Delia Smith’s Lemon Drizzle Cake is made with unsalted butter, caster sugar, eggs, self-raising flour, lemon zest, lemon juice, and icing sugar. This delicious Lemon Drizzle Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Delia Smith Lemon Drizzle Cake Ingredients
- 225g/8oz unsalted butter softened, plus extra for greasing
- 225g/8oz caster sugar
- 4 eggs
- 225g/8oz self-raising flour
- 1 lemon, zest and juice
- 85g/3oz icing sugar
How To Make Delia Smith Lemon Drizzle Cake
- Preheat Oven: Heat the oven to 180°C/160°C Fan/Gas 4/350°F. Grease a 900g/2lb loaf tin (11 x 8 x 2 inches or 28 x 20 x 5 cm) and line it with baking paper.
- Mix Ingredients: Put the butter and sugar in a food processor and blend for a few seconds. Add the eggs one by one, blending after each. Add the flour and lemon zest, and blend until smooth.
- Bake: Pour the batter into the tin, smooth the top, and bake for 50–55 minutes.
- Prepare Icing: Mix the lemon juice and icing sugar. When the cake is slightly cooled, poke holes in the top with a skewer or similar tool. Drizzle the icing over the cake, let it set for a few minutes, and serve.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you mix them. This helps everything blend better.
- Don’t Overmix: Mix the batter just until smooth. If you mix too much, the cake can become dense.
- Check Early: Start checking the cake at 50 minutes. It’s ready when a skewer stuck in the middle comes out clean.
- Poke Holes Gently: Poke holes in the cake carefully with a skewer. This helps the icing soak in without breaking the cake.
- Cool Before Icing: Let the cake cool a bit before you add the icing. This keeps the icing from melting and helps it spread evenly.
What To Serve With Lemon Drizzle Cake?
This sweet Lemon Drizzle Cake pairs well with a cup of tea, coffee, fresh fruit, or a dollop of yogurt. It can also be served alongside a scoop of vanilla ice cream or a drizzle of lemon curd for a tasty dessert.
How To Store Leftovers Lemon Drizzle Cake?
- Refrigerate: Let the leftover Lemon Drizzle Cake cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 1 week.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before serving.
How To Reheat Leftovers Lemon Drizzle Cake?
- In The Oven: Preheat the oven to 160°C/320°F. Place the cake on a baking sheet and heat for about 10 minutes, or until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for about 20-30 seconds, or until warm.
Delia Smith Lemon Drizzle Cake Nutrition Facts
Serving Size: 1 slice (assuming 8 slices per cake)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 140mg
- Potassium: 80mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0.5g
- Sugars: 27g
- Protein: 3g
Try More Delia Smith Recipes:
Delia Smith Lemon Drizzle Cake
Description
Delia Smith’s Lemon Drizzle Cake is made with unsalted butter, caster sugar, eggs, self-raising flour, lemon zest, lemon juice, and icing sugar. This delicious Lemon Drizzle Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven: Heat the oven to 180°C/160°C Fan/Gas 4/350°F. Grease a 900g/2lb loaf tin (11 x 8 x 2 inches or 28 x 20 x 5 cm) and line it with baking paper.
- Mix Ingredients: Put the butter and sugar in a food processor and blend for a few seconds. Add the eggs one by one, blending after each. Add the flour and lemon zest, and blend until smooth.
- Bake: Pour the batter into the tin, smooth the top, and bake for 50–55 minutes.
- Prepare Icing: Mix the lemon juice and icing sugar. When the cake is slightly cooled, poke holes in the top with a skewer or similar tool. Drizzle the icing over the cake, let it set for a few minutes, and serve.
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you mix them. This helps everything blend better.
- Don’t Overmix: Mix the batter just until smooth. If you mix too much, the cake can become dense.
- Check Early: Start checking the cake at 50 minutes. It’s ready when a skewer stuck in the middle comes out clean.
- Poke Holes Gently: Poke holes in the cake carefully with a skewer. This helps the icing soak in without breaking the cake.
- Cool Before Icing: Let the cake cool a bit before you add the icing. This keeps the icing from melting and helps it spread evenly.
Delia Smith Lemon Drizzle Cake