Lemon Drizzle Cake is the perfect comforting meal for busy weeknights! This dish combines tender chicken, fresh broccoli, hearty rice, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Lemon Drizzle Cake Recipe
- Ingredients for Lemon Drizzle Cake
- How to Make Lemon Drizzle Cake
- Tips for Making Lemon Drizzle Cake
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Lemon Drizzle Cake
- Reheating Lemon Drizzle Cake
- Serving Suggestions
- FAQs
- Try these Lemon Drizzle Cake related recipes next!
- Simple Vanilla Cupcakes
- Classic Chocolate Cake
- Citrus Olive Oil Cake
- Spiced Carrot Cake
Lemon Drizzle Cake Recipe
- Perfect for Busy Weeknights. This lemon drizzle cake is a wonderfully refreshing dessert that is incredibly easy to make. It’s the ideal treat for any occasion – or simply to brighten up your day!
- Bright and Zesty Flavor. The fresh lemons provide a tangy flavor while the drizzle adds a delicious sweetness that brings everything together beautifully.
Ingredients for Lemon Drizzle Cake
- All-Purpose Flour: Provides the base for the cake, giving it a light texture.
- Granulated Sugar: Sweetens the cake and adds a nice caramelization.
- Baking Powder: Helps the cake rise for a fluffy result.
- Salt: Enhances the flavors of the other ingredients.
- Unsalted Butter: Adds richness and moisture to the cake.
- Eggs: Binds everything together and contributes to the cake’s structure.
- Fresh Lemons: Provides the zesty flavor both in the batter and drizzle.
- Milk: Ensures a moist and tender cake texture.
How to Make Lemon Drizzle Cake
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the zest and juice of the lemons.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet ingredients.
- Pour in the milk and mix until just combined.
- Transfer the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the lemon drizzle by mixing lemon juice with granulated sugar until dissolved.
- Poke holes in the cake with a skewer and pour the drizzle over it while it’s still warm.
Tips for Making Lemon Drizzle Cake
- Use Fresh Lemons: Always opt for fresh lemons for the best flavor. Bottled lemon juice doesn’t compare!
- Don’t Overmix: Mix the ingredients until just combined to ensure a light and fluffy cake.
- Let It Cool: Allow the cake to cool in the pan before transferring it to avoid breaking apart.
Make-Ahead Instructions
- You can prepare the batter in advance and refrigerate it for up to 24 hours before baking.
- The finished cake can also be made a day ahead; just store it at room temperature or in the refrigerator.
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing Lemon Drizzle Cake
- Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil.
- Freeze for up to 3 months. Thaw in the refrigerator before serving.
Reheating Lemon Drizzle Cake
- To reheat, slice the cake and place it in the microwave for about 10-15 seconds.
- Alternatively, place slices in a warm oven for a few minutes until heated through.
Serving Suggestions
- Serve with fresh berries and whipped cream for a delightful contrast.
- Pair with a cup of tea for a traditional afternoon treat.
FAQs
Can I use a different type of flour?
Yes, cake flour can provide a finer texture, but do not use exclusively whole wheat flour as it can make the cake dense.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this cake in a different pan?
Yes, you can use a round cake pan, but adjust the baking time accordingly as it may differ.
How long does the cake last?
It lasts up to 3 days at room temperature or up to a week if refrigerated.
Can I add poppy seeds?
Absolutely! Adding poppy seeds gives the cake a delightful texture and a subtle nutty flavor.
