Welcome to our fantastic lemon cake recipe from the UK. It’s easy to make and full of zest. This cake is known for its simple method that guarantees success. It’s perfect for anyone, even if you’re new to baking. You’ll find all the ingredients in your kitchen, and you only need one bowl to mix them. The whole process takes less than an hour. It’s the ideal sweet treat for British tea-time. Or whenever you fancy something bright and tasty. Loved by many, our lemon cake recipe UK is a classic that’s made its way into homes all over the UK.
Introduction to Our Ultimate Lemon Cake Recipe
Our ultimate lemon cake recipe, upgraded on April 24th, 2024, brings together fail-proof baking skills and the rich taste of lemons. Perfect for anyone in the UK craving a moist lemon drizzle cake. It’s so easy, even beginners can do it. Just mix everything in one bowl to make a yummy loaf that’s the perfect mix of sweet and tangy.
The recipe calls for 2 cups (240 g) of all-purpose flour with a bit of cornstarch for a smooth texture. To keep it moist, we use both unsalted butter and vegetable oil. Plus, the sugar and fresh lemon zest add a lovely sweetness.
Including 4 large eggs makes the cake rich. We also add milk, yogurt, and lemon juice to keep it super moist. Then, we bake it at 180 °C for about 33 minutes until it’s perfectly golden.
To decorate, you can choose between a lemon cake recipe UK curd and cream cheese frosting or a simple lemon drizzle. You can use lemon curd, butter, icing sugar, and lemon juice to make it taste amazing.
Below is a table with all the nutritional details and key ingredients for this cake:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 240 g | Mixed with cornstarch |
| Cornstarch | 30 g | For texture |
| Unsalted butter | 170 g | Plus additional 200 g for decoration |
| Vegetable oil | 60 g | For moisture |
| Granulated sugar | 300 g | For sweetness |
| Lemon zest | 3 tbsp | Enhancing lemon flavour |
| Large eggs | 4 | For richness |
| Milk | 90 g | For moisture |
| Yogurt | 115 g | For acidity and moisture |
| Fresh lemon juice | 58 g | For tanginess |
| Self-raising flour | 350 g | For structure |
| Medium eggs | 7 | For traditional baking |
| Lemon juice for drizzle | 75 ml | Mixed with caster sugar |
| Caster sugar for drizzle | 75 g | For sweetness |
| Nutrition per serving | 381 kcal | Estimated |
Ingredients You’ll Need
Our ultimate lemon cake recipe is made with carefully chosen ingredients. Each one adds to the cake’s moist, zestful character. The basic ingredients make the lemon cake recipe UK rich and full of flavour, a delight for anyone.
Here’s what you’ll need:
- 225g self-raising flour
- 2 tsp baking powder
- 4 medium eggs (or weighing 5 medium eggs in their shells to equal 250g)
- 225g soft margarine or butter
- 225g caster sugar, preferably golden for a subtle hint of caramel
- Zest of 2 unwaxed lemons
- 2 tsp milk
To make the drizzle:
- 75ml lemon juice
- 75g caster sugar
We make a two-layer, 20cm round cake that serves 12 with these measurements. Unwaxed lemons give a lively zest. We suggest using British free-range eggs. You can swap golden caster sugar with brown sugar for different tastes, yet the cake’s essence stays wonderfully simple and effective.
This recipe also fits those lemon cake recipe UK with various dietary needs. It’s vegetarian and free from nuts, peanuts, sesame, soya, and more. It’s a great choice for many people.
| Nutrient | Per Serving (estimation) |
|---|---|
| Calories | 277kcal |
| Carbohydrates | 32.3g |
| Protein | 4.1g |
| Fat | 14.9g (4g saturated) |
| Sodium | 262.8mg |
| Sugar | 19.2g |
Adapting the lemon cake recipe UK for different tin sizes is easy with an ingredients calculator. With the right mix, you get a tender, moist delight for any event.
Step-by-Step Baking Instructions
In this part, we’ll show you how to bake a lemon cake with a delightful lemon drizzle topping. Follow the steps closely for a delicious, tangy cake.
- Preheat your oven to 180°C (160°C fan). Ready a 19×7 cm cake tin by greasing and lining it.
- Beat 175 g of unsalted butter and 175 g of caster sugar in a bowl until light and fluffy, about 5 minutes.
