Nigella’s Lemon Drizzle Cake is a light, zesty, and irresistibly moist treat that’s perfect for any occasion. This cake combines the tartness of fresh lemons with a sweet, buttery sponge, finished with a simple lemon syrup drizzle that soaks into the cake, making each bite refreshing and delicious. With Nigella’s straightforward approach, this lemon drizzle cake is easy to make and sure to become a favorite.
What is Nigella Lemon Drizzle Cake?
Nigella Lemon Drizzle Cake is a classic British cake that features a moist, buttery sponge infused with lemon zest. After baking, the cake is soaked in lemon syrup, creating a sweet and tangy flavor profile. This cake is light, yet full of bright lemon flavor, and perfect for afternoon tea, dessert, or a simple snack.
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Why You Should Try This Recipe
- Easy to make: Simple ingredients and straightforward instructions make this cake ideal for both beginners and seasoned bakers.
- Bursting with lemon flavor: The combination of lemon zest in the batter and lemon syrup drizzled on top gives this cake a vibrant citrus kick.
- Perfectly moist: The lemon syrup seeps into the sponge, keeping the cake moist and flavorful.
- Versatile: It’s an excellent choice for afternoon tea, dessert, or even as a gift for friends and family.
- Classic yet refreshing: A perfect balance of sweet and tangy flavors that everyone will love.
Ingredients Needed to Make Nigella Lemon Drizzle Cake
- 225g (8 oz) unsalted butter – softened for easy mixing.
- 225g (8 oz) caster sugar – for a light, sweet base.
- 4 large eggs – at room temperature.
- 225g (8 oz) self-raising flour – sifted to create a fluffy texture.
- 2 tsp baking powder – to ensure a good rise.
- 2 lemons – zest finely grated.
For the drizzle:
- Juice of 2 lemons – for the syrup.
- 100g (3.5 oz) icing sugar – for a sweet lemon glaze.
Equipment
- Mixing bowl – for combining the ingredients.
- Hand or stand mixer – for creaming the butter and sugar.
- 900g (2 lb) loaf tin – for baking the cake.
- Baking parchment – for lining the tin.
- Fine grater – for zesting the lemons.
Instructions to Make Nigella Lemon Drizzle Cake
Step 1: Preheat and prepare the tin
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 900g (2 lb) loaf tin and line it with baking parchment to ensure the cake doesn’t stick.
Step 2: Cream the butter and sugar
- In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is key to creating a soft texture in the cake.
Step 3: Add the eggs
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour to bring it back together.
Step 4: Mix in the flour and lemon zest
- Gently fold in the sifted self-raising flour and baking powder. Be careful not to overmix. Stir in the finely grated zest of 2 lemons to infuse the batter with lemony goodness.
Step 5: Bake the cake
- Pour the cake batter into the prepared loaf tin, spreading it out evenly. Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Step 6: Prepare the lemon drizzle
- While the cake is baking, mix the juice of 2 lemons with the icing sugar to create a simple syrup. Stir until the sugar dissolves completely.
Step 7: Drizzle the syrup
- Once the cake is baked, remove it from the oven and leave it in the tin. While it’s still warm, prick the top of the cake all over with a skewer or fork. Slowly pour the lemon syrup over the cake, allowing it to soak in.
Step 8: Cool and serve
- Let the cake cool completely in the tin before removing it. Slice and serve Nigella Lemon Drizzle Cake with a cup of tea or as a refreshing dessert.
What Goes Well With Nigella Lemon Drizzle Cake
- Whipped cream: A dollop of whipped cream adds richness to the light, zesty cake.
- Fresh berries: Serve with strawberries, raspberries, or blueberries for a burst of fresh flavor.
- Ice cream: Vanilla or lemon-flavored ice cream pairs perfectly with this cake.
- Afternoon tea: Enjoy a slice with a hot cup of Earl Grey or English Breakfast tea.
- Lemon curd: A spoonful of lemon curd adds an extra layer of citrus intensity.
Expert Tips for Making the Best Nigella Lemon Drizzle Cake
- Don’t overmix: When folding in the flour, mix gently to keep the cake light and fluffy.
- Use fresh lemons: Freshly grated lemon zest and lemon juice are essential for the best flavor.
- Drizzle while warm: Pour the lemon syrup over the cake while it’s still warm to ensure it absorbs properly.
- Let it cool completely: Allow the cake to cool fully before slicing to avoid crumbling.
Easy Variations of Nigella Lemon Drizzle Cake
- Lime drizzle cake: Substitute lemons with limes for a twist on this classic recipe.
- Orange drizzle cake: Use oranges instead of lemons for a sweeter, more fragrant version.
- Poppy seed addition: Stir in a tablespoon of poppy seeds for added texture and visual appeal.
- Gluten-free version: Swap the self-raising flour with a gluten-free alternative to make the cake gluten-free.
