Lemon Drizzle Cake

Lemon Drizzle Cake

A delectable Lemon Syrup drizzled overtop adds moisture and sweetness to lovely Lemon Drizzle Cake. 

Lemon Drizzle Cake
Serves: approximately 12
  • 1 cup unsalted butter, softened
  • 1¼ cups plus 2 tablespoons granulated sugar, divided
  • 1 tablespoon fresh lemon zest
  • 4 large eggs
  • 2 cups self-rising flour, sifted and divided
  • ¼ teaspoon vanilla extract
  • Lemon Syrup (recipe follows)
  • Garnish: assorted fresh berries and edible flowers*
  1. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Line bottom with parchment paper and spray paper with cooking spray.
  2. In a large mixing bowl, beat together butter, 1¼ cups sugar, and lemon zest until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition, adding 2 tablespoons flour with the last egg to help prevent curdling. Add vanilla extract, stirring until incorporated. Using a rubber spatula, fold in remaining 1¾ cups plus 2 tablespoons flour until combined.
  3. Using an offset spatula, spread batter into prepared pan, creating a level surface. Tap pan gently on counter-top to level and reduce air bubbles.
  4. Bake until edges of cake are golden brown and a wooden pick inserted in center comes out clean, 43 to 45 minutes. Let cake cool in pan for 5 minutes. Using a skewer, deeply pierce cake at least 20 times. Slowly pour Lemon Syrup over cake, letting it absorb. Sprinkle remaining 2 tablespoons sugar over cake. Let cake cool completely in pan. Remove from cake pan.
  5. Garnish with fresh berries and edible flowers, if desired. Serve immediately.
* We used Micro Sun Daisies from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com

Lemon Drizzle Cake can be made up to 3 days in advance and stored at room temperature in an airtight container. Garnish just before serving.

Lemon Syrup
Serves: 1 cup
  • ⅓ cup water
  • ⅓ cup granulated sugar
  • ½ cup strained fresh lemon juice
  1. In a small saucepan, heat ⅓ cup water and sugar over medium-high heat, stirring occasionally, just until water simmers and sugar dissolves. Let cool. Add lemon juice, stirring until combined. Use immediately.


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