Luscious Lemon Delight: Baking Delia Smith’s Lemon Drizzle Cake

Welcome! Today, we’re baking a special cake called Lemon Drizzle Cake. This cake is famous because of Delia Smith, a well-known cook who makes yummy and easy recipes. This cake is special because it’s really soft and has a delicious lemon taste.

Delia Smith’s recipe is simple, so anyone can try it, even if you’re new to baking. We’ll look at the basic things you need and show you each step to make this tasty lemon cake. Get ready to bake a cake that’s perfect for sharing with friends and family! Let’s start and have some fun in the kitchen.

How To Make Delia’s Lemon Drizzle Cake Recipe Overview

This Double Lemon Drizzle Cake is the epitome of citrus indulgence. It’s a recipe that balances the tangy punch of lemons with the comforting sweetness of syrup. The cake itself is moist, with a luxurious lemony syrup that seeps into every pore, topped with a crispy, sugary crust. This recipe serves about 8-10 people and takes approximately 50-60 minutes to bake, with an additional 15 minutes of preparation time.

Ingredients

For the cake:

  • 200g self-raising flour
  • Juice of 2 large lemons
  • 1 ¼ teaspoon baking powder
  • 200g spreadable butter
  • 4 large eggs
  • Grated zest of 4 large lemons
  • 200g golden caster sugar
  • 50g poppy seeds

For the syrup:

  • Juice of 4 large lemons
  • 150g golden granulated sugar
  • 75g golden icing sugar, sifted
  • Grated zest of 2 large lemons
  • To decorate:
  • 2 tablespoons golden granulated sugar, mixed with 1 ½ teaspoons poppy seeds

Instructions

  1. Preheat your oven to 170°C (340°F). Grease and line a loaf tin.
  2. In a mixing bowl, cream together the butter and golden caster sugar until fluffy.
  3. Beat in the eggs, one at a time, adding a spoonful of flour with each to prevent curdling.
  4. Fold in the remaining flour and baking powder gently, then add the lemon zest, lemon juice, and poppy seeds.
  5. Pour the mixture into the prepared tin and bake for 50-60 minutes until golden and a skewer comes out clean.
  6. For the syrup, heat lemon juice, zest, icing sugar, and granulated sugar in a pan until the sugar dissolves. Pierce the warm cake all over with a skewer and pour over the syrup.
  7. For the topping, sprinkle the sugar-poppy seed mix over the cake. Let it cool in the tin before slicing.

Also Try: Elevating Delia Smith Bread Pudding Recipe: Creative Twists on the Classic

Nutritional Value (per serving)

Calories: Approximately 400

Fat: 18g

Saturated Fat: 10g

Carbohydrates: 55g

Sugar: 35g

Protein: 5g

Sodium: 200mg

Pairings for Lemon Drizzle Cake

Lemon Drizzle Cake is a flexible dessert that goes well with many different sides. Here are some delightful pairing options:

Fresh Berries: A bowl of mixed berries, like strawberries, raspberries, or blueberries, complements the cake’s citrusy flavor and adds a refreshing touch.

Whipped Cream: A dollop of lightly sweetened whipped cream can balance the tanginess of the lemon.

Lemon Curd: For an extra lemony kick, serve the cake with a side of tangy lemon curd.

Earl Grey or Chamomile Tea: These teas, with their floral and citrus notes, are a perfect match for the lemony flavor of the cake.

Coffee: A cup of freshly brewed coffee or a cappuccino can complement the sweet and tart flavors of the cake.

Yogurt or Greek Yogurt: A side of plain or vanilla yogurt adds a creamy texture and slight tang, making it a healthier option.

Mascarpone Cheese: Spread a little mascarpone on a slice for a creamy and rich addition.

Custard: Serve the cake with a side of warm or cold custard for a comforting dessert experience.

Prosecco or Sparkling Wine: For a celebratory touch, a glass of Prosecco or sparkling wine pairs beautifully with a light and zesty cake.

FAQs

How long can I store this cake?

Storing this Lemon Drizzle Cake is easy. It stays fresh and tasty for up to 3 days. Just keep it in an airtight container at room temperature. The lemon syrup in the cake helps to keep it moist during this time. If it’s really warm where you live, you might want to store it in the fridge. Just bring it to room temperature before serving for the best flavor and texture. Enjoy your cake over a few days!

Can I use regular sugar instead of golden caster sugar?

Yes, you can definitely use regular sugar instead of golden caster sugar in this Lemon Drizzle Cake. While golden caster sugar adds a slight caramel-like richness, regular sugar works well too. The cake will still have its delightful lemony sweetness and moist texture. Just use the same amount of regular sugar as the recipe calls for golden caster sugar. So, don’t worry if you don’t have golden caster sugar on hand, your cake will still turn out delicious!

Is there a dairy-free alternative to butter?

Sure, making this Lemon Drizzle Cake dairy-free is easy! Just replace the butter with a dairy-free spread. There are plenty of options available, like margarine or plant-based butter. They work just as well in the recipe. Use the same amount as you would with regular butter. This swap makes the cake suitable for those who are lactose intolerant or following a vegan diet. So go ahead, and enjoy baking and eating this delightful cake, dairy-free style!

Can I freeze this cake?

Yes, you can definitely freeze this Lemon Drizzle Cake! It’s a great way to keep it longer. Just wrap the cake well in cling film or aluminum foil before freezing. It’ll stay good for about a month. When you’re ready to enjoy it, let it thaw at room temperature. Before serving, you might want to add a fresh sprinkle of sugar or a little extra lemon zest for that just-baked taste. Freezing is a handy option for enjoying this cake later!

Conclusion

This Double Lemon Drizzle Cake is a delightful treat that’s sure to brighten any day. Its perfect balance of tart and sweet, coupled with a moist texture, makes it a favorite. Enjoy baking and indulging in this lemony delight!

Delia Smith Lemon Drizzle Cake Recipe

Delia Smith Lemon Drizzle Cake Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 8

Ingredients
  

For the cake:

  • 200 g self-raising flour
  • Juice of 2 large lemons
  • 1 ¼ teaspoon baking powder
  • 200 g spreadable butter
  • 4 large eggs
  • Grated zest of 4 large lemons
  • 200 g golden caster sugar
  • 50 g poppy seeds

For the syrup:

  • Juice of 4 large lemons
  • 150 g golden granulated sugar
  • 75 g golden icing sugar sifted
  • Grated zest of 2 large lemons

To decorate:

  • 2 tablespoons golden granulated sugar mixed with 1 ½ teaspoons poppy seeds

Instructions
 

  • Preheat your oven to 170°C (340°F). Grease and line a loaf tin.
  • In a mixing bowl, cream together the butter and golden caster sugar until fluffy.
  • Beat in the eggs, one at a time, adding a spoonful of flour with each to prevent curdling.
  • Fold in the remaining flour and baking powder gently, then add the lemon zest, lemon juice, and poppy seeds.
  • Pour the mixture into the prepared tin and bake for 50-60 minutes until golden and a skewer comes out clean.
  • For the syrup, heat lemon juice, zest, icing sugar, and granulated sugar in a pan until the sugar dissolves. Pierce the warm cake all over with a skewer and pour over the syrup.
  • For the topping, sprinkle the sugar-poppy seed mix over the cake. Let it cool in the tin before slicing.

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