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
Scale
- 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.