Moist zesty lemon sponge

I still remember the first time I baked this Lemon Drizzle Cake on a rainy afternoon when all I wanted was a bit of sunshine in my kitchen. The zesty lemon aroma filled the air and instantly lifted my spirits, turning a gloomy day into a cozy treat moment.

I recall the first surprise visit from my neighbors when this cake was cooling on the counter; their delighted smiles made me realize this recipe was truly a keeper.

Ingredients

• Unsalted butter: I always use unsalted to control the salt level perfectly and make sure the lemon shines through
• Caster sugar: This dissolves beautifully to keep the cake tender
• Large eggs: Provide the needed structure, adding one at a time helps everything blend smoothly
• Self-raising flour: Makes the cake rise lovely and light without extra fuss
• Lemon zest: Pick unwaxed lemons for that pure, bright citrus kick
• Granulated sugar: For the drizzle, it adds the perfect crunchy sweetness on top

Instructions

Get Everything Ready:

Preheat your oven to 180°C (160°C fan) or 350°F and line your loaf tin with baking paper so the cake slides out like a dream.

Mix the Batter:

Beat the softened butter and caster sugar until pale and fluffy — this is when you start smelling that comforting buttery sweetness.

Add the Eggs:

Drop in the eggs one at a time, beating well; the batter becomes silky and smooth here.

Fold in Dry Ingredients:

Gently fold in the self-raising flour, lemon zest, and a pinch of salt; watch for the lemon's fresh zing to mingle through the pale batter.

Prepare to Bake:

Pour the batter into your tin and smooth the surface; the promise of golden edges and soft center is just moments away.

Bake It:

Pop into the oven and bake for 40 to 45 minutes until a skewer comes out clean and the top is just turning golden.

Make the Drizzle:

While baking, mix the freshly squeezed lemon juice with granulated sugar; this simple glaze will perk the whole cake up.

The Finishing Touch:

As soon as your cake comes out, pierce it all over with a skewer and pour the drizzle slowly over the warm top—listen to it soak in gently.

Cool and Serve:

Let the cake cool in the tin before lifting out and slicing; patience here rewards you with moist, tender bites.

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This cake quickly became more than just a dessert; it marked celebrations and comfort alike, from birthday gatherings to those quiet evenings needing a little lemon sunshine.

Keeping It Fresh

Storing the cake in an airtight container keeps it moist and zesty for up to three days; if you want to stretch it out, I've found freezing slices wrapped tight works wonderfully too.

Serving Ideas That Clicked

Try serving slices with a dollop of clotted cream or thick Greek yogurt for a creamy contrast to the tangy drizzle — it lifts this simple cake into a decadent treat.

A Time This Recipe Saved the Day

Once, when unplanned guests arrived, whipping up this cake from staples was a lifesaver; the quick prep and familiar flavors brought everyone to the table smiling.

• Remember to zest those lemons before juicing to capture the full flavor
• If you're adding extras like poppy seeds, fold them in at the flour step for even distribution
• Don't rush the cooling — it's tempting, but this makes slicing cleaner and neater

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Thanks for spending this time with me in the kitchen — may your Lemon Drizzle Cake bring sunshine to many of your days ahead.

Recipe Questions & Answers

→ What makes the cake moist and flavorful?

The combination of softened butter, eggs, and lemon juice in the batter ensures a moist and flavorful sponge with bright citrus undertones.

→ How is the lemon drizzle applied?

After baking, while the cake is still warm, the lemon-sugar mixture is poured over the top, soaking in and creating a tangy glaze.

→ Can poppy seeds be added to the batter?

Yes, adding a spoonful of poppy seeds into the batter adds texture and a subtle nutty flavor to the cake.

→ What baking tin size is recommended?

A 900g (2 lb) loaf tin is ideal for even cooking and achieving the proper cake shape and texture.

→ What are good accompaniments for serving?

Clotted cream or Greek yogurt pairs beautifully with the cake, adding richness and balance to the tangy glaze.

→ How should leftovers be stored?

Keep the cake in an airtight container at room temperature for up to three days to maintain freshness.