Moist lemon drizzle cake recipe without ground almonds, one of the most loved cake recipes. And most probably the easiest one to whip up.
It might not look as posh as other luscious cream cakes, but the flavour is definitely the winner here. Tangy, yet sweet, moist and gorgeously golden, this cake is pure heaven. Put the kettle on, it’s time for a tea party!
I like using lemon in most of my baking, whether it’s just lemon extract, zest or juice; one can never go wrong with it. It gives a fresh zesty flavour even to the most boring food. Not sure if it’s because of its happy colour, but when l think of lemon, l can imagine lovely hot days.
Can you tell that l’m already looking forward to Spring? Gosh, this winter’s been a long one. I badly want some warmth, sunshine, a cool glass of lemonade, and of course, a big fat piece of lemon drizzle cake. Is it too much to ask for a hammock as well? I guess so.
Although, l must say l’d just be happy with a bit of sunshine. In case you don’t know, this is England, where every sunny day should be fully enjoyed as if it was your last day, after all, you never know if you’re going to have another one. Not for a while, at least. If you like lemons, you will love my Meringue nests with lemon curd, they are out of this world. So tangy and indulgent.
Back to my lemon drizzle cake, when l say it’s an easy recipe, l really mean it. All it takes is mixing all ingredients together, put the mixture in a cake tin, oven on, and voilà! Your cake is ready before you know it. I just love that you only need simple ingredients that you already have for sure.
Double the amount of the ingredients listed below if you want to make a bigger one or maybe you want to use a rectangle tray, instead of a round one. Just keep an eye on the oven to make sure you don’t burn it, a thinner layer of batter will be baked a lot sooner. And do use the lemon syrup while the cake is still hot, the sponge will absorb it way better this way. Such a delish!
Moist lemon drizzle cake recipe without ground almonds, one of the most loved cake recipes. And definitely the easiest to whip up. Tangy, yet sweet, moist and gorgeously golden, this is a family favourite.
- 140 g plain flour (1 1/4 cups)
- 150 g caster sugar (3/4 cup)
- 75 g unsalted butter (at room temperature)
- 2 medium eggs
- 2 tbsp full-fat milk
- zest and juice from one large lemon
- 1 tsp baking powder
- a pinch of salt
Sift the flour and add it to a large bowl together with 100 g of sugar, eggs, butter, baking powder, salt and lemon zest.
Use an electric mixer to mix everything together to a smooth, creamy consistency.
Flour and grease a round cake tin (mine is a 16x9 cm with loose base), then place the mixture into it.
Bake in the preheated oven at 180 degrees C (350 degrees F) for 35-40 minutes, keeping an eye on it.
To make the syrup, mix the lemon juice with 50 g of sugar.
Once the cake is out of the oven, remove it from the tin, brush the top with the lemon syrup, then leave it to cool down completely.