lemon drizzle cake

As I sit here enjoying a piece of this freshly baked lemon cake, being washed down by a cup of scorching black coffee, I’m taken back to the Amalfi coast. The smell of fresh lemons and coffee in the air, I have to admit I even have a glass of sparkling mineral water fizzing away next to my laptop. Sparkling water always reminds me of holidays in Italy for some reason; those lovely green San Pellegrino bottles everywhere you look. My friend Seatbelt says you should never trust anyone who drinks sparkling water. Why pay for water when you can spend the money on alcohol instead?

There’s something a little bit Italian about this cake. It’s so simple, just a few good quality, fresh ingredients thrown together, like most good Italian recipes. I close my eyes and am transported back to a little Italian restaurant, a spoon full of lemon sorbet in hand, full after a big carb heavy meal. My idea of heaven. From memory I’ve bunged on about red and white checkered table laden taverna’s in a previous blog post I’m sure of it. But with international travel off the cards at the moment (nothing like a global pandemic and a newborn in the house to make you feel the opposite of hopeful when it comes to planning overseas holidays), this sweet lemon drizzle cake is the closest I’ll be getting to an Italian taverna for the time being.

I love making these sort of cakes. The ones where I don’t need to fuss, where I have all of the ingredients in the house already. All you need is some butter, sugar, eggs, flour, milk and lemons. It’s easy to make, has a lovely fresh lemony tang to it and if you’re in to citrus, it’s a great little afternoon treat to get you through to dinner time.

I have my good friend Kate to thank for the huge bag of lemons. I’m doing my best to get through them. I made a big jar of preserved lemons yesterday and this lemon cake today. The million dollar question being – what will it be tomorrow?

So as I sit here in my kitchen in country NSW, a far cry from the Amalfi Coast, I start thinking that for once, Seatbelt might be right. Drinking sparkling water is pretty uppety I guess. Maybe I’ll stop buying it.

Maybe I’ll just stick to wine.

It helps to have the butter at room temperature before you cream the butter and sugar. But – don’t fret if it’s rock hard when you go to make this – just whack it in the microwave for a bit.
It’s cooked once a skewer comes out clean.
The lemon drizzle icing is so easy!
Perfect for an afternoon pick me up treat.
What’s another word for moist?

lemon drizzle cake

Lo’s tips

– The icing will be runny – you want it to drizzle down the sides of the cake.
– Alternatively, use oranges or mandarins instead, or even a mixture of the two.

125 grams softened butter
3/4 cups of caster sugar
2 x eggs
2 x cups of SR flour
1/4 cup of milk
1/4 cup of lemon juice

1 x cup of icing sugar
2 x tablespoons of lemon juice
Lemon zest, for decorating

– Preheat the oven to 170 degrees and grease and line a small round cake tin.
– Cream butter and sugar in a stand mixer (or using a handheld mixer) until combined.
– Add eggs, one at a time whilst continuing to mix slowly.
– Gradually add the flour and milk alternatively while mixing on a low speed. Add lemon juice.
– Up the ante on the mixer and give it a good stir until smooth. (Use a spatula to scrape down the sides if you have to).
– Scrape in to the prepared tin and cook for 35/40 minutes or until a skewer comes out clean.
– Cool cake on a wire rack before drizzling the icing over the top and scattering lemon zest.

– To make icing, simply combine the icing sugar and lemon juice and stir.

I’d love to know what you think of this recipe! Leave a comment below. xx

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