How to Make Lemon Drizzle Cake | Cookery School | Waitrose

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a quick powdered sugar.

Weigh out the butter in a bowl.

Add golden caster sugar to the butter and cream together with electric beaters until pale and fluffy.

Add eggs to the mixture and whisk them in.

Sieve in self-raising flour and fold it in using a spatula, going around the outside and cutting through the middle to avoid knocking out air.

Add whole milk to the batter.

Zest lemons directly into the bowl using a microplane to incorporate essential oils and avoid waste.

Prepare a loaf tin by greasing it with butter and lining it with baking parchment.

Pour the batter into the center of the lined loaf tin, ensuring it is pushed into all corners without needing a super smooth top.

For the syrup, combine caster sugar and the juice of the zested lemons in a small saucepan.

Heat the mixture on medium until the sugar dissolves into the lemon juice, without boiling it.

Slice the reserved lemon zest for decoration.

Once the sugar is dissolved, remove the syrup from heat.

Prick the warm cake with a cake tester to create holes for the syrup to soak in.

Pour the syrup over the cake while it is still in the tin and allow it to soak in.

Lift the cooled cake out of the tin and place it on a serving board.

Decorate the top of the cake with the sliced lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens