While I was thinking of recipe ideas, I chanced upon the wonderful idea of incorporating lemon into a cake! I feel that the tangy sourness of the lemon matched with the sweetness of the sugar is definitely a wonderful combination. My mouth was watering before I even started baking, and it is still now while writing this post even though I have already ended my baking 😋. The thinking of something sour always make my mouth water!
I present to you this Lemon Drizzle Cake!
I mean what is there not to like about it? Especially the idea of incorporating the mixture of lemon juice and sugar right after it comes out from the oven! The sugar crystals that remain after cooling adds an interesting dimension to the bake through a crunchy texture on top of a soft and moist lemon cake!
This will definitely be one of my go to cakes if I am craving for something sour! There is a well-liked harmony between sourness and sweetness that I absolutely adore and I hope you do adore this Lemon Drizzle Cake too!
Especially the idea of incorporating the mixture of lemon juice and sugar right after it comes out from the oven! The sugar crystals that remain after cooling adds an interesting dimension to the bake through a crunchy texture on top of a soft and moist lemon drizzle cake!
This will definitely be one of my go to cakes if I am craving for something sour! There is a well-liked harmony between sourness and sweetness that I absolutely adore and I hope you do too!
Time Taken: 2/5 ( Minimal time needed )
Accessibility of Ingredients : 5/5 ( Very Accessible )
Overall difficulty: 1/5
- 1 cup or 120g of plain flour
- 1/2 cup or 100g of caster sugar
- 1/4 cup or 50g of granulated sugar
- 1 1/4 teaspoon or 5g of baking powder
- 1/4 teaspoon or 1.4g of table salt
- grated zest of a whole lemon ( mine measured 2 teaspoons )
- 1/2 cup or 125g of butter, softened at room temperature
- 2 large eggs at room temperature ( 60g each including the shell )
- 1/4 cup or 60ml of whole milk, at room temperature
- juice of one lemon ( I unfortunately forgot to measure this but just get as much juice as possible out of the lemon you’re using, but approx 45-60ml )
- 8×8 inch or 20x20cm baking tray
- Aluminium foil
- Mixing bowls
- Fork and Spoon
- Measuring cups
- Preheat your oven to 180 degrees C or 350F.
- Beat your butter until it is soft. Add in the 1/2 cup of caster sugar and cream the butter and sugar together until light and fluffy.
- Add the eggs one by one, mixing each time such that the egg is fully incorporated before adding the next. I notice this by seeing if there are still any dark yellow streaks of egg yolk amongst the batter.
- Add in the milk to the mixture and mix.
- Add in the flour, baking powder, zest and salt and stir well until they’re incorporated. Do not overmix the flour or the gluten will be over activated and the cake will become tough instead of light and airy.
- Add the cake batter into the prepared tray and bake between 28 and 33 minutes or until a toothpick inserted in the middle comes out clean.
- While you’re waiting for the cake to be baked, mix the lemon juice and the remaining portion of granulated sugar until the sugar dissolves.
- Once the cake is out of the oven, place it on a wire rack.
- Use a skewer and poke the cake at 2cm intervals to create holes for the lemon juice to seep in. Pour the lemon sugar mixture over the top of the cake evenly and allow the cake to cool.
- Serve and enjoy! They can be kept up to 4 days in an airtight container but best eaten on the day and after its made.
The cake will be sticking to the aluminium foil so please do remove it gently! You can also use parchment paper instead. Personally I chose aluminium foil as I removed the cake from the tin to cool and the aluminium foil base that I created would be able to contain the lemon sugar mixture.
Enjoy the cake,
Bakeomaniac, Javier Tan!