Nigella’s Lemon Drizzle Cake is made with butter, flour, baking powder, sugar, eggs, milk, lemon, and a sweet, lemony icing creating a moist tangy treat that only takes 40 minutes to be ready!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Lemon Drizzle Cake Recipe:
- Quick and Easy: Simple to prepare with minimal ingredients and steps.
- Deliciously Moist: The lemon syrup keeps the cake moist and flavorful.
- Perfect Balance: Combines sweet and tangy flavors for a refreshing taste.
- Versatile treat: It is suitable for various occasions, from everyday snacks to special events.
❓ What Is Nigella’s Lemon Drizzle Cake Recipe?
Nigella’s Lemon Drizzle Cake is a traditional British dessert featuring a spongy, lemon-flavored mixture of butter, flour, baking powder, sugar, eggs, milk, and lemon, topped with tangy lemon icing that soaks into the cake for extra moisture and flavor.
🍋 Nigella Lemon Drizzle Cake Ingredients
For The Cake:
- 4 ounces softened butter (make sure it’s soft)
- 6 ounces of self-rising flour
- 1 teaspoon baking powder
- 6 ounces of superfine sugar
- 2 large eggs
- 6 tablespoons milk
- 1 large lemon (unwaxed, finely grated rind)
For The Icing:
- 1 large lemon (juice of)
- 4 ounces of superfine sugar
🍞 How To Make Nigella Lemon Drizzle Cake
- Set the oven’s temperature to 180 degrees C/gas mark 4.
- Use baking parchment to line an oblong tin (about 9 by 8 inches). A round tin with the same capacity would also work.
- Toss all of the cake ingredients into a large mixing bowl and whisk until smooth, around 2 to 3 minutes.
- Pour the mixture into the pan and use the back of the spoon to even it out.
- Bake for 30 to 40 minutes or until golden and firm to the touch.
- Mix the icing ingredients and pour them over the cake while it is still hot.
- Allow to cool in the tin, then cut into squares.
đź’ Recipe Tips
- Use room temperature ingredients for a smoother batter and better rise.
- Grate the lemon rind finely to distribute the zest’s flavor throughout the cake evenly.
- Pour the icing over the cake while it’s hot for better absorption and a moist texture.
- Line the baking tin with parchment paper to prevent sticking and ensure easy removal.
🍧 What To Serve With Lemon Drizzle Cake?
Serve Lemon Drizzle Cake with a cup of tea or coffee, a dollop of whipped cream, a scoop of vanilla ice cream, or a lemon pot.
🎚 How To Store Leftovers Lemon Drizzle Cake?
- In The Fridge: Wrap leftover lemon drizzle cake in plastic wrap or keep it in an airtight container for up to 5 days.
- In The Freezer: Freeze leftover lemon drizzle cake in a freezer-safe container or wrap it in foil for up to 3 months.
🥵 How To Reheat Leftovers Lemon Drizzle Cake?
- In The Oven: Warm leftover lemon drizzle cake slices on a baking sheet in a preheated oven at 300°F for 10 to 15 minutes.
- In The Microwave: Heat leftover lemon drizzle cake slices in a microwave-safe dish on medium power for 20 to 30 seconds or until warmed.
FAQs
Why is my lemon drizzle cake wet in the middle?
Your lemon drizzle cake may be wet in the middle if the edges cook faster than the center, leaving it undercooked.
Why is my lemon drizzle cake taste bitter?
Your lemon drizzle cake may taste bitter if there’s an excess of baking soda or baking powder in the recipe.
Why did my lemon drizzle cake burn?
Your lemon drizzle cake may burn if too much fat is used to grease the tin, leading to excessive browning.
Why is my lemon drizzle cake not cooked in middle?
Your lemon drizzle cake may not cook in the middle if the oven door is opened before it sets.
Try More Nigella Lawson Recipes:
Nigella Lemon Drizzle Cake Nutrition Facts
Amount Per Serving
- Calories 326
- Total Fat 17g
- Saturated Fat 10g
- Trans Fat 0.6g
- Cholesterol 102mg
- Sodium 370mg
- Potassium 58.5mg
- Total Carbohydrates 40g
- Dietary Fiber 0.6g
- Sugars 26g
- Protein 4.1g
Nigella Lemon Drizzle Cake
Description
Nigella’s Lemon Drizzle Cake is made with butter, flour, baking powder, sugar, eggs, milk, lemon, and a sweet, lemony icing creating a moist tangy treat that only takes 40 minutes to be ready!
Ingredients
For The Cake:
For The Icing:
Instructions
- Set the oven’s temperature to 180 degrees C/gas mark 4.
- Use baking parchment to line an oblong tin (about 9 by 8 inches). A round tin with the same capacity would also work.
- Toss all of the cake ingredients into a large mixing bowl and whisk until smooth, around 2 to 3 minutes.
- Pour the mixture into the pan and use the back of the spoon to even it out.
- Bake for 30 to 40 minutes or until golden and firm to the touch.
- Mix the icing ingredients and pour them over the cake while it is still hot.
- Allow to cool in the tin, then cut into squares.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
Grate the lemon rind finely to distribute the zest’s flavor throughout the cake evenly.
Pour the icing over the cake while it’s hot for better absorption and a moist texture.
Line the baking tin with parchment paper to prevent sticking and ensure easy removal.