Delightful Twist on a Classic: My Version of Delia Smith’s Double Lemon Drizzle Cake

There’s something truly magical about the humble lemon drizzle cake. It’s a classic that never fails to impress, combining the simplicity of ingredients with the complexity of flavors. My rendition of Delia Smith Lemon Drizzle Cake is a testament to this – a recipe that balances the tangy zestiness of lemons with the sweet, syrupy goodness that makes this cake a perennial favorite. Whether it’s a sunny afternoon treat or a comforting dessert for a cozy evening, this lemon drizzle cake is a delightful journey of flavors that promises to brighten up your day.

Why You’ll Be Glad To Try This Recipe

You’ll be glad to try this recipe for several reasons. Firstly, it’s a delightful twist on a classic favorite, bringing a richer, more indulgent lemon flavor to every bite. The use of four lemons ensures a deep, citrusy taste that’s both refreshing and satisfying. Secondly, the addition of poppy seeds offers a unique texture, making each slice interesting and enjoyable.

Moreover, this recipe is straightforward and foolproof, perfect for both novice and experienced bakers. It’s an excellent way to impress guests or treat yourself to a homemade, gourmet-style cake. Lastly, the joy of baking and the aroma of fresh lemon cake filling your kitchen is an experience in itself, making this recipe a must-try for any baking enthusiast or lemon lover.

How To Make Delia Smith’s Double Lemon Drizzle Cake Recipe Overview

This lemon drizzle cake is a no-fuss, delicious treat that’s perfect for any occasion. It’s an easy recipe that yields a moist, lemony, and irresistibly syrupy cake. The use of four lemons ensures a deep, citrusy flavor that permeates every slice. The cake takes approximately 50-60 minutes to bake and will generously serve about 10 people. It’s not just a dessert; it’s an experience – one that takes you on a journey through a garden of fresh lemons with every bite.

Ingredients

For the Cake:

  • Self-Raising Flour (210g): Forms the base of your cake, giving it structure and lightness. It’s essential for that perfect, fluffy texture.
  • Baking Powder (1.2 teaspoons): Acts as a leavening agent, helping your cake rise beautifully as it bakes.
  • Spreadable Butter (210g): Adds richness and moisture, contributing to the cake’s tender crumb.
  • Golden Caster Sugar (210g): Provides sweetness and a hint of caramel-like flavor, enhancing the overall taste.
  • Large Eggs (4): Bind the ingredients together, adding structure and contributing to the cake’s light texture.
  • Lemon Zest (from 4 large lemons): Infuses the cake with a bright, citrusy aroma and tangy lemon flavor.
  • Lemon Juice (from 1 large lemon): Adds moisture and a zesty kick, complementing the lemon zest.
  • Poppy Seeds (48g): Offer a delightful crunch and a nutty flavor, adding an interesting texture to each slice.

For the Syrup:

  • Lemon Juice (from 4 large lemons): The key to the drizzle, it provides a sharp, refreshing flavor that penetrates the cake.
  • Lemon Zest (from 1 large lemon): Enhances the syrup with more lemony goodness, adding depth to the flavor.
  • Golden Icing Sugar (60g), sifted: Sweetens the syrup while its fine texture ensures a smooth pour over the cake.
  • Golden Granulated Sugar (120g): Adds a touch of sweetness and helps create that signature syrupy consistency.

To Decorate:

  • Golden Granulated Sugar (1 rounded tablespoon): Gives a glistening, sweet finish to the cake’s top.
  • Poppy Seeds (1 rounded teaspoon): Adds a decorative touch and a subtle crunch, complementing the lemon flavor.

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 170°C (340°F). Grease and line a loaf tin with baking paper.
  2. Mix Dry Ingredients: Sift the baking powder and self-raising flour together in a bowl.
  3. Cream Butter and Sugar: In a separate bowl, cream the spreadable butter and golden caster sugar until light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time. Ensure each egg is fully incorporated. Add the next egg after.
  5. Lemon Zest and Juice: Stir in the grated zest of 4 lemons and the juice of 1 lemon.
  6. Combine with Flour: Gently fold in the flour mixture until well combined. Stir in the poppy seeds.
  7. Bake the Cake: Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  8. Prepare the Syrup: While the cake is baking, prepare the syrup. In a saucepan, combine the lemon juice, lemon zest, golden icing sugar, and golden granulated sugar. Heat gently until the sugars dissolve.
  9. Drizzle Over Cake: Once the cake is baked, while still warm, prick it all over with a skewer and slowly pour over the syrup, allowing it to soak in.
  10. Decorate: Sprinkle the top of the cake with the mixture of golden granulated sugar and poppy seeds.
  11. Cool and Serve: Allow the cake to cool in the tin before serving.

Also Read: Eve’s Pudding Recipe by Delia Smith

Recipe Tips

  •  Use a kitchen scale for precise measurements, especially for flour and sugar.
  • Ensure butter and eggs are at room temperature for better mixing.
  • Zest your lemons before juicing them. It’s much easier this way.
  • Sift flour and baking powder to avoid lumps and ensure a light cake texture.
  • Mix until just combined to keep the cake light and fluffy.
  • Use a skewer to check if the cake is done. It should come out clean.
  • Poke deep holes in the cake so the syrup soaks through evenly.
  • Drizzle syrup over the cake while it’s still warm for better absorption.
  • Allow the cake to cool completely before slicing for clean cuts.
  • Keep in an airtight container at room temperature to maintain freshness.

