Traditional British Lemon Drizzle Sponge Cake Recipe

Method

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm deep square tin or a standard loaf tin with greaseproof paper.

2. In a large mixing bowl or a stand mixer, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy.

3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour.

4. Sift the self-raising flour and baking powder into the bowl. Add the lemon zest and gently fold everything together using a large metal spoon or spatula until just combined.

5. Spoon the batter into the prepared tin and level the top with a palette knife. Bake for 30–35 minutes, or until the sponge is golden, springy to the touch, and a skewer inserted into the centre comes out clean.

6. While the cake is baking, prepare the drizzle by mixing the granulated sugar with the fresh lemon juice in a small bowl. Do not let the sugar dissolve completely; you want that characteristic crunch.

7. As soon as the cake comes out of the oven, use a cocktail stick to prick holes all over the surface. Pour the lemon and sugar mixture evenly over the hot cake.

8. Leave the cake to cool completely in the tin. This allows the lemon juice to soak into the sponge while the sugar forms a crisp crust on top.

Notes

Questions