- One by one, add three eggs, mixing well after each. Make sure each egg is mixed in before adding the next.
- Sift 225 g of self-raising flour and 1 teaspoon of baking powder together. Fold these into the butter mixture gradually.
- Blend in 2 tablespoons of milk, zest of two large lemons, and juice of one lemon until the batter is smooth.
- Put the batter in the cake tin and smooth the top. Bake for 45-50 minutes, or until a skewer comes out clean.
- For the drizzle, heat 75 g of sugar and the juice of one lemon until the sugar is dissolved and the mix is about 35°C.
- After baking, leave the cake in the tin. Make holes in it with a skewer.
- Gently pour the warm lemon drizzle over the cake. Make sure it soaks in well, flavouring the cake with tanginess and sweetness.
- Wait for the cake to cool in the tin on a rack before taking it out. This helps it keep moist.
By sticking to these instructions, you’ll get a wonderfully moist lemon cake with a tasty lemon drizzle topping. Mastering lemon cake recipe UK the baking method and lemon drizzle technique ensures an amazing outcome. Enjoy this classic treat with family and friends!
| Detail | Info |
|---|---|
| Serving Size | 12 |
| Preparation Time | 15 minutes |
| Cooking Time | 60 minutes |
| Ingredients | 5 organic/free-range medium eggs, 300g caster sugar, 140ml double cream |
| Recipe Author | Raymond Blanc |
| Lemon Glaze Temperature | 35°C |
Why This Lemon Cake Recipe UK is a Must-Try
Our lemon loaf cake UK is a hit for British tea times. It mixes tangy freshness with a moist feel, making it perfect for any event. Fresh lemon juice and zest make its flavour stand out, offering a lively taste.
This lemon cake recipe UK represents traditional British baking but is also flexible. You can make a large triple-layer cake or 16-18 cupcakes. Plus, it stays fresh in the fridge for days or can be frozen for later, combining taste with convenience.
We use exact measures of butter, sugar, and eggs to get the cake just right. For an extra kick, you can add lemon curd to the buttercream. Self-raising flour and baking powder help the cake rise perfectly, making this a favourite among bakers.
This lemon loaf cake UK stands out in home baking, ready to make any tea time special. Its unique zing leaves a memorable impression, making it more than dessert. Here’s why this cake is special:
| Key Feature | Detail |
|---|---|
| Servings | 12 |
| Best Within | 24 hours |
| Keeps in Refrigerator | 3-4 days |
| Freezing Time | Up to 3 months |
| Adaptable for Cupcakes | YES (16-18 large cupcakes) |
| Key Ingredients | 225g unsalted butter, 225g caster sugar, 4 medium eggs, 225g self-raising flour, 2 tsp baking powder, zest and juice of 2 lemons |
| Buttercream Pairing | Lemon flavour, optional lemon curd |
| Suitable for Vegetarians | YES |
| Vegan-Friendly | NO |
| Baking Tin Versatility | Single tin, two layers, or triple layers |
| Special Tools | 8″ cake tins, digital kitchen scales, electric hand mixer, piping bags |
Dive into this zesty lemon cake and enjoy one of Britain’s treasured treats. Experience the rich flavour and moist texture that makes our lemon loaf cake UK famous.
How to Store Lemon Drizzle Cake: Tips for Storing and Freezing Lemon Cake
Keeping your moist lemon drizzle cake recipe UK fresh and tasty is essential. It’s best to store your lemon cake in an airtight container at room temperature. This way, it will stay soft and full of flavour for 3-5 days. Avoid putting it in the fridge, as this can make it hard and less enjoyable.
For keeping your cake fresh longer, freezing is a great idea. For example, Mary Berry’s famous lemon drizzle cake can be frozen for a month. Make sure the cake is completely cool. Then wrap it carefully in two layers of cling film and a layer of foil. If it’s a sponge or fruit cake, use greaseproof paper first. Don’t ice or cut the cake before freezing to keep it whole.
To thaw frozen lemon drizzle cake topping, move it to the fridge the day before you need it. It needs about 8 hours to thaw, ideally wrapped, to stop water from getting on it. Once it’s thawed, let it get to room temperature before adding any decorations or serving. To enjoy the best flavour and texture, eat the cake within three months of freezing.