The Hairy Bikers Lemon Drizzle Cake is a classic British treat that’s moist, zesty, and full of flavor. This cake is light and fluffy with a tangy lemon syrup drizzled on top, giving it a delightful sweetness that perfectly balances the sharpness of the lemon. Perfect for afternoon tea or a light dessert, this cake is sure to impress with its simplicity and delicious taste.
What is Hairy Bikers Lemon Drizzle Cake?
The Hairy Bikers Lemon Drizzle Cake is a traditional sponge cake made with lemon zest and juice. Once the cake is baked, a tangy lemon syrup is poured over the top, allowing it to seep into the sponge, making it moist and fragrant. This cake is known for its citrusy brightness and soft, melt-in-your-mouth texture.
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Why You Should Try This Recipe
- Easy to make: Simple ingredients and straightforward instructions make this cake accessible to everyone.
- Moist and flavorful: The lemon syrup ensures the cake stays moist with a burst of fresh lemon flavor in every bite.
- Perfect for any occasion: Whether it’s a casual family tea or a special event, this cake fits the bill.
- Zesty and sweet: The balance of tangy lemon and sugary sweetness makes it irresistible.
- Great for sharing: It’s the perfect treat to bring to gatherings or share with friends.
Ingredients Needed to Make Hairy Bikers Lemon Drizzle Cake
- Self-raising flour: 225g, sifted
- Caster sugar: 225g
- Unsalted butter: 225g, softened
- Eggs: 4 large
- Lemons: 2, zest and juice
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
For the Drizzle:
- Lemon juice: From 2 lemons
- Caster sugar: 85g
Equipment
- 900g loaf tin (or a 20cm round cake tin)
- Electric hand mixer or stand mixer
- Mixing bowls
- Zester or fine grater
- Sharp knife and juicer
- Baking parchment
Instructions to Make Hairy Bikers Lemon Drizzle Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tin by greasing it lightly with butter and lining it with baking parchment.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream together the butter and caster sugar using an electric mixer until light and fluffy. This process usually takes about 3-4 minutes.
- Add the lemon zest from two lemons and mix well to incorporate the citrus flavor.
Step 3: Add the Eggs
- Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next.
- Add the flour and baking powder to the mixture, folding it in gently to avoid overmixing.
Step 4: Add the Milk and Lemon Juice
- Stir in the milk and the juice of one lemon. This will loosen the batter and give the cake a lovely moist texture.
- Mix gently until everything is well combined and the batter is smooth.
Step 5: Bake the Cake
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden and firm to the touch.
Step 6: Prepare the Lemon Drizzle
- While the cake is baking, make the drizzle by mixing the juice of two lemons with 85g of caster sugar. Stir until the sugar is fully dissolved.
- Pierce the cake all over with a skewer as soon as it comes out of the oven, then slowly pour the lemon syrup over the top. This allows the syrup to soak into the cake, creating a moist and flavorful finish.
Step 7: Let the Cake Cool
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This helps the drizzle set perfectly.
What Goes Well With Hairy Bikers Lemon Drizzle Cake?
- Whipped cream: Light and airy, it complements the zesty flavor of the cake.
- Fresh berries: Strawberries or raspberries add a fruity contrast.
- Tea or coffee: A classic pairing for a traditional lemon drizzle.
- Lemon curd: For those who love extra citrus, a dollop of lemon curd on the side is a treat.
- Vanilla ice cream: A scoop of ice cream adds a creamy richness to this light cake.
Expert Tips for Making the Best Lemon Drizzle Cake
- Use room temperature ingredients: Soft butter and eggs at room temperature blend better and create a smoother batter.
- Don’t overmix: Fold in the flour gently to keep the cake light and fluffy.
- Poke holes in the cake: Make sure to pierce the cake thoroughly so the lemon syrup can fully soak in.
- Use fresh lemons: Fresh lemon juice and zest give the best flavor—avoid bottled lemon juice for this recipe.
Easy Variations of Hairy Bikers Lemon Drizzle Cake
- Add poppy seeds: A tablespoon of poppy seeds in the batter adds a lovely crunch and flavor.
- Gluten-free version: Substitute the self-raising flour with a gluten-free flour blend.
- Orange drizzle cake: Swap the lemons for oranges for a sweeter, less tangy version.
