Lemon Drizzle Cake – The Best Lemon Cake is the Easiest Lemon Cake – Food Wishes

This Mary Berry inspired lemon drizzle cake recipe isn’t just one of the most delicious cakes ever, but also one of the easiest. If you’re someone who doesn’t bake cakes because of all the steps, this simple “mix and bake” method is for you. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/lemon-drizzle-cake-recipe-7507864

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Hello this is Chef John from foodwishes.com with lemon drizzle cake that’s right this is one of the tastiest easiest cakes ever and don’t just take my word for it Mary Berry says the same thing and I should know because this is basically her recipe that I’ve adapted a little bit

And if you’re someone that doesn’t make cakes because you don’t like all those steps and techniques then you’ve come to the right place since all we’re going to do here is dump a bunch of stuff in a bowling mix so with that let’s go ahead and get started

By dumping a bunch of stuff in a bowl starting with a little touch of white sugar and then over that we will grate the zest from two lemons and as you probably know by now all that beautiful fragrant lemon flavor really comes from the zest and if we wanted to

We could just grate this in and then continue on with the rest of the ingredients but you know me in my optional steps so what I’m gonna do what I hope you do also if you have time is it after this is graded in we will give it a mix

And then we’ll let it sit for like an hour or even a half hour would be fine and what will happen is that sugar is going to dry out all those oils which I really do think improves the flavor and if you need some proof go try our

State fair lemonade recipe where we use the exact same technique there which by the way is called oleosaccharum which means oily sugar but anyway like I said this is optional so you decide I mean you are after all the Evelyn rows of how this recipe goes and in case

You’re wondering that’s the woman credited with inventing this recipe so after mixing I did let mine sit for one hour before I continue down with the rest of the ingredients which will include some self-rising flour plus a little extra baking powder and definitely a nice pinch of salt

And then before we add the rest of the ingredients let’s go ahead and give that a quick stir oh and don’t worry if you can’t find or don’t have self-rising flour in the written recipe we always tell you how to make your own which is basically just

Done by adding some baking powder to all-purpose flour and once we’ve given that a quick mix we can go ahead and add our butter which must be has to be pretty soft okay the only way to make this incredibly easy recipe hard is to try to use some cold stiff butter

And that’s it we’ll finish up with four whole eggs plus a little splash of milk and we’ll get in there with our electric mixer or whisk if we’re into a little bit of a workout and we will mix this starting off slowly at first and then once everything starts to come

Together we can turn our speed up to high and we will continue mixing this until it just comes together and we’re looking at a light fluffy batter which if your butter is nice and soft will only take like a minute but if your butter is cold and hard it will take way

Longer than that and there’s a good chance you’ll be wearing some of the batter because those hard pieces of butter will be flying everywhere but anyway like I said we will mix that until we have a nice light fluffy batter which hopefully looks something like this

And once that’s set we can transfer that into our prepared loaf pan and by prepared all I mean is that we lined our pan with a couple buttered pieces of parchment paper okay one going across the middle and one going from end to end which is going to make it a lot easier

To remove our cake and that’s it let’s go ahead and take our batter and transfer it in and as we do let’s make sure we’re pushing that spatula into the corners so that we don’t get any big pockets of air and by shaking the end of that spatula

Back and forth it will kind of Wiggle the batter which will basically have the same effect and then once that’s been transferred in and we’ve cleaned off our spatula before it goes in the oven we would give it the old Shaka Shaker plus definitely a few old tapatappas to make sure everything’s

Nicely settled down and that’s it our cake is now ready to transfer into the center of a 350 degree oven for about 50 minutes or so or until a wooden skier stuck in the center comes out clean and while our cake is bacon we can go ahead and make our lemon drizzle

Which is really the key to the whole operation and all we need to do for that is add some sugar to a bowl and then pour in the juice from those two lemons we zested and then we’ll take a whisk and start whisking and we will keep whisking until

That Sugar dissolves and we’ve created what is basically a lemon syrup and I’m sure you’re going to do a thorough job with this but just to hedge our bets before we pour this over the cake later we can go ahead and give it another whisking just to be safe

And that’s it by now our cake should be done and as you can see it’s baked up to a beautiful golden brown so it does look done but we have to test it anyway and like I said if you stick a skewer in the middle and it comes out clean it’s done

And then what we’ll do is just let this sit and rest for five minutes before we grab our skewer again since we want to poke this cake all over and while it’s probably pretty obvious what these holes are going to allow is for our drizzle to get down into the cake

Since we want full penetration as well as complete permeation so we’ll go ahead and Pierce that all over all the way down to the bottom at which point we can take our lemon drizzle and start ladling it over the top and I guess if you wanted you could just

Pour it from the bowl but I feel like a ladle gives us a little more control and maybe allows for a little more even saturation but if I’m being honest I think I just like to do it this way because it takes longer and it’s sort of part of the meditation

And the ritual which has value that goes Way Beyond anything practical and that’s it once our cake has been thoroughly drizzled we have to let it sit and cool down all the way to room temp at which point in a perfect world we wrap it up and we pop it in the fridge

Overnight before we serve it okay I really do think this is better if we age it for a day but at the very least let it cool all the way down and once it is cool we can go ahead and remove it from the pan Which thanks to

Those two pieces of parchment is going to be very easy and then Pro tip before you transfer this onto whatever platter you’re going to serve it make sure you’ve loosened that parchment paper underneath so that that comes off nice and easily because if you don’t it might stick a little bit like this

And since the cake is not chilled and still pretty fragile it could break but happily mine didn’t and then in real life just go ahead and slice this and start eating okay I decide to add a little more icing to the top that I did with some powdered sugar and more lemon juice

Since I sort of wanted some visible drizzles on the top for the pictures except as soon as I squirted that on it soaked right into the cake and sort of disappeared but that was fine because it actually did help stick on the next thing I garnished with which are some beautiful lemon zest

Curls that you have to have this special zesting tool to do but I do so I did and I went ahead and Scattered those over the top which I will edit since that took me about 20 minutes to arrange them exactly how I wanted but it was totally worth it because

Check it out and like I said I really do like to refrigerate this before I slice in but I really wanted to taste some so I sliced a piece off the end which of course is going to be the least moist and tender piece but if this end piece is amazing which

It was you know those beautiful center cut pieces are going to be even more incredible so I took a few bites and was extremely happy and then I plated up a real piece from the center and I garnished it so everyone could tell I went to culinary school in the early 80s

And that my friends for such an incredibly simple cake to make really is fantastic both texturally and taste wise all right it’s sweet of course but not too sweet plus we are getting both kinds of lemon flavor okay that intense fragrant lemon flavor from the zest plus that bright acidic lemonyness from the

Juice so this really is my favorite all-time lemon cake in fact it might just be one of my favorite cakes oh and if you think we used a lot of that lemon drizzle in this recipe we really didn’t okay compared to some recipes that are pretty much fully

Saturated with the syrup this would be considered on the dry side but that is definitely a relative term since there is nothing dry about this cake and if you did want to soak it with more of that lemon drizzle syrup go ahead and sometimes instead of calling this

Lemon drizzle cake I’ll call it lemon drizzle loaf because obviously loafs have less calories than cakes so just a little bit of branding advice as we finish up but whether you call this a loafer cake this is definitely something you’re going to want to bake which is why I

Really do hope you give this a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always enjoy thank you