Love Drizzle Cake? Check Out my Tangerine Drizzle Cake for a little twist! This zesty cake looks so gorgeous you won’t want to eat it, but once you start you won’t be able to stop!
Lemon Drizzle Cake With A Twist
Lemon Drizzle Cake is a British classic made by pouring sweet lemon syrup over the freshly baked lemon cake. The syrup seeps down into the cake (adding moisture to the cake) and leaves a sweet crunchy glaze over the top. Traditional Lemon Drizzle Cake doesn’t have poppy seeds, but I think they add a texture that really makes the cake.
Step By Step Instructions
Beat together the softened butter and sugar until pale and creamy before adding the eggs.
Add the lemon zest and food coloring (if using) and mix until smooth.
Then sift together the flour, salt, and baking powder.
Mix into the butter mixture until smooth. Then fold in the poppy seeds.
Spread evenly into a greased loaf pan.
Bake until golden brown and a cake tester comes out clean. Leave to cool 5 minutes in the pan.
While the cake is cooling in the pan, mix together the juice of 1 1/2 lemons and ½ cup of sugar to make the drizzle.
Prick the warm cake all over with a fork or a skewer.
While the cake is still warm, transfer to a wire rack and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
Leave on a cooling rack until the icing sets into a glaze. Serve and enjoy!
You can also make muffins using a muffin pan. See where to get the pans and instructions below.
To make this recipe as mini loaves or muffins, follow the recipe instructions add the batter evenly to the pan sections and bake 20 minutes or until a cake tester comes out clean.
Then follow the same drizzle instructions too.
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