Delia Smith Lemon Drizzle Cake Recipe

The Delia Smith Lemon Drizzle Cake is a classic British dessert, loved for its light and fluffy texture paired with a zesty, sweet lemon syrup. This simple yet flavorful cake is perfect for afternoon tea or as a delightful dessert. The lemon drizzle soaks into the cake, making it moist and bursting with citrus flavor in every bite.

What is Delia Smith Lemon Drizzle Cake?

Delia Smith’s Lemon Drizzle Cake is a moist sponge cake infused with a tangy lemon syrup that creates a lovely balance between sweet and sour. The cake is baked until golden and then soaked in a lemon glaze, which gives it a deliciously zesty finish.

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• James Martin Chocolate Chip Muffins
• Mary Berry Poached Pears
• Delia Smith Dorset Apple Cake

Why You Should Try This Recipe

• Simple to Make: With basic ingredients and easy steps, it’s perfect for both beginners and experienced bakers.
• Zesty and Refreshing: The fresh lemon adds a bright, citrusy flavor.
• Moist and Tender: The lemon syrup drizzle keeps the cake moist and flavorful.
• Perfect for Any Occasion: Great for tea time, gatherings, or as a dessert.

Ingredients Needed to Make Delia Smith Lemon Drizzle Cake

For the Cake:

• Self-raising flour (175g): Provides structure and lift to the cake.
• Butter (175g, softened): Adds richness and moisture.
• Caster sugar (175g): Sweetens the cake while balancing the tartness of the lemons.
• Eggs (3 large): Binds the ingredients and provides structure.
• Lemon zest (2 lemons): Adds a fresh, tangy flavor to the cake.
• Baking powder (1 teaspoon): Ensures the cake rises properly.
• Milk (2 tablespoons): Adds moisture to the batter.

For the Lemon Drizzle Syrup:

• Icing sugar (100g): Sweetens the syrup.
• Lemon juice (2 lemons): Provides the tangy, zesty flavor for the drizzle.

Equipment

• Mixing bowls: For preparing the cake batter and syrup.
• Electric mixer: To cream the butter and sugar.
• Spatula: For folding the ingredients together.
• Loaf tin (900g/2lb): For baking the cake.
• Parchment paper: To line the loaf tin.
• Skewer: To poke holes in the cake for the syrup.

Instructions to Make Delia Smith Lemon Drizzle Cake

Step 1: Preheat the Oven

• Preheat your oven to 170°C (150°C fan) or 325°F. Grease and line a 900g (2lb) loaf tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Step 3: Add the Eggs and Lemon Zest

• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest for a burst of citrus flavor.

Step 4: Sift the Dry Ingredients

• In a separate bowl, sift the self-raising flour and baking powder. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until the batter is smooth and well combined.

Step 5: Transfer to the Loaf Tin

• Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.

Step 6: Bake the Cake

• Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last 10-15 minutes of baking.

Step 7: Make the Lemon Drizzle Syrup

• While the cake is baking, mix the icing sugar with the lemon juice in a small bowl until fully dissolved to create the lemon drizzle syrup.

Step 8: Drizzle the Syrup

• Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes. Use a skewer to poke holes all over the top of the cake, then slowly pour the lemon syrup over the cake, allowing it to soak in.

Step 9: Cool and Serve

• Let the cake cool completely in the tin before transferring it to a wire rack. Slice and serve as a refreshing, citrusy treat.

What Goes Well With Delia Smith Lemon Drizzle Cake

• Tea or Coffee: A hot cup of tea or coffee pairs perfectly with a zesty cake.
• Whipped Cream: A dollop of lightly whipped cream adds richness.
• Fresh Berries: Serve with a side of fresh berries like raspberries or strawberries for a fruity touch.
• Vanilla Ice Cream: A scoop of vanilla ice cream makes it a decadent dessert.

Expert Tips for Making the Best Delia Smith Lemon Drizzle Cake

• Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
• Don’t Overmix the Batter: Gently fold the dry ingredients into the wet ingredients to avoid overworking the batter, which can result in a dense cake.
• Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready.
• Poke Lots of Holes: To ensure the syrup soaks into every bite, poke plenty of holes in the top of the cake before pouring the lemon syrup.

Easy Variations of Delia Smith Lemon Drizzle Cake

• Lemon and Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the batter for extra texture and flavor.
• Lemon and Lime Drizzle Cake: Mix lemon and lime zest in the cake for a tangy twist, and use lime juice for half of the drizzle syrup.
• Gluten-Free Lemon Cake: Use a gluten-free self-raising flour blend to make the cake suitable for gluten-intolerant guests.
• Lemon Drizzle Cupcakes: Divide the batter into a muffin tin and bake for 20-25 minutes to make individual lemon drizzle cupcakes.

Best Practices to Store Delia Smith Lemon Drizzle Cake

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for Longer Storage: If you want to keep the cake fresh longer, refrigerate it for up to 5 days. Bring to room temperature before serving.
• Freeze for Later: Wrap the cooled cake tightly in cling film and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Best Practices to Reheat Delia Smith Lemon Drizzle Cake

• Oven Reheating: Reheat slices of the cake in a preheated oven at 150°C (300°F) for 5-10 minutes to restore freshness.
• Microwave: For a quick option, microwave individual slices on medium power for 10-15 seconds.

How Can I Make Delia Smith Lemon Drizzle Cake Healthier?

• Use Less Sugar: Reduce the sugar in the cake batter or drizzle for a lighter version.
• Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Dairy-Free Option: Use dairy-free butter or margarine to make the cake suitable for those with lactose intolerance.
• Add Seeds: Stir in chia or flax seeds for an extra boost of fiber.

Nutrition Value (per serving):

• Calories: 300 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 12g
• Sugar: 30g
• Fiber: 1g

FAQs

Why is my lemon drizzle cake soggy in the middle?

A lemon drizzle cake can be soggy in the middle if it’s underbaked or if too much syrup is added before the cake cools. To avoid this, make sure the cake is fully baked by inserting a skewer into the center. If it comes out clean, the cake is ready. Also, allow the cake to cool slightly before pouring on the syrup.

Can I freeze lemon drizzle cake?

Yes, you can freeze lemon drizzle cake. Once the cake is fully cooled, wrap it tightly in cling film and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw the cake at room temperature before serving.

How do you make lemon drizzle cake more lemony?

To make lemon drizzle cake more lemony, increase the amount of lemon zest in the batter and add an extra tablespoon of lemon juice to the drizzle syrup. You can also brush the cake with a lemon syrup glaze while it’s still warm for an extra burst of citrus flavor.

How long does lemon drizzle cake last?

Lemon drizzle cake will last for up to 3 days when stored in an airtight container at room temperature. If refrigerated, it can last for up to 5 days.

Final Words

The Delia Smith Lemon Drizzle Cake is a timeless classic that is light, moist, and bursting with zesty lemon flavor.

Simple to make and absolutely delicious, this lemon drizzle cake will become a staple in your baking repertoire!

More By British Baking Recipes

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• Jamie Oliver Blueberry and Banana Muffins
• Nigella Red Velvet Cake
• Nigella Dorset Apple Cake

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