There’s a charming simplicity to baking, and nothing embodies that better than Nigella Lawson’s perfect every time Lemon Drizzle Cake. Picture this: you step into your kitchen on a sunny afternoon, and the refreshing scent of lemons fills the air, mingling with the warm aroma of butter. With just a few basic ingredients and 10 minutes of prep time, you can whip up a dessert that’s not only moist and flavorful but also incredibly easy to make.
This cake captures the essence of British baking—simple, yet elegant, making it the ideal treat for everything from casual afternoons to special occasions. As the cake bakes, the enticing fragrance will have everyone in the house gathering in anticipation, eagerly awaiting that first slice. Whether you’re a seasoned chef or a home cook looking to spice up your dessert repertoire, this lemon drizzle cake is a delightful journey that guarantees satisfaction with every bite. Let’s dive into the recipe that’s sure to become a staple in your baking arsenal!
Why is Nigella Lawson’s perfect every time Lemon Drizzle Cake so loved?
Simplicity at Its Best: With just a handful of ingredients, you can create a delightful treat in only 10 minutes of prep time.
Bursting with Flavor: The vibrant lemon zest and juice infuse the cake with refreshing flavor that will keep you coming back for more.
Moist and Tender: Thanks to the careful balance of butter and sugar, each slice offers a beautifully moist experience.
Versatile Treat: Perfect for afternoon tea or festive celebrations, this cake easily adapts to any occasion.
Quick and Easy: Don’t have much time? This recipe is straightforward and can be navigated by bakers of all skill levels.
Nigella Lawson’s Perfect Lemon Drizzle Cake Ingredients
• For the Batter
- Unsalted Butter (125g) – Provides richness and moisture; substitute with salted butter, omitting additional salt.
- Caster Sugar (175g) – Sweetens the cake, creating a tender crumb; no direct substitute recommended.
- Large Eggs (2) – Adds structure and helps bind ingredients; ensure they are at room temperature for optimal mixing.
- Lemon Zest (from 1 lemon) – Enhances flavor with aromatic oils; freshly grated is ideal for the best taste.
- Self-Raising Flour (175g) – Forms the cake’s structure and provides lift; substitute with all-purpose flour plus baking powder (1 tsp per 100g).
- Pinch of Salt – Balances sweetness; omit if using salted butter.
- Whole Milk (4 tablespoons) – Moistens the batter and aids in leavening; substitute with any milk or non-dairy alternative.
- Lemon Juice (from 1½ lemons) – Adds acidity and moisture; freshly squeezed is recommended for vibrancy.
• For the Syrup and Glaze
- Icing Sugar (100g for syrup and 150g for glaze) – Sweeteners for the cake’s syrup and glaze, enhancing the lemon flavor; no direct substitute recommended.
Now that you’re equipped with the essential ingredients for Nigella Lawson’s perfect every time Lemon Drizzle Cake, it’s time to roll up your sleeves and bring this delightful recipe to life!
How to Make Nigella Lawson’s Perfect Lemon Drizzle Cake
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Preheat your oven to 180°C / 160°C fan / gas mark 4. This step is crucial for ensuring your cake bakes evenly and rises perfectly.
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Cream together the 125g of unsalted butter and 175g of caster sugar in a mixing bowl. Beat until the mixture is light and fluffy, about 3-5 minutes, to achieve a delightful texture.
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Add the lemon zest and 2 large eggs to the buttery mixture. Mix well until fully incorporated, as this adds luscious flavor and binds the ingredients together.
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Fold in 175g of self-raising flour and a pinch of salt gently, taking care not to overmix. Stop when just combined to keep your cake light and airy.
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Pour in 4 tablespoons of whole milk, blending thoroughly until the batter is smooth. The milk will add moisture and enhance the cake’s tenderness.
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Spoon the batter into a buttered and lined 2lb loaf tin. Bake for approximately 45 minutes, or until a skewer comes out clean, indicating it’s perfectly baked.
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Prepare the syrup by heating the juice from 1½ lemons with 100g of icing sugar in a small saucepan over low heat. Stir until the sugar dissolves, creating a lovely glaze.
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Skewer the top of your baked cake gently, then pour the warm syrup over it while still in the tin. This ensures the cake absorbs all that amazing lemon flavor.
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Cool the cake completely in the tin for about 30 minutes before removing it. This allows it to firm up and prevents breaking.
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Mix 150g of icing sugar with a bit more lemon juice to create the glaze. Once the cake is cool, drizzle this mix over the top for a beautiful finish.
Optional: Garnish with a sprinkling of lemon zest for an extra pop of flavor and decoration.
Exact quantities are listed in the recipe card below.
Lemon Drizzle Cake Variations
Embrace your creativity in the kitchen by exploring these delicious twists on a classic.
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Bundt Cake: Use a bundt tin for a stunning presentation; just increase the baking time slightly.
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Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a touch of elegance.
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Coconut Cream: Substitute half of the milk with coconut milk for a tropical flavor that pairs beautifully with lemon.
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Herb Infusion: Incorporate finely chopped fresh basil or thyme to the batter for a unique herbal twist that complements the lemon.
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Blueberry Burst: Mix in a cup of fresh blueberries before pouring the batter into the tin to create a sweet and tangy surprise.
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Spiced Delight: Add 1 teaspoon of ground ginger or cinnamon for a cozy, warm flavor profile that elevates the lemon zest.
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Almond Upgrade: Replace half of the butter with almond butter; this nutty twist brings a whole new depth of flavor.
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Spicy Lemon: Stir in a pinch of cayenne pepper or a few drops of hot sauce for a surprising kick that enhances the lemon!
What to Serve with Nigella Lawson’s Perfect Lemon Drizzle Cake?
