Go Back
Print
Photograph of Lemon Drizzle Slice with a Crunchy Sugary Top

Lemon Drizzle Slice with a Crunchy Sugary Top

This Lemon Drizzle Slice with a Crunchy Sugary Topping has a light, fluffy, moist and buttery sponge base, bursting with zesty lemon, and is drizzled with a sweet, tangy and crunchy lemon topping. Fresh and delicious, it is little wonder that Lemon Drizzle is such a popular and classic cake.

Course afternoon tea, Cake, Morning Coffee, treat
Cuisine British
Keyword cake, drizzle cake, lemon, slices
Prep Time 10 minutes
Cook Time 35 minutes
Servings 16
Author Susan

Ingredients

For the basic cake –

  • 130g unsalted butter, at room temperature
  • 130g caster sugar
  • 2 eggs
  • 160g plain/all-purpose flour
  • 20g corn flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 100g sour cream or natural yoghurt
  • grated zest from 2 medium sized lemons

For the drizzle –

  • 5-6 tablespoon/juice from 2 medium sized lemons
  • 150g granulated sugar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. First make the sponge cake: it is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.

  4. Measure all the remaining ingredients, apart from the lemon zest, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.

  5. Use an electric whisk to beat until combined. This should take less than a minute.

  6. Grate the lemon zest directly into the bowl and fold into the cake batter. Be careful not to over-mix at this stage.

  7. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.

  8. Bake in the centre of a preheated oven for 25 – 35 minutes until cooked. It is cooked when:

    – the centre feels springy when lightly touched with your finger and no imprint remains

    – a toothpick inserted into the centre of the cake comes out clean

    – the cake is beginning to come away from the sides of the tin/dish.

  9. For the Crunchy Topping: juice the lemons.

  10. Weigh the sugar into a mixing bowl and add the lemon juice. Stir well to mix

  11. Place the hot cake and cooling rack over a baking tray. This is just to catch any drips and ensure that there is less mess to clear up.

  12. Spoon the drizzle evenly over the top of the cake and leave the cake to cool.

  13. When the cake is cool, slice into 16 squares.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl and electric whisk
  • 20cm/8inch square tin lined with baking parchment
  • mixing bowl for the crunchy topping
  • grater
  • reamer