Lemon drizzle cake- timeless classic in a small- batch version! This easy bake has a beautiful, light yet moist crumb and is bursting with fresh, zesty flavours!
Today's post is a part of paid collaboration with Tate & Lyle Sugars. All thoughts and opinions are my own.
Apparently, most of the Brits consider lemon drizzle to be their favourite teatime treat. No wonder why, it's an easy, straight-forward bake with beautiful texture and flavours. Perfect for special occasion, but equally good to be eaten on Tuesday afternoon with your favourite cuppa.
Why small batch?
What do you do when you fancy a slice of delicious lemon drizzle cake, but don't want to bake a big loaf? You bake a small-batch cake, ideal for two people to enjoy over a couple of days!
Today's recipe makes perfect, 1 lb loaf which is ideal for a small crowd. However, if you want to turn this bake into a bigger loaf, you can easily double the recipe.
If you enjoy small- batch recipes, be sure to check out this Air Fryer Banana Bread from Upstate Ramblings blog.
What if I don't have self-rising flour?
Just like in my Passion Fruit Drizzle , this recipe calls for self-rising flour. As some of us still struggling to find self-rising flour, it's good to know that you can make your own! You can do so by mixing plain, all purpose flour with some baking powder.
It is recommended that for every 150 g of flour, you add 2 teaspoon of baking powder. Mix both together, then use a fine sieve to sieve this mixture through a couple of times. This way, you will ensure that the baking powder is distributed evenly in the flour.
How to make this cake
Start by creaming the eggs and sugar together. I found hand-held electric mixer works best here. Use a medium speed and cream these ingredients fr about 3 minutes until pale and fluffy.
Next, add beaten egg, just a little bit at a time. Mix well after each addition, until you've used it all. You should have smooth, thick batter at the end.
Sift half of the flour and salt into the batter, and fold gently. Don't over-stir, you want these ingredients to be just incorporated.
Add the yogurt, fold gently again, then finish with sifting the rest of the flour and adding lemon zest. Transfer the batter to the loaf tin and bake!
Tips for making this recipe
As always, one of the most important things is to make sure your ingredients are at room temperature. Especially when it comes to butter, eggs and yogurt/ cream. Room temperature ingredients are easier to combine and will ensure a better, even bake.
There are couple of swaps that you can do in this recipe, in case if you don't have the necessary ingredients:
- you can swap yogurt for cream- I normally use Greek yogurt in my bakes, as it creates the best texture. However, you can use natural yogurt or cream instead. Single, double or sour cream will work in this recipe
- if you don't have any icing sugar for the glaze, simply swap it for caster sugar! Use the same amount, although the consistency of it will be a bit thinner, but just as delicious!
- as glaze can be a bit of a personal preference (I like mine a bit thinner), you can decide how thin or thick you want yours by either adding more sugar or more lemon juice to it.
How to store this cake
This lemon drizzle cake will keep well at room temperature, in the airtight container for up to 3 days. You can also freeze it for up to a month (wrapped in foil and placed in the container). To thaw it, simply place in the fridge overnight.
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Small batch lemon drizzle cake
- 1 lb loaf tin
- baking paper
- electric mixer
- fine sieve
- skewer or cocktail stick
- 100 g unsalted butter softened
- 125 g Tate & Lyle pure cane caster sugar
- 1 large egg beaten
- 125 g self-rising flour
- ¼ teaspoon salt
- 80 ml yogurt or cream natural or Greek yogurt is fine, so is single, double or sour cream
- 2 teaspoon lemon zest
For the drizzle:
- 100 g Tate & Lyle icing sugar
- ½ small lemon juice only
- Preheat the oven to 170C (fan). Grease and line 1lb loaf tin with baking paper and set aside.
- In a bowl of an electric mixer cream together butter and sugar on medium speed, until pale and fluffy, about 3-4 minutes. Change speed to low and add beaten egg, a little at a time, mixing well after each addition, until you have incorporated all the egg.
- Sift in half of the flour and salt into the butter mix and using a spatula, fold it gently. Add yogurt or cream and fold again. Sift in the remaining flour and add 1 teaspoon of lemon zest and gently fold together until combined.
- Transfer the batter into baking tin and bake in the oven for 35-45 minutes, or until toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.
- Make a glaze: mix the icing sugar and lemon juice, until smooth. If you prefer thicker glaze, ad more icing sugar, if you prefer runnier and thinner glaze, add more lemon juice.
- Poke the cake all over with a skewer or cocktail stick and pour the glaze over the top. Add the remaining lemon zest on top of the cake. Slice & enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If you don't have any self-rising flour, you can make your own by mixing plain flour with baking powder. For every 150 g of plain flour, add 2 teaspoon of baking powder and sift both together a couple of times to ensure baking powder is distributed evenly in the flour.
- Baking time may vary, depending on the oven. My cake took about 45 minutes to be ready, but you may have to bake it a bit longer, or a bit less. Keep checking it with a skewer/ toothpick.
- If the cake starts browning too much, simply cover it with some aluminium foil.
- If you don't have any icing sugar, you can replace it by using caster sugar (same amount). The glaze will have a different, thinner appearance and consistency, but will still taste delicious!
- This recipe can be easily doubled.
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