Savor the refreshing brightness of your lemon drizzle cake with the perfect pairings that enhance its delightful flavors.
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Aromatic Earl Grey Tea: The delicate notes of bergamot in Earl Grey beautifully complement the zesty lemon, making for an elegant afternoon treat.
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Fresh Berries Medley: Juicy strawberries, raspberries, and blueberries add a burst of sweetness and vibrant color, enhancing every slice’s lemony zing.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream provides a soothing contrast to the cake’s tanginess, creating a comforting dessert experience.
Indulge in the balance of textures and temperatures. The soft cake pairs wonderfully with the cold, creamy ice cream, delighting your taste buds with each bite.
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Lemon Sorbet: A refreshing scoop of lemon sorbet can elevate the dessert’s citrus notes, creating a sophisticated, palate-cleansing finish.
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Whipped Cream: Light, airy whipped cream complements the cake’s density, adding a smooth texture that makes each bite feel indulgent.
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Sparkling Water with Mint: Light and refreshing, sparkling water garnished with mint leaves awakens the senses, making it a perfect non-alcoholic pairing to cleanse the palate between bites.
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Limoncello: For an Italian twist, serve a chilled glass of limoncello after dinner; its intense lemony flavor will harmonize beautifully with your cake.
With these delightful pairings, you’ll create a memorable experience that celebrates the essence of each bite of your Nigella Lawson’s Perfect Lemon Drizzle Cake.
Expert Tips for Nigella Lawson’s Perfect Lemon Drizzle Cake
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Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing, leading to a light cake texture.
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Check Your Oven: Invest in an oven thermometer, as an inaccurate temperature can lead to a cake that sinks in the middle.
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Don’t Peek: Avoid opening the oven door during baking; this could cause temperature fluctuations that might make your cake deflate.
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Cool Before Glazing: Let the cake rest in the tin for at least 30 minutes before removing. This helps maintain its shape and prevents breaking.
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Adjust for Bundt Rounds: If using a bundt tin, increase baking time slightly and check for doneness with a skewer. Enjoy a beautiful presentation with the same delicious flavor!
Storage Tips for Nigella Lawson’s Perfect Lemon Drizzle Cake
- Room Temperature: Store your lemon drizzle cake in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.
- Fridge: If you want it to last longer, refrigerate the cake for up to a week, but be aware it may lose some of its moistness.
- Freezer: For extended storage, freeze wrapped slices in plastic wrap and then in foil for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: If you prefer your cake warm, pop individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing taste.
Make Ahead Options
These Nigella Lawson’s perfect every time Lemon Drizzle Cake preparations are a fantastic way to save time on busy weeknights! You can prepare the batter up to 24 hours in advance; simply cover it tightly and refrigerate it. For best results, wait to pour the glaze on until just before serving to keep that delightful texture intact. Additionally, consider baking the cake a day ahead and storing it in an airtight container at room temperature for up to 3 days, allowing the flavors to develop even more. Just warm the cake slightly in the oven before drizzling with syrup for that freshly baked taste, and enjoy effortless, delicious moments with family!
Nigella Lawson’s Perfect Every Time Lemon Drizzle Cake Recipe FAQs
How do I select the right lemons for my cake?
When choosing lemons for your cake, look for ones that are firm and heavy for their size. They should have a bright yellow skin without any dark spots or blemishes. Freshly squeezed lemon juice from these vibrant fruits will enhance the flavor of your cake, giving it that zesty kick that makes lemon drizzle so delightful!
What is the best way to store my lemon drizzle cake?
Store your lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, where it will stay fresh for up to a week. Just remember, refrigeration may lead to some loss of moistness, so enjoy it at room temperature for the best flavor and texture!
Can I freeze lemon drizzle cake?
Absolutely! To freeze your cake, slice it first for easier serving later. Wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag or aluminum foil. This will help prevent freezer burn. You can freeze the cake for up to 3 months. To enjoy, simply thaw the slices in the fridge overnight before eating, or pop them in the microwave for a quick warm-up!
What should I do if my cake sinks in the middle?
If your lemon drizzle cake sinks, it might be due to a few common issues—like opening the oven door too early or not using room temperature ingredients. Ensure your oven temperature is correctly calibrated with an oven thermometer. Avoid peeking while baking, and always let the cake cool in the tin for at least 30 minutes before removing it. This helps set its structure, preventing any sinking.
Is this recipe safe for pets or allergies?
The ingredients in Nigella Lawson’s perfect every time lemon drizzle cake are not suitable for dogs due to their sugar and butter content. Additionally, the recipe contains eggs and milk, potentially causing allergies in some individuals. If baking for someone with dietary restrictions, consider alternatives such as dairy-free butter or milk substitutes, and ensure all ingredients are properly labeled to avoid any allergic reactions. Enjoy baking safely!
Nigella Lawson's Perfect Lemon Drizzle Cake: A Simple Delight
Ingredients
Equipment
Method
- Preheat your oven to 180°C / 160°C fan / gas mark 4.
- Cream together the 125g of unsalted butter and 175g of caster sugar in a mixing bowl until light and fluffy.
- Add the lemon zest and 2 large eggs, mixing well until fully incorporated.
- Fold in 175g of self-raising flour and a pinch of salt gently, stopping when just combined.
- Pour in 4 tablespoons of whole milk, blending until the batter is smooth.
- Spoon the batter into a buttered and lined 2lb loaf tin and bake for approximately 45 minutes.
- Prepare the syrup by heating juice from 1½ lemons with 100g of icing sugar in a small saucepan until the sugar dissolves.
- Skewer the top of your baked cake gently, then pour the warm syrup over it.
- Cool the cake completely in the tin for about 30 minutes before removing.
- Mix 150g of icing sugar with some lemon juice to create the glaze and drizzle it over the cooled cake.