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The Ultimate Lemon Drizzle Cake

30th March 2020 by Louise
Lemon Drizzle
Lemon Drizzle

When I’m in need of a little comfort, this is my go to cake.  Light, zingy and citrusy, perfect with a cup of tea and a good book.  If you fancy, add a few berries for extra texture and fruitiness. Raspberries work incredibly well, straight from the freezer, as does blueberries and  blackberries. The key to a good cake is to use butter and eggs at room temperature. Take time with beating the butter and sugar together and add the egg slowly. Taking these steps ensures a light and airy cake.

This tea-time treat is good for a few days due to the ground almond, if it lasts that long!

Print Recipe
5 from 1 vote

The Ultimate Lemon Drizzle Cake

Prep Time25 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert/Fika
Servings: 6 people

Equipment

  • 20cm Cake tin or 900g Loaf tin

Ingredients

  • 175 g Butter room temperature
  • 175 g Caster sugar
  • 100 g Self raising flour or plain flour + 1 tsp baking powder
  • 75 g Ground almond
  • 3 large eggs room temp
  • A handful of frozen fruit optional
  • zest of 2 large lemons juice of 1 large
  • 50 g Demerara of granulated sugar

Instructions

  • Whisk the butter and sugar together until really light and fluffy, at least 5 minutes. Crack the eggs into a bowl and whisk lightly with a fork. Add a literally a tablespoon of egg at a time to the butter mixture, scraping down the sides of the bowl occasionally. It's worth taking time with this as this will ensure a super light cake.
  • Combine the flour with the ground almond and zest of the lemons. Fold in 3 additions to the cake batter. Pour into a greased and lined 20cm cake tin or a 900g loaf tin. If you're adding berries just sprinkle a handful on the top, pushing them in slightly.
  • Bake at 160C fan for 40-42 minutes in the cake tin or 50 minutes in a loaf tin. Test to see if it’s ready by inserting a cocktail stick in the centre of the cake, it should come out clean.
  • Juice the lemon and add the sugar, stir and pour over the baked cake as it comes out of the oven.
  • Cool in the tin for 20 minutes before placing on a plate.

Tips:

  • Have all your ingredients ready before you start.
  • Use butter and eggs at room temperature
  • Use the zest of 3 limes and the juice of 2 instead of lemon.

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Category: Autumn, Baking, Cakes, Spring, Summer, WinterTag: baking, cake, fika
Previous Post:Coconut SaladSri Lankan Coconut Salad (Gotu Kola Sambol)
Next Post:Roasted Cauliflower FalafelRoasted Cauliflower Falafel

Reader Interactions

Comments

  1. Ally White

    13th March 2021 at 11:57 am

    5 stars
    Yum!

    Reply
    • Louise

      13th March 2021 at 1:23 pm

      Glad you like it Ally :-))

      Reply
  2. Deborah

    6th June 2023 at 11:52 am

    Gorgeous tender cake and so very moreish. Elevated with a handful of raspberries.

    Screams garden party! The pop of bright raspberries in the crumb certainly gives a wow; it was moist and full of deliciousness! Especially with the lemon juice and demerara drizzle giving a nice crunch and great lemon flavour.

    My cake took 39 minutes to bake in fan oven. Rotated at 30 minutes. Your timings are spot on Louise! Just perfect at anytime of the day. Thank you for sharing!

    Reply
    • Louise

      9th June 2023 at 7:07 am

      Definitely a family favourite here Deborah. I’m delighted you love it too.

      Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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