Lemon Drizzle Cake
A classic, easy round lemon drizzle cake recipe
There are few things more satisfying than sinking your teeth into a slice of moist, tangy lemon drizzle cake. This beloved treat has a long history and remains a favorite among bakers and dessert enthusiasts alike. In this blog post, we'll explore the origins of lemon drizzle cake, discuss the different baking methods using round and loaf tins, and share tips on how to bake it to perfection.
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How old is the lemon drizzle cake? A Brief History of Lemon Drizzle Cake
Lemon drizzle cake, also known simply as lemon cake, has its roots in British baking traditions. While the exact origins are somewhat unclear, variations of lemon-infused cakes have been enjoyed for centuries. The modern incarnation of lemon drizzle cake rose to prominence in the 20th century, becoming a quintessential teatime treat in British households.
The allure of lemon drizzle cake lies in its simplicity. A basic sponge cake infused with fresh lemon zest and topped with a tangy lemon syrup, this dessert is both elegant and comforting. Its irresistible combination of sweet and citrusy flavors makes it a perennial favorite for all occasions, from afternoon tea to special celebrations.
Can I use a round cake tin instead of a loaf pan?
When it comes to baking lemon drizzle cake, there are two popular methods: using a round tin or a loaf tin. Each approach yields a slightly different result in terms of presentation and texture. Regardless of the baking method you choose, both round and loaf tin versions of lemon drizzle cake offer the same delightful combination of citrusy flavor and tender crumb. Here is a summary:
Round Tin: Baking lemon drizzle cake in a round tin results in a classic, elegant presentation. The batter is evenly spread in a round cake tin, allowing for even baking and a uniform shape. Once baked and cooled, the cake is typically drizzled with a lemon syrup and adorned with a dusting of powdered sugar or a simple glaze.
Loaf Tin: Baking lemon drizzle cake in a loaf tin produces a more rustic and homely appearance. The batter is poured into a rectangular loaf tin, resulting in a taller, more substantial cake with a moist crumb. This method is ideal for those who prefer a denser texture and enjoy the convenience of slicing individual portions.
How to Bake Lemon Drizzle Cake Properly
Now, let's dive into the essential steps for baking lemon drizzle cake to perfection:
1. **Preparation**: Preheat your oven to the specified temperature (usually around 350°F or 180°C) and grease your baking tin with butter or cooking spray. Line the bottom of the tin with parchment paper for easy removal.
2. **Mixing the Batter**: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually add beaten eggs, one at a time, mixing well after each addition. Sift in flour, baking powder, and a pinch of salt, then fold in freshly grated lemon zest for that unmistakable citrus flavor.
3. **Baking**: Pour the batter into your prepared tin, ensuring it's evenly distributed. Place the tin in the preheated oven and bake for the specified time, typically 45-50 minutes for a round tin or 50-60 minutes for a loaf tin. The cake is done when a skewer inserted into the center comes out clean.
4. **Making the Drizzle**: While the cake is baking, prepare the lemon drizzle by mixing freshly squeezed lemon juice with granulated sugar until dissolved. This syrup will be poured over the warm cake after baking, infusing it with extra moisture and flavor.
5. **Finishing Touches**: Once the cake is baked and still warm from the oven, use a skewer to poke holes all over the surface. Carefully pour the lemon drizzle over the cake, allowing it to seep into the holes and soak into the sponge. Let the cake cool completely in the tin before removing and serving.
Lemon Cake Baking Problems - Why your cake might be raw in the middle.
An underbaked cake with a raw middle is more than likely due to not leaving the cake in the oven long enough. If your cake top is too brown but the middle still raw then you need to lower the temperature of your oven and bake it for at least another 10 minutes. Especially if your cake pan is on the smaller size. All ovens and pan sizes are different so it’s difficult to say exactly but start by lowering your oven temp by 25 degrees (Fahrenheit) and baking 10-15 minutes. ALSO do not open your oven door until AT LEAST 40 minutes into baking to make sure your oven temperature is consistent.
Without further ado, here is the recipe
Lemon Drizzle Cake
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit
- line the bottom of your springform pan
- bring eggs and butter to room temperature
- cream together room temperature butter and sugar until very smooth, light and creamy
- add in one egg and stir or beat until smooth
- adding the second egg, stir until combined
- add in the third egg, stir until combined
- add in the 4th egg, stir until combined
- add vanilla and mix
- sift flour into the sugar, butter, egg, vanilla mixture and mix until all is combined
- spoon the mixture into your spingform pan
- bake for approximately 45-50 minutes or until a thin toothpick comes out clean and/or the dome of the cake springs back
A classic, easy round lemon drizzle cake recipe. Conclusion.
Lemon drizzle cake is a timeless classic that never fails to delight the senses. Whether baked in a round tin or a loaf tin, this zesty treat is sure to brighten any occasion with its sunny flavor and moist crumb. So, why not roll up your sleeves, preheat your oven, and embark on a culinary adventure to create your own delicious lemon drizzle cake? With a few simple ingredients and a touch of citrus magic, you'll be rewarded with a dessert that's as delightful to bake as it is to devour.