Nutritional Value

Each serving approximately contains:

Calories: 400-450 kcal

Fat: 20-25g

Saturated Fat: 10-12g

Carbohydrates: 50-55g

Sugars: 30-35g

Protein: 5-6g

Sodium: 150-200mg

FAQs

Can I use regular sugar instead of golden caster sugar?

Absolutely! You can use regular white caster sugar instead of golden caster sugar in this recipe. The main difference is the flavor. Golden caster sugar has a slightly richer, more caramel-like taste. But using regular sugar won’t change the texture or the overall success of the cake. It’ll still be delicious, just with a lighter, more subtle sweetness. So, go ahead and use what you have on hand!

How do I know when the cake is fully baked?

Use the skewer test to see whether your lemon drizzle cake is done. Stick a thin knife or skewer into the cake’s centre. Your cake is done if it comes out clean and has no batter stuck to it. Also, the cake should be golden brown on top. If the skewer has wet batter on it, give it a few more minutes in the oven and check again. This simple test is a reliable way to ensure your cake is perfectly baked.

Can I make this cake gluten-free?

Yes, you can definitely make this lemon drizzle cake gluten-free. Simply swap the regular self-raising flour with a gluten-free self-raising flour blend. These blends are designed to mimic the properties of regular flour and work well in cakes. Just be sure to check that your baking powder is also gluten-free. This easy substitution allows you to enjoy the same delicious taste and texture, without the gluten. Happy gluten-free baking!

How long does the cake stay fresh?

Your lemon drizzle cake will stay fresh for about three days. To keep it at its best, store it in an airtight container. You don’t need to refrigerate it; just keep it at room temperature. This way, the cake retains its moisture and flavor. After three days, you might notice it starting to dry out a bit. But usually, it’s so delicious that it gets eaten long before then! Enjoy your cake while it’s fresh and zesty.

Can I freeze this cake?

Yes, you can freeze this lemon drizzle cake. It’s best to freeze it without the syrup and decoration. Wrap the cake well in cling film or place it in a freezer-safe container. When you’re ready to enjoy it, thaw the cake at room temperature. Once it’s fully thawed, add the lemon syrup and decorations. This way, you’ll have a fresh-tasting, moist cake whenever you want. Freezing is a great way to extend the life of your homemade cake!

Conclusion

This Double Lemon Drizzle Cake is a delightful treat that’s sure to please any crowd. Its moist, lemony interior, coupled with a sugary, crunchy crust, makes it a perfect dessert for any occasion. Happy baking, and enjoy the zesty sweetness!

Delia Smith Lemon Drizzle Cake Recipe

Delia Smith Lemon Drizzle Cake Recipe

Cook Time 1 hour
Course Dessert
Servings 10 people
Calories 450 kcal

Ingredients
  

For the Cake:

  • 210 g Self-Raising Flour: Forms the base of your cake, giving it structure and lightness. It’s essential for that perfect, fluffy texture.
  • 1.2 teaspoons Baking Powder: Acts as a leavening agent, helping your cake rise beautifully as it bakes.
  • 210 g Spreadable Butter: Adds richness and moisture, contributing to the cake’s tender crumb.
  • 210 g Golden Caster Sugar: Provides sweetness and a hint of caramel-like flavor, enhancing the overall taste.
  • 4 Large Eggs: Bind the ingredients together, adding structure and contributing to the cake’s light texture.
  • 4 large lemons Lemon Zest: Infuses the cake with a bright, citrusy aroma and tangy lemon flavor.
  • 1 large lemon Lemon Juice: Adds moisture and a zesty kick, complementing the lemon zest.
  • 48 g Poppy Seeds: Offer a delightful crunch and a nutty flavor, adding an interesting texture to each slice.

For the Syrup:

  • 4 large lemons Lemon Juice: The key to the drizzle, it provides a sharp, refreshing flavor that penetrates the cake.
  • 1 large lemon Lemon Zest: Enhances the syrup with more lemony goodness, adding depth to the flavor.
  • 60 g Golden Icing Sugar: Sweetens the syrup while its fine texture ensures a smooth pour over the cake.
  • 120 g Golden Granulated Sugar: Adds a touch of sweetness and helps create that signature syrupy consistency.

To Decorate:

  • 1 rounded tablespoon Golden Granulated Sugar: Gives a glistening, sweet finish to the cake’s top.
  • 1 rounded teaspoon Poppy Seeds: Adds a decorative touch and a subtle crunch, complementing the lemon flavor.

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 170°C (340°F). Grease and line a loaf tin with baking paper.
  • Mix Dry Ingredients: Sift the baking powder and self-raising flour together in a bowl.
  • Cream Butter and Sugar: In a separate bowl, cream the spreadable butter and golden caster sugar until light and fluffy.
  • Add Eggs: Beat in the eggs one at a time. Ensure each egg is fully incorporated. Add the next egg after.
  • Lemon Zest and Juice: Stir in the grated zest of 4 lemons and the juice of 1 lemon.
  • Combine with Flour: Gently fold in the flour mixture until well combined. Stir in the poppy seeds.
  • Bake the Cake: Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  • Prepare the Syrup: While the cake is baking, prepare the syrup. In a saucepan, combine the lemon juice, lemon zest, golden icing sugar, and golden granulated sugar. Heat gently until the sugars dissolve.
  • Drizzle Over Cake: Once the cake is baked, while still warm, prick it all over with a skewer and slowly pour over the syrup, allowing it to soak in.
  • Decorate: Sprinkle the top of the cake with the mixture of golden granulated sugar and poppy seeds.
  • Cool and Serve: Allow the cake to cool in the tin before serving.

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