After practising different lemon cake recipes a number of times, this one from BBC Good Food is definitely the best I’ve found. It’s simple, tasty and has become a firm favourite in my house.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- Finely grated zest 1 lemon (My alteration: finely grated zest 1 lemon + 2 lemons)
- 225g self-raising flour
For the drizzle topping
- Juice 1½ lemons
- 85g caster sugar
My alteration: Lemon butter icing instead of a drizzle topping
- 175g icing sugar
- 75g butter
- 1/2-1 lemon juice according to taste
Method
- Heat oven to 180C/fan 160C/gas 4.
- Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
- Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
My alteration: If you are using the lemon butter icing version, grease 2 round baking tins and spoon an equal amount of mixture into each tin.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake(s) comes out clean.
- While the cake(s) is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
OR for the lemon butter icing:
7. Cream together the butter and the icing sugar until pale and fluffy. Add the lemon juice and mix. Keep in the fridge until the cake is cool enough to put
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Verdict
I think this is the perfect cake to make for lazy days in the sunshine. The subtle freshness of the lemon cuts through the richness of the sponge, making a delicious flavour reminiscent of that sense of renewal that comes with springtime.
I’d actually found this recipe around a year ago when I started this blog, but I have been experimenting with the amount of lemon juice to put in to make it truly lemony enough! I’ve decided that the rind of 1 (large) lemon and the juice of 2 lemons is ideal.
I also experimented with the cake topping because although everyone loves a lemon drizzle cake, I do love my butter icing! I find that it strengthens the flavour of the cake and it makes the overall finish more tasty. For the butter icing, I found that 1/2-1 lemon juice was enough. I recommend finishing off the cake with a dusting of icing sugar and then enjoy with either a cup of tea for afternoon tea or a glass of white wine for an after-dinner treat.
Marriarty 