This zesty Hairy Bikers Lemon Drizzle Cake is made with self-raising flour, caster sugar, butter, eggs, and the zest of fresh lemons for a bright, citrusy sponge. The result is a wonderfully moist and tender loaf cake, soaked in a tangy lemon syrup and topped with a delightfully crunchy sugar crust. Perfect for an afternoon tea or a simple dessert, this recipe makes one loaf, enough for 8-10 delicious slices.
Hairy Bikers Lemon Drizzle Cake Ingredients
For the Cake:
- 225g self-raising flour
- 225g caster sugar
- 225g butter, very soft, plus extra for greasing
- 4 large eggs
- 1 tsp baking powder
- Zest of 2 large lemons
For the Drizzle Topping:
- Juice of 2 large lemons (about 100ml)
- 100g granulated sugar
How To Make Hairy Bikers Lemon Drizzle Cake
- Preheat and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line it with a strip of baking parchment that overhangs the two longer sides. This will help you lift the cake out later.
- Combine the ingredients: Place all the cake ingredients – the flour, caster sugar, soft butter, eggs, baking powder, and lemon zest – into a large bowl.
- Mix the batter: Using an electric hand mixer, beat all the ingredients together until the mixture is well combined, smooth, and pale. This should take about 1-2 minutes. Don’t overmix.
- Fill the tin and bake: Spoon the cake batter into the prepared loaf tin and level the surface with the back of a spoon. Bake in the centre of the preheated oven for 45–50 minutes.
- Check for doneness: To check if the cake is cooked through, insert a skewer or cocktail stick into the thickest part of the cake. If it comes out clean, the cake is ready.
- Prepare the drizzle: While the cake is baking, prepare the drizzle topping. In a small bowl, simply mix the lemon juice and the granulated sugar together.
- Drizzle the cake: Once the cake is out of the oven, let it cool in the tin for about 5 minutes. While the cake is still warm, pierce it all over the top with a skewer. Slowly and evenly spoon the lemon and sugar mixture over the cake, allowing it to soak into the sponge.
- Cool and serve: Leave the cake to cool completely in the tin. The sugary syrup will form a delicious, crunchy topping. Once cool, use the baking parchment to lift the cake out of the tin.
Recipe Tips
- Use room temperature ingredients: For a smooth, well-combined batter, make sure your butter and eggs are at room temperature before you start. This helps them incorporate easily and creates a lighter cake.
- Don’t skip the piercing: Poking holes all over the warm cake is a crucial step. It creates channels for the lemon syrup to soak deep into the sponge, making the entire cake moist and flavourful.
- Use granulated sugar for the drizzle: For that signature crunchy topping, you must use granulated sugar, not caster or icing sugar. The larger crystals don’t fully dissolve in the lemon juice, which is what creates the wonderful crunch once it dries.
- Drizzle while warm: It’s important to pour the drizzle over the cake while it’s still warm. A warm cake acts like a sponge and will absorb the syrup much more effectively than a cold one.
What To Serve With Lemon Drizzle Cake
This classic Hairy Bikers Lemon Drizzle Cake is a star on its own and truly needs no accompaniment. The balance of moist, tangy sponge and the sweet, crunchy topping makes it a perfect treat. It is traditionally served in slices with a cup of hot tea or coffee. For a more decadent dessert, you could serve a slice with a dollop of thick crème fraîche or a spoonful of fresh berries.
How To Store Lemon Drizzle Cake Leftovers
- At Room Temperature: This cake is best stored at room temperature to preserve its crunchy topping. Keep it in an airtight container, and it will stay fresh and delicious for up to 3 days. Storing it in the refrigerator can cause the topping to become soft and sticky.
- Freeze: Lemon drizzle cake freezes very well. You can freeze the whole loaf or individual slices. Wrap the completely cooled cake tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.
Hairy Bikers Lemon Drizzle Cake Nutrition Facts
Serving Size: 1 of 10 slices
- Calories: 395 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 280mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 32g
- Protein: 5g
Frequently Asked Questions
- Why did my cake sink in the middle? A cake can sink for a few reasons. The most common are opening the oven door too early before the cake has set, or underbaking. Always use the skewer test to ensure it’s cooked through before removing it from the oven.
- Can I use plain flour instead of self-raising? Yes, but you will need to add more baking powder. If you’re using 225g of plain flour, you should add a total of 3 teaspoons of baking powder to get the right amount of lift.
- How do I get a really crunchy topping? The key to the crunch is using granulated sugar for the drizzle and not over-mixing it with the lemon juice. You want the sugar crystals to remain partially intact. Pouring it over the warm cake and letting it cool completely allows the sugar to dry and form that classic crust.
Hairy Bikers Lemon Drizzle Cake Recipe
Description
The perfect Hairy Bikers Lemon Drizzle Cake recipe. This all-in-one method creates a beautifully moist and zesty lemon loaf cake, which is then soaked in a tangy lemon syrup to create an irresistible crunchy sugar topping. A timeless classic for any occasion.
Ingredients
For the Cake:
For the Drizzle:
Instructions
- Prepare: Preheat oven to 180°C/160°C Fan. Grease and line a 900g (2lb) loaf tin.
- Mix Batter: Place all cake ingredients into a large bowl and beat with an electric mixer until smooth and well combined (about 1-2 minutes).
- Bake: Spoon the batter into the prepared tin and level the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Prepare Drizzle: While the cake bakes, mix the lemon juice and granulated sugar together in a small bowl.
- Drizzle the Cake: Let the cake cool in the tin for 5 minutes. Pierce the warm cake all over with a skewer, then slowly spoon the drizzle mixture over the top.
- Cool: Allow the cake to cool completely in the tin before lifting it out to serve.
