When it comes to baking, some recipes become so beloved that they not only become staples in your kitchen but also become intertwined with memories. That’s the magic of Nigella Lawson’s Lemon Drizzle Cake-a cake that doesn’t just satisfy a sweet tooth but invites you into a world of citrusy joy. It’s one of those recipes that feels both luxurious and effortlessly achievable, which is exactly why it’s been a hit in kitchens all over the world. I remember the first time I baked it-it was a rainy afternoon, and I was feeling nostalgic for something comforting yet bright. The zesty lemon aroma that filled my kitchen wasn’t just the smell of a cake baking; it was the scent of warmth, nostalgia, and the kind of homey happiness that’s hard to replicate.
There’s something so wonderfully simple about this cake, yet its combination of moistness, sweetness, and tang makes it unforgettable. It’s one of those recipes you can trust to impress guests or, let’s be honest, devour on your own, because each bite feels like a little indulgence you earned. So let’s dive into the details of Nigella’s iconic Lemon Drizzle Cake. Whether you’re baking for the first time or you’ve made this cake a thousand times, there’s something truly comforting about revisiting this recipe again and again.
Nigella Lawson’s Lemon Drizzle Cake Recipe
Now, there are many lemon drizzle cakes out there, but Nigella’s is one that’s consistently praised for its balance of simplicity and sophistication. What I love most about this recipe is how it celebrates the essence of lemon, using both the zest and juice, so every bite is a burst of bright citrus. It’s not about complicated techniques or over-the-top ingredients; it’s about elevating something as simple as a cake with the freshness of lemon. Her approach is accessible-everything is mixed in one bowl, making it easy to prepare, even on a busy day when you just need something to bring a bit of joy.
I’ll never forget how I felt when I first made this cake. As it baked, the smell was so intoxicating I could hardly wait for it to cool enough to glaze. And when I finally cut into it, the crumb was so moist, and the drizzle on top-oh, that drizzle-was perfection. It was light yet indulgent, tart yet sweet, and the combination was nothing short of brilliant. It’s no wonder this cake is one of Nigella’s signature bakes.
Ingredient List
Nigella keeps the ingredients list fairly simple, but each one plays a crucial part in bringing this cake together. Here’s what you’ll need:
- 200g (1 cup) of unsalted butter: This gives the cake its rich, tender crumb.
- 200g (1 cup) of caster sugar: A finer sugar, it dissolves more easily and adds just the right level of sweetness.
- 3 large eggs: These help bind the cake together and contribute to the fluffiness of the crumb.
- 200g (1 1/2 cups) of self-raising flour: This is the foundation for the cake’s rise.
- 1 tsp of baking powder: Just a little added boost to make sure your cake stays light and airy.
- 2 lemons: You’ll need the zest and the juice of both lemons. The zest adds a fragrant, citrusy depth, while the juice gives that punch of tangy flavor.
- 1/2 tsp of vanilla extract: This adds a soft undertone of warmth to balance out the citrus.
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For The Drizzle
- 100g (1/2 cup) of caster sugar: This will dissolve into the lemon juice, creating the signature syrupy drizzle that seeps into the cake.
- 2 tablespoons of lemon juice: The key to the tangy, sweet glaze that gives the cake its irresistible finish.
If you’re anything like me, you’ll be tempted to tweak the recipe by adding an extra squeeze of lemon or a little more sugar, but trust Nigella’s proportions-they strike the perfect balance between the richness of the butter and the zing of the lemon. The drizzle soaks into the warm cake, creating a moist texture that will have you going back for another slice without even realizing it.
How To Make Nigella Lawson’s Lemon Drizzle Cake?
Making this cake is as straightforward as the ingredient list suggests. The best part is that it all happens in one bowl. Here’s how it goes:
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Preheat The Oven
Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper. I like to grease it with butter too, just to be sure the cake slides out easily.
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Cream The Butter And Sugar
In a large bowl, cream the butter and caster sugar together until it becomes light and fluffy. You can use a hand mixer or do it by hand-either way, this step is key to getting that tender, airy texture. The mixture should be pale and smooth.
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Add The Eggs
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Don’t worry if the batter looks a little curdled at this stage-once you add the flour, it all comes together.
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Sift In The Dry Ingredients
Sift in the self-raising flour and baking powder. Gently fold everything together until just combined. You don’t want to overwork the batter, or you might end up with a dense cake.
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Add The Lemon Zest And Vanilla
Zest the lemons directly into the bowl and fold that in along with the vanilla extract. You can already start to smell the citrus notes. Once it’s all mixed, the batter should be smooth and a little thick.
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Bake The Cake
Pour the batter into your prepared tin and smooth the top. Pop it in the oven and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should have risen beautifully and have a light golden color.
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Make The Lemon Drizzle
While the cake is baking, make the drizzle by mixing the lemon juice and caster sugar together in a small bowl. Once the cake is done, take it out of the oven and while it’s still warm, prick the top all over with a skewer or fork. This allows the drizzle to soak into the cake, creating that luscious, tangy sweetness.
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Glaze The Cake
Pour the drizzle over the warm cake. Let it sit and absorb the syrupy glaze, which will slowly sink into the crumb, leaving you with a moist, lemony treat.
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Cool And Serve
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. It’s so tempting to dive in straight away, but giving it time to cool helps the texture set and ensures the drizzle stays intact.
Things I Learned
Baking this cake taught me a few things that I now consider essential for any bake:
- The power of simple ingredients: When it comes to baking, less can really be more. The combination of butter, sugar, eggs, and fresh lemon is what makes this cake so unforgettable.
- Let the lemon shine: It’s easy to drown out the citrus with too much sweetness or other flavors, but the beauty of this cake is in its simplicity. The lemon really has a chance to shine, and that balance between tart and sweet is what makes each bite so delightful.
- Trust the process: Like many of Nigella’s recipes, this cake relies on a few key techniques-creaming the butter and sugar, folding in the flour gently, and making sure the drizzle is added while the cake is still warm. Trusting these steps is what gives you that perfect, melt-in-your-mouth crumb.