It’s a solid, easy-to-follow cake recipe that’s so delicious, is made in one bowl, is ready in under an hour and produces impressive, solid results – even for beginners! This recipe for Lemon Drizzle Cake is, without doubt, one of our favourite bakes of all time. It’s a flavour that tops polls over and over again, and it always goes down a treat in every situation where cake is called for (I mean… every day?!) I find this to be the very BEST Lemon Drizzle Cake recipe because it just works every time. It’s super zesty, lovely and moist (sorry to use that word but this calls for it), and to top it all, you can whip it up in one bowl in about 5 minutes. What’s not to love?
Why you’ll love this Lemon Drizzle Cake
⭐️ Quick and easy ⭐️ A failsafe, simple method ⭐️ Zingy and zesty to brighten your day! So this post will give you the answers on a plate (boom boom) so you not only get the results you want, but you actually enjoy the process too. After all, cake is to be enjoyed, and baking can be a delight when you have a little confidence. The eating isn’t so bad either! What do I mean by a ‘one bowl recipe’? Quite simply, you mix all of the ingredients together in one bowl before pouring it all into a loaf tin and putting it in the oven to bake. Why not try the offspring of this recipe and try my delicious Orange Drizzle Cake? Or visit my cake page for other ideas. All are tried and tested for ultimately deliciousness and simplicity! Freezer You can freeze this cake for another day! Make sure you wrap it in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating. When checking your cake, just slide it out on the oven shelf rather than taking it all the way out. This is so if it’s not quite done, you can push it back in quickly before it sinks. The best way to zest lemons is to invest in a great zester. It will change your cake-making life! I like this Microplane Zester, which I’ve had for years and it makes the job SO easy. I like to make my Lemon Drizzle Cake in a loaf tin. The sizes of these can be a bit confusing, but mine is technically a 1 lb tin. This one is the perfect size: Masterclass 1 lb Loaf Tin. Rub softened butter all around the tin and then line it with baking paper. Be sure it’s baking paper or baking parchment, NOT greaseproof paper. They are different! Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
