Lemon Drizzle Cake

Bake Off Version from Great British Bake Off – Bake it Better – Classic Cakes 


  • 175g unsalted butter, very soft (but not runny)
  • 250g caster sugar
  • 3 beaten medium eggs (room temperature)
  • 100ml milk, at room temperature
  • Finely grated zest of 2 medium lemons
  • 250g self-raising flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Drizzle
    • Zest of 1 medium lemon
    • Juice of 2 medium lemons
    • 100g caster sugar


  1. Preheat the oven to 190°C (160°C),350°F, Gas 4, Grease the tin with butter and line the base and sides with a long strip of baking paper.
  2. In a large mixing bowl add sugar, eggs, milk and zest to the butter. Sift over the flour, baking powder and salt.
  3. Beat everything together using a wooden spoon or whisk. Start slowly so that ingredients don’t go everywhere then increase to a medium-high beat. After a minute or so until you have a very smooth and creamy cake mix.
  4. Put mixture into the tin and spread evenly making sure the mix is all level and to the edges.
  5. Bake for 55-60 minutes until the top is golden brown. Insert a skewer or cocktail stick into the centre to check the cake is done, should come out clean.

Baked NYC – Lemon Syrup from Baked: New Frontiers in Baking

  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar


  1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completed dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
  2. Line a half sheet pan with greaseproof paper and invert the loaves onto the pan use a toothpick to poke holes in the tops and sides of the loaves.
  3. Brish the tops and sides of the loaf with the syrup, let it soak into the cake and brush again. Le the cake cool copletely, at least 30 minutes.

Baked NYC – Lemon Glaze from Baked: New Frontiers in Baking


  • 2 cups icing sugar, siftted, or more if needed
  • 4 – 6 tablespoons fresh lemon juice


  1. In a small bowl, whisk the sugar and initially 4 tbsp of lemon juice. The mixture should be thick but pourable. If mixture is too stuff add up to another 2 tbsp of juice and whisk again adding small amount of juice or sugar until you have the right consistency.
  2. Pour the glaze over the top of each loaf and let it drip down the sides. Let the glaze harden, about 15 minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s