- Almond twist: Add a handful of ground almonds to the batter for a nutty depth of flavor.
Best Practices to Store Nigella Lemon Drizzle Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you want to keep it longer, store the cake in the fridge for up to a week. Allow it to come to room temperature before serving.
- Freeze: The cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Nigella Lemon Drizzle Cake
- Microwave: Reheat individual slices in the microwave on medium heat for 15-20 seconds.
- Oven: To reheat the whole cake, wrap it in foil and warm it in the oven at 160°C (320°F) for 10-15 minutes.
How Can I Make Nigella Lemon Drizzle Cake Healthier?
- Reduce sugar: Cut back on the amount of sugar used in the drizzle to lighten the sweetness.
- Use whole wheat flour: Substitute part of the self-raising flour with whole wheat flour for added fiber.
- Use a sugar substitute: Try a natural sweetener like honey or maple syrup for the drizzle instead of icing sugar.
Nutrition Value (per serving)
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 1g
FAQs
Why does my lemon drizzle cake drop in the middle?
Lemon drizzle cake can drop in the middle if the oven temperature is too low or the cake batter is undercooked. Opening the oven door too early can also cause the center to sink. Ensure the oven is preheated to the correct temperature and avoid disturbing the cake during baking.
Why does my lemon drizzle cake split at the top?
A lemon drizzle cake may split at the top if the oven temperature is too high, causing the outside of the cake to cook faster than the inside. This forces the cake to rise quickly and crack. To avoid this, bake the cake at the recommended temperature and ensure even heat distribution.
Why is my lemon drizzle cake wet in the middle?
If your lemon drizzle cake is wet in the middle, it may not have baked long enough. Ensure you check for doneness by inserting a skewer into the center of the cake; it should come out clean. If the cake is browning too much on top before being fully baked, cover it loosely with foil and continue baking.
Can I freeze lemon drizzle cake?
Yes, lemon drizzle cake can be frozen. Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To serve, thaw the cake at room temperature before enjoying it.
How do you keep lemon drizzle cake moist?
To keep the lemon drizzle cake moist, pour the lemon syrup over the cake while it’s still warm, allowing it to soak in. The syrup locks in moisture and enhances the cake’s flavor. Store it in an airtight container to maintain its texture.
Can I make lemon drizzle cake gluten-free?
Yes, you can make lemon drizzle cake gluten-free by replacing the self-raising flour with a gluten-free alternative. Ensure the gluten-free flour has a raising agent, or add 1 teaspoon of baking powder per cup of flour.
Final Words
Nigella Lemon Drizzle Cake is a bright and refreshing dessert, perfect for any occasion. It’s ideal for family gatherings, afternoon tea, or simply enjoying a cup of coffee. With its light, moist texture and tangy lemon drizzle, this cake is a must-try for anyone who loves lemon!
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Nigella Lemon Drizzle Cake Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella Lemon Drizzle Cake is a classic British cake that features a moist, buttery sponge infused with lemon zest. After baking, the cake is soaked in lemon syrup, creating a sweet and tangy flavor profile. This cake is light, yet full of bright lemon flavor, and perfect for afternoon tea, dessert, or a simple snack.
Ingredients
- 225g (8 oz) unsalted butter – softened for easy mixing.
- 225g (8 oz) caster sugar – for a light, sweet base.
- 4 large eggs – at room temperature.
- 225g (8 oz) self-raising flour – sifted to create a fluffy texture.
- 2 tsp baking powder – to ensure a good rise.
- 2 lemons – zest finely grated.
For the drizzle:
- Juice of 2 lemons – for the syrup.
- 100g (3.5 oz) icing sugar – for a sweet lemon glaze.
Instructions
Step 1: Preheat and prepare the tin
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 900g (2 lb) loaf tin and line it with baking parchment to ensure the cake doesn’t stick.
Step 2: Cream the butter and sugar
- In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is key to creating a soft texture in the cake.
Step 3: Add the eggs
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour to bring it back together.
Step 4: Mix in the flour and lemon zest
- Gently fold in the sifted self-raising flour and baking powder. Be careful not to overmix. Stir in the finely grated zest of 2 lemons to infuse the batter with lemony goodness.
Step 5: Bake the cake
- Pour the cake batter into the prepared loaf tin, spreading it out evenly. Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Step 6: Prepare the lemon drizzle
- While the cake is baking, mix the juice of 2 lemons with the icing sugar to create a simple syrup. Stir until the sugar dissolves completely.
Step 7: Drizzle the syrup
- Once the cake is baked, remove it from the oven and leave it in the tin. While it’s still warm, prick the top of the cake all over with a skewer or fork. Slowly pour the lemon syrup over the cake, allowing it to soak in.
Step 8: Cool and serve
- Let the cake cool completely in the tin before removing it. Slice and serve Nigella Lemon Drizzle Cake with a cup of tea or as a refreshing dessert.
