Baked and shared by Yolandie Olech 💛
“Sometimes the simplest cakes become the recipes we bake again and again. This lemon drizzle cake is one of those favourites.”
Craving something sweet, zesty, and quick? This one-layer lemon drizzle cake is perfect for weekday cravings or lazy Sundays. It’s dense, satisfying, and bursting with citrus flavor. Bonus: it’s all made in one bowl!!
I got some lemon’s a week ago, wanting to make some lemon cookies and I thought a lemon cake might just be what is needed more, something easy, fast and with ingredients you might already just have ready and on hand.
For this recipe I used a 20cm Round Loose Bottom Tin, but you can bake this in a loaf tin as well, just adjust the baking time.
Best of All, you can watch the full video and also get a printable Recipe Below
Lets Get the Ingredients Together:
FOR THE CAKE:
- 225g / 1cup Sugar
- 250g Butter or Margarine
- 4 Eggs
- 260g / 1¾ Self Raising Flour
- 1 Large Lemon’s Zest
- 1 Tablespoon Lemon Juice (reserve rest of Juice for glaze)
FOR THE GLAZE:
- 1 Teaspoon Icing Sugar
- 90g / 7 Tablespoons
- Reserved Juice from Lemon Juice
- 1 Large additional Lemon Zest
Additional Equipment:
- Bowl for Mixing (high sides)
- Hand Electric Mixer
- 20cm Loose Bottom Cake Tin (may use a loaf tin too)
- Rubber Spatula (or normal spoon is fine too)
- Offset Spatula (a spoon works here too)
- Baking Paper
Watch the Video:
Here is the Step-by-Step Method:
Step1 : Set your oven to 170 degrees Celsius
Step2: Prepare your Cake Tin: Spray the tin with some non stick spray, essentially the sides as the bottom will be fitted with a piece of parchment paper if available (if not, just spray the tin very well with the non stick spray. Place your baking paper inside the tin and set aside.
Step3: Mix the Butter and Sugar Together until combined with your electric hand mixer
Step4: Add one egg at a time and mix with hand mixer after each egg until combined.
Step5: Once all the eggs are added continue mixing for 2-3 minutes.
Step6: Add one Zest of a Lemon and Fold In the Egg and Sugar Mixer
Step7: Add the Self Raising Flour in Two Additions, Folding in with your Rubber Spatula or Spoon. (this is already a dense cake, just fold in until combined, try not to over mix)
Step8: Now that the batter is combined, go on and spread the batter inside the baking tin you chose, using the back of your spoon or offset spatula to smooth out the batter evenly
Step9: Bake your cake at 40-45min, using a toothpick or cake testing stick to press in the middle and make sure the cake is baked. (each oven is different so your time may vary)
Step10: While the cake is baking, let’s make the glaze….add the sugar, lemon juice, powder sugar and lemon zest of second lemon together, combining the 3 ingredients. Remember that your sugar won’t melt and dissolve completely, but this will add to the deliciousness. Set aside and wait for cake to be finished.
Step11: Directly after the cake comes out of the oven, leave in the tin and pour your glaze over the warm cake (take a second to listen and enjoy the sound it makes over the warm cake, that sizzle made me feel happy and smiling)
Step12: Now leave the cake to cool down completely in the tin, and soak up that delicious lemon liquid.
Step13: Take the Cake out of the Tin and place on your serving plate
The cake is delicious and amazing on its own, but if you want you can always add warm custard over as another serving option.
I hope you found this cake as fast and delicious as I did. Make sure you get the recipe and opt-in for the Full Recipe Sent Directly to you and making sure the next Recipe is yours as well. I might just make this into a 3 layer Lemon Cake with some Minor Adjustments and Delicious Buttercream to Take it over the Top.
Tag me on Instagram using @yolandieolech if you made this and let me know if you have any suggestions.
All My Love
Yolandie Olech
