon Syrup: I prefer not to let the syrup get too thick, because then it can soak more easily into the cake. Therefore I do not boil it for to long.
How to make a Lemon Drizzle Cake
Preheat the oven to 180°C / 356°F and line a loaf pan with parchment paper. Leave an overhang on both sides.
Mix butter, sugar and lemon zest on medium speed for 3 minutes until smooth and creamy. Halfway through, scrape down the sides and bottom of the bowl with a silicone spatula.
Add the eggs and beat on medium speed for about 1 minute. When the last egg is incorporated, scrape down the sides of the bowl. Beat for 1 minute on high speed.
Mix flour, baking powder and salt and add to the batter, together with the milk, on low speed just until combined.
Transfer the batter into the prepared pan and bake for about 50 minutes. Do not overbake, therefore keep an eye on the cake after 45 minutes.
Make the lemon syrup. Therefore bring lemon juice and sugar to a boil in a small saucepan over medium heat until it starts to thicken.
Remove the cake from the oven and poke it several times. Spread some of the lemon syrup over it with a brush and let it soak into the cake. Then pour the rest over it and let the cake cool completely in the pan.
In the meantime prepare the glaze. Mix sour cream with powdered sugar and stir until smooth.
Lift the cake out of the pan, spread the glaze over the cake and sprinkle the lemon zest over it.
Storage: keep it in the fridge because of the glaze. Well wrapped or under a cake dome the cake can be stored up to 4 days.
My Summary for Lemon Drizzle Cake
Difficulty: Simple.
Taste: Super lemony, because of fresh lemons in the batter and glaze. In addition the zest of a fresh lemon is used in and on top of the cake.
Texture: Very juicy, fresh and fluffy.
PROS: Simple and so incredibly delicious. I love this cake and could make it over and over again.
CONS: None.
Recipe adapted from zuckerzimtundliebe.