Hairy Bikers Lemon Drizzle Cake Recipe

This Hairy Bikers Lemon Drizzle Cake Recipe is a moist and zesty classic, which includes fresh lemon juice and soft butter. It’s a classic, foolproof recipe, ready in about 1 hour.

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Hairy Bikers Lemon Drizzle Cake Recipe 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 Recipe

1. Preheat and prep the tin: Preheat oven to 180°C (160°C Fan / Gas 4). Grease a 900g (2lb) loaf tin and line it with parchment paper, letting it overhang for easy removal.
2. Combine ingredients: Add flour, sugar, soft butter, eggs, baking powder, and lemon zest to a large bowl.
3. Mix the batter: Beat with an electric mixer for 1–2 minutes until smooth and pale. Don’t overmix.
4. Fill and bake: Pour the batter into the loaf tin, level the top, and bake for 45–50 minutes.
5. Check for doneness: Insert a skewer into the center of the cake. If it comes out clean, it’s ready.
6. Prepare the drizzle: Mix lemon juice and granulated sugar in a bowl while the cake bakes.
7. Add the drizzle: Let the cake sit in the tin for 5 minutes. Pierce it all over with a skewer, then spoon the drizzle on top slowly.
8. Cool and serve: Allow the cake to cool completely in the tin. The drizzle will form a crisp, sugary crust. Lift out and serve.

Recipe Tips

• Why use self-raising flour? It includes baking powder, ensuring a good rise.
• Can I make this in a round tin? Yes, but adjust baking time slightly and watch for doneness.
• How to avoid overmixing: Beat just until smooth—overmixing can make it dense.
• How long does it keep? It stays moist for up to 3 days in an airtight container.
• Can I freeze lemon drizzle cake? Yes, wrap tightly and freeze without the drizzle, then add fresh drizzle after thawing.

What To Serve With Lemon Drizzle Cake

This sweet, tangy loaf pairs beautifully with:

• A cup of Earl Grey or herbal tea
• Vanilla ice cream
• Lemon curd or Greek yogurt
• Fresh berries
• Clotted cream (for a decadent touch)

How To Store Lemon Drizzle Cake

Room Temperature: Store in an airtight container for up to 3 days.

Freeze: Wrap in plastic wrap and foil and freeze for up to 1 month. Thaw at room temperature.

Lemon Drizzle Cake Nutrition Facts

• Calories: 395 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 50g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make lemon drizzle cake gluten-free?
Yes, use a gluten-free self-raising flour blend and ensure your baking powder is gluten-free.

Why is my cake sinking in the middle?
It might be underbaked—make sure it’s fully set before removing from the oven.

Can I reduce the sugar?
You can reduce it slightly, but the drizzle depends on sugar to form a crisp crust.

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can be used in a pinch.

What if I don’t have a loaf tin?
Use a similar-sized cake tin and adjust the baking time accordingly.

Try More Recipes:

• Hairy Bikers Key Lime Pie Recipe
• Hairy Bikers Halloumi Tray Bake Recipe
• Hairy Bikers Cassoulet Recipe