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This lemon drizzle treat gives you a bright kick of citrus with every soft, fluffy bite. It turns a handful of basic kitchen staples into a tray of sunshine, filling your place with the fresh, sweet smell of lemon and warm vanilla.
I've whipped this up for so many family parties, and not a crumb is ever left. My nieces are obsessed with zesting lemons—the kitchen smells zesty and fresh by the time they're done grating those yellow beauties.
Irresistible Ingredients For Success
- Fresh lemons: grab ones that feel heavy and have a glossy outside—they'll give the brightest flavor and loads of zest
- Caster sugar (250g): the fine grains blend easily with butter, helping your cake turn out super airy every time
- Butter (250g, room temperature): the cake's backbone, making every slice melt into your mouth; stick with plain unsalted butter and let it soften by just leaving it on the counter
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Clear Step-By-Step Guide
- Building Flavors:
- Sprinkle in fresh lemon zest, mixing gently so the oils blend through the batter
- Fold in your flour slowly and carefully so you keep everything extra light
- Crack in the eggs one by one, mixing each in softly to hold onto that fluffiness
- Creating The Base:
- Beat your room-temp butter with the caster sugar and a splash of vanilla for a few minutes, until the mix looks fluffy and pale and totally different from how you started
- Then start letting the magic happen by combining your main ingredients
- Getting Started:
- Line an 8x10-inch pan with baking paper—cover every corner so nothing sticks
- Flip your oven on to 180°C (160°C fan) to give your cake a solid, even bake
- Get your kitchen ready by getting the oven preheated and the tin lined
The Power Of Using Fresh Stuff
Freshly picked, good-quality ingredients totally level up this simple cake. Real lemon zest is bursting with oils that crank up the flavor, way beyond what dried zest can do. I've noticed organic lemons usually smell even more amazing, but as long as they're fresh, you'll get awesome results.
Best Ways To Serve It Up
This zingy bake goes perfectly with an afternoon tea, especially if you pick Earl Grey—their citrus notes just work together. If you've got a special crowd over, top with fresh berries and a scoop of thick clotted cream, and boom, your traybake's now a fancy showstopper.
Make It Your Own
You can totally mix up the flavors here—swap in orange zest for something sweet, or go for lime if you want a tropical hit. Need a gluten-free version? Use your favorite GF flour, but don't forget to mix in a little xanthan gum so it stays perfectly soft.
How To Keep It Tasting Great
Just pop your lemon drizzle in a sealed container on the counter and it'll stay moist for around five days. Let it rest a day if you can—the flavors only get stronger. If you want to keep it longer, cut into slices and freeze. They'll store for three months, easy.
I live for the tart, lemony crunch that forms on the outside of this cake. Every single time I bring it out for the family, my Nan says it takes her straight back to her days growing up in England.
How To Nail The Best Rise
Knowing how your oven cooks is underrated—where you place the rack seriously matters. Put it in the center so heat circles properly. That way, every bake comes out even and you get that flat, picture-perfect top.
The Secret To Staying Moist
It all comes down to how you balance the mix and timing. Pour on your syrup while the cake's still warm but not burning hot. You'll get just-right soaking without any soggy mess. It took me ages to figure this out, but now it's super easy and never fails.
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Pro Tips To Make Things Easier
- Always grab your zest before you juice the lemons—it comes off way easier that way, especially if they're still firm
- Let everything from the fridge warm up on the counter before you start—that's how you get the lightest cake possible
- Poke little holes in your baked cake with a skewer so all the lemon drizzle sinks in and spreads evenly
Over the years, this lemon drizzle has become my ultimate go-to. With its bright pop of citrus, that soft inside, and a crunchy sugary layer you just can't resist, it always disappears fast. It's the one treat I recommend to anyone—whether you're new to baking or an old pro, you'll love having this in your back pocket.
Recipe FAQs
- → How many lemons are needed?
- You’ll need about 2 to 3 for zesting and juicing both the cake and glaze.
- → Why wait for icing to set?
- It helps keep slices neat and avoids messy serving.
- → Can this be prepped early?
- Absolutely! Store it airtight and enjoy within 5 days.
- → Why cool the cake before icing?
- It stops the icing from melting and lets it set right.
- → Which pan works best?
- An 8x10 inch rectangle is ideal for the perfect thickness.