- Lemon and blueberry drizzle cake: Add a handful of fresh blueberries to the batter for a fruity twist.
Best Practices to Store Hairy Bikers Lemon Drizzle Cake
- Store at room temperature: Keep the cake in an airtight container for up to 3 days.
- Freeze for later: You can freeze the cake (without the drizzle) for up to 3 months. Wrap tightly in cling film and foil. Thaw and add the drizzle before serving.
Best Practices to Reheat Hairy Bikers Lemon Drizzle Cake
- Reheat in the oven: For a fresh, warm slice, pop the cake in the oven at 150°C (300°F) for 5-10 minutes.
- Microwave: For a quicker option, microwave individual slices for 10-15 seconds on medium power.
How Can I Make Lemon Drizzle Cake Healthier?
- Reduce the sugar: You can reduce the amount of sugar in the cake and drizzle without compromising too much on flavor.
- Use whole-wheat flour: Substitute half of the flour with whole-wheat flour for added fiber.
- Use low-fat butter: Replace the regular butter with a low-fat alternative to cut down on fat.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
- Fiber: 1g
FAQs
How do I make my lemon drizzle cake more moist?
To ensure a moist lemon drizzle cake, make sure to generously pour the lemon syrup over the cake as soon as it comes out of the oven. Poke plenty of holes with a skewer to help the syrup soak into the cake, ensuring it stays moist and flavorful.
Can I freeze Hairy Bikers Lemon Drizzle Cake?
Yes, you can freeze the cake without the drizzle. Wrap the cooled cake tightly in cling film and foil, then freeze for up to 3 months. Thaw it completely before adding the lemon syrup and serving.
Why does my lemon drizzle cake sink in the middle?
If your lemon drizzle cake sinks in the middle, it’s likely due to the oven door being opened too soon, causing the temperature to drop. Make sure to avoid opening the door during the first 30 minutes of baking, and ensure the cake is fully cooked before removing it.
Can I make Hairy Bikers Lemon Drizzle Cake gluten-free?
Yes, you can make a gluten-free version by substituting self-raising flour with a gluten-free flour blend. Make sure the flour blend includes a rising agent, or add 1 teaspoon of baking powder for every 125g of flour.
Final Words
The Hairy Bikers Lemon Drizzle Cake is a wonderfully simple yet flavorful treat that’s sure to brighten any day. Its zesty, sweet combination and soft texture make it the perfect dessert for tea time or any special occasion. With a little preparation, you’ll have a delicious, moist lemon cake that everyone will love!
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Hairy Bikers Lemon Drizzle Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
The Hairy Bikers Lemon Drizzle Cake is a traditional sponge cake made with lemon zest and juice. Once the cake is baked, a tangy lemon syrup is poured over the top, allowing it to seep into the sponge, making it moist and fragrant. This cake is known for its citrusy brightness and soft, melt-in-your-mouth texture.
Ingredients
- Self-raising flour: 225g, sifted
- Caster sugar: 225g
- Unsalted butter: 225g, softened
- Eggs: 4 large
- Lemons: 2, zest and juice
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
For the Drizzle:
- Lemon juice: From 2 lemons
- Caster sugar: 85g
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tin by greasing it lightly with butter and lining it with baking parchment.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream together the butter and caster sugar using an electric mixer until light and fluffy. This process usually takes about 3-4 minutes.
- Add the lemon zest from two lemons and mix well to incorporate the citrus flavor.
Step 3: Add the Eggs
- Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next.
- Add the flour and baking powder to the mixture, folding it in gently to avoid overmixing.
Step 4: Add the Milk and Lemon Juice
- Stir in the milk and the juice of one lemon. This will loosen the batter and give the cake a lovely moist texture.
- Mix gently until everything is well combined and the batter is smooth.
Step 5: Bake the Cake
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden and firm to the touch.
Step 6: Prepare the Lemon Drizzle
- While the cake is baking, make the drizzle by mixing the juice of two lemons with 85g of caster sugar. Stir until the sugar is fully dissolved.
- Pierce the cake all over with a skewer as soon as it comes out of the oven, then slowly pour the lemon syrup over the top. This allows the syrup to soak into the cake, creating a moist and flavorful finish.
Step 7: Let the Cake Cool
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This helps the drizzle set perfectly.
