Lemon drizzle cake

British

Intermediate

Dessert

Top view of a trio of lemon drizzle cakes with rose water icing

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Lemon Drizzle Cake
With Rosewater Icing: An Elegant Twist To A Tea-time Classic

Name: ~Lemon Drizzle Cake~ With Rosewater Icing: An Elegant Twist To A Tea-time Classic
Total time: 65 min
Yield: 1
Cuisine: British
Ingredients: For the Cake:; 2 cups All-purpose flour (plain flour); 1 cup Caster sugar (superfine sugar); ¾ cup (170g) Unsalted butter (softened); 3 Large eggs; ¼ cup Whole milk; 3 tbsp Fresh lemon juice; 2 tbsp Lemon zest (from 2-3 lemons); 2 tsp Baking powder; ¼ tsp Salt; 1 tsp Vanilla extract; For the Lemon Drizzle Syrup:; ¼ cup Fresh lemon juice; ⅓ cup Caster sugar; For the Rosewater Icing:; 1½ cups Icing sugar (powdered sugar); 1-2 tsp Rosewater (adjust to taste); 2-3 tbsp Fresh lemon juice; 1-2 tsp Milk (if needed); For Garnish:; as needed Lemon zest; as needed Dried rose petals (food-grade); as needed Fresh edible flowers (optional)

65 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg + Egg

Diet

Gracing afternoon tea tables since the 1960s, lemon drizzle cake is a moist, buttery cake that is loved for its tangy lemon flavour and signature crunchy-sweet topping. This recipe swaps the usual lemon icing for a rosewater one, bringing in familiar Middle Eastern flavours to an otherwise British classic.

Ingredients

UNITSIngredients

For the Cake:

2 cupsAll-purpose flour (plain flour)

1 cupCaster sugar (superfine sugar)

¾ cup (170g)Unsalted butter (softened)

3Large eggs

¼ cupWhole milk

3 tbspFresh lemon juice

2 tbspLemon zest (from 2-3 lemons)

2 tspBaking powder

¼ tspSalt

1 tspVanilla extract

For the Lemon Drizzle Syrup:

¼ cupFresh lemon juice

⅓ cupCaster sugar

For the Rosewater Icing:

1½ cupsIcing sugar (powdered sugar)

1-2 tspRosewater (adjust to taste)

2-3 tbspFresh lemon juice

1-2 tspMilk (if needed)

For Garnish:

as neededLemon zest

as neededDried rose petals (food-grade)

as neededFresh edible flowers (optional)

Follow
Directions

Description - Step 1

Prepare and preheat

Preheat your oven to 180°C. Grease and line a 9x5-inch loaf tin or an 8-inch round cake tin with parchment paper, ensuring the paper overhangs, for easy removal after baking. Zest the lemons using a fine grater, being careful to avoid the white pith. Juice the lemons and set aside.

Description - Step 3

Combine dry and wet ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold half of the flour mixture into the butter mixture using a spatula. Add the milk and lemon juice, then fold in the remaining flour mixture. Mix until just combined; don't overmix as this can make the cake dense. The batter should be smooth and have a dropping consistency.

Description - Step 5

Make and apply lemon drizzle

While the cake is baking, prepare the drizzle by mixing the lemon juice and sugar in a small bowl until the sugar dissolves. As soon as the cake comes out of the oven, poke holes all over the top using a skewer or toothpick. Slowly pour the lemon drizzle over the hot cake, allowing it to soak in. The sugar will create a beautiful, crunchy topping. Leave the cake to cool completely in the tin.

Step 1

Prepare and preheat

5 minutes

Step 2

Make the cake batter

10 minutes

Step 3

Combine dry and wet ingredients

5 minutes

Step 4

Bake the cake

40-45 minutes

Plate it up!

Plating Instructions

Serve the cake on a wooden board, where you add the drizzle and icing.

Pairing Instructions

This cake pairs well with Earl Grey tea, and for a special occasion, serve it with a glass of chilled wine. Add a dollop of whipped cream and lemon curd for an indulgent treat.

Garnishing Instructions

Arrange thin lemon slices on the side, letting the rosewater icing shine.