Are you ready to elevate your baking game with a tantalizing treat that will brighten any day? Meet the "Lemon Drizzle Cake Big One" — a show-stopping British classic that’s bursting with zesty flavor and a delightful sweetness that will leave your taste buds dancing! With its light and fluffy texture, this cake is perfect for afternoon tea, special occasions, or simply indulging yourself. Get ready to impress your friends and family with a slice of sunshine that’s easy to whip up in just over an hour. Let’s dive into this mouthwatering recipe that promises to be the star of your dessert table!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 250g unsalted butter
- 250g sugar
- 4 large eggs
- 250g self-raising flour
- 1 lemon, zested and juiced
- 100g icing sugar
Instructions
- Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake tin. You can also line the bottom with parchment paper for easier removal.
- In a large mixing bowl, beat the 250g of unsalted butter and 250g of sugar together until the mixture is light and fluffy. This should take about 5-7 minutes using an electric mixer.
- Add the 4 large eggs, one at a time, to the butter and sugar mixture. Make sure to beat well after each addition until fully incorporated.
- Grate the zest of 1 lemon and add it to the mixture, followed by the juice of the same lemon. Mix until combined.
- Sift in the 250g of self-raising flour and gently fold it into the mixture using a spatula or wooden spoon. Be careful not to overmix; you want a smooth batter.
- Pour the cake batter into the prepared cake tin, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 50 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid over-browning.
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon drizzle icing. In a small bowl, mix the 100g of icing sugar with enough lemon juice (about 1-2 tablespoons) to create a smooth, pourable consistency.
- Once the cake has cooled, drizzle the icing over the top, allowing it to run down the sides. For a decorative touch, you can sprinkle some extra lemon zest on top.
- Allow the icing to set for a few minutes before slicing the cake into 12 servings. Enjoy your delicious Lemon Drizzle Cake!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This helps create a smoother batter and a lighter cake.
- Don’t Overmix: When folding in the flour, be gentle. Overmixing can lead to a dense cake, so mix just until you no longer see any dry flour.
- Check for Doneness: Ovens can vary, so check your cake a few minutes before the suggested baking time. A skewer should come out clean when inserted in the center.
- Zesty Finish: For an extra burst of lemon flavor, add some finely grated lemon zest to the icing for a beautiful and zesty finish.
- Storage: Keep your Lemon Drizzle Cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, just be sure to wrap it well!
- Serving Suggestions: Pair your cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
Nutrition Facts
Calories: 365kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 11g
Cholesterol: 112mg
