Lemon Drizzle Cake Recipe

Gluten-free self-raising flour: A type of flour that has baking powder mixed in, suitable for gluten-free baking.

Caster sugar: A fine sugar that dissolves quickly, perfect for baking cakes.

Butter: Softened butter adds richness and moisture to the cake.

Eggs: They provide structure and stability to the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Lemons: Both the zest and juice are used to give the cake its signature lemon flavor.

Icing sugar: Used to make the lemon drizzle, creating a sweet and tangy topping.

When making the lemon drizzle cake, ensure that the butter is fully softened before you start mixing. This will help you achieve a smoother and creamier batter, which is crucial for a light and fluffy texture. Additionally, when adding the eggs, make sure to incorporate them one at a time and mix thoroughly after each addition to avoid curdling. For the lemon drizzle, use freshly squeezed lemon juice for the best flavor, and pour it over the cake while it's still warm to allow the drizzle to soak in properly, creating a moist and flavorful cake.

• gluten-free self-raising flour - Substitute with almond flour: Almond flour is naturally gluten-free and adds a nutty flavor and moist texture to the cake.

• caster sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index, making it a healthier alternative.

• softened butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and moisture to the cake.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseeds and water, providing binding and moisture.

• baking powder - Substitute with baking soda and cream of tartar: Combining baking soda and cream of tartar creates a homemade baking powder that is gluten-free.

• zested and juiced lemons - Substitute with lime zest and juice: Lime zest and juice offer a similar citrus flavor with a slightly different tang.

• icing sugar - Substitute with powdered coconut sugar: Powdered coconut sugar is a natural, unrefined sweetener that can be used to make a healthier icing.

• juiced lemon - Substitute with juiced lime: Lime juice provides a similar acidic and tangy flavor to lemon juice.

• Allow the lemon drizzle cake to cool completely before storing. This ensures that the icing and drizzle set properly and the cake maintains its texture.

• Wrap the cake tightly in cling film or plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• Place the wrapped cake in an airtight container. This adds an extra layer of protection against air and moisture, preserving the cake’s freshness.

• Store the cake at room temperature if you plan to consume it within 3-4 days. Keep it in a cool, dry place away from direct sunlight and heat sources.

• For longer storage, place the wrapped cake in the refrigerator. This can extend its shelf life up to a week. However, note that refrigeration may slightly alter the texture, making it a bit denser.

• To freeze the lemon drizzle cake, first ensure it is completely cooled. Wrap it in cling film or plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped cake in a freezer-safe container or a ziplock bag. Label it with the date to keep track of its storage time.

• The cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake at room temperature for several hours or overnight in the refrigerator.

• For individual servings, slice the cake before freezing. Wrap each slice in cling film and place them in a freezer-safe container. This allows you to defrost only what you need, keeping the rest of the cake fresh.

• To refresh the texture of the lemon drizzle cake after thawing, you can warm it slightly in the microwave for a few seconds or in a preheated oven at a low temperature for a few minutes.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Wrap the leftover lemon drizzle cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking tray and heat for about 10-15 minutes.
  4. Check if the cake is warmed through by inserting a skewer or knife into the center. If it’s warm, it’s ready to serve.

• Microwave Method:

  1. Place a slice of the lemon drizzle cake on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 20-30 seconds. Check if it’s warm enough; if not, continue heating in 10-second intervals until desired warmth is achieved.
  4. Be cautious not to overheat, as this can make the cake rubbery.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack and bring water to a gentle simmer.
  2. Place the lemon drizzle cake on a heatproof plate and cover it with aluminum foil.
  3. Steam for about 5-7 minutes, checking occasionally to ensure it’s heated through.
  4. This method helps retain the cake’s moisture and keeps it soft.

• Toaster Oven Method:

  1. Preheat your toaster oven to 150°C (300°F).
  2. Place the lemon drizzle cake on a piece of parchment paper or directly on the toaster oven tray.
  3. Heat for about 5-10 minutes, checking frequently to avoid over-browning.
  4. This method is quick and helps maintain the cake’s crisp topping.

• Sous Vide Method:

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Place the lemon drizzle cake in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. This gentle method ensures the cake is evenly warmed without drying out.

• Oven: Used to bake the cake at the specified temperature of 180°C (350°F).

• Mixing bowl: Essential for combining ingredients like butter, sugar, eggs, flour, and baking powder.

• Electric mixer: Helps in beating the butter and sugar together until pale and creamy, and mixing in the eggs.

• Sifter: Used to sift the gluten-free self-raising flour and baking powder to ensure there are no lumps.

• Zester: Necessary for zesting the lemons to add fresh lemon flavor to the cake batter.

• Juicer: Extracts juice from the lemons for both the cake batter and the drizzle.

• Baking tin: Holds the cake batter while it bakes in the oven. It should be greased and lined to prevent sticking.

• Skewer: Used to check if the cake is baked through by inserting it into the center and seeing if it comes out clean.

• Fork: Pricks the warm cake all over to allow the lemon drizzle to seep in.

• Small bowl: Used to mix the icing sugar and lemon juice to make the drizzle.

• Spatula: Helps in scraping down the sides of the mixing bowl and transferring the batter into the baking tin.

• Cooling rack: Allows the cake to cool completely after it has been drizzled and before serving.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the baking process.

Use an electric mixer: An electric mixer can speed up the process of beating the butter and sugar together until pale and creamy.

Room temperature eggs: Ensure your eggs are at room temperature. They will mix more easily with the butter mixture.

Preheat the oven early: Turn on the oven before you start mixing. This way, it will be at the right temperature when you’re ready to bake.

Use parchment paper: Line your baking tin with parchment paper for easy removal and less cleanup.