Ekani Ella This Hairy Bikers Lemon Drizzle Cake is a classic British bake, loved for its bright, zesty flavor and irresistibly moist texture. Infused with the tang of fresh lemons and topped with a sweet drizzle, this cake is perfect for teatime, dessert, or as a delightful treat anytime.
What is Hairy Bikers Lemon Drizzle Cake?
Lemon Drizzle Cake is a soft sponge cake flavored with fresh lemon zest and juice. It’s topped with a sugary lemon syrup that seeps into the cake, making it wonderfully moist and bursting with citrusy sweetness. The Hairy Bikers’ recipe is simple, foolproof, and delivers perfect results every time.
Other Popular Recipes
- Hairy Bikers Chicken Stew And Dumplings
- Hairy Bikers Chicken and Mushroom Risotto
- Hairy Bikers Jerk Chicken
Why You Should Try This Recipe
- Bright and zesty: Packed with fresh lemon flavor.
- Moist and tender: Thanks to the syrup drizzle.
- Simple to make: A straightforward recipe for bakers of all levels.
- Crowd-pleaser: Perfect for gatherings, teatime, or as a gift.
- Classic British baking: A timeless treat for any occasion.
Ingredients Needed for Hairy Bikers Lemon Drizzle Cake
For the Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- 2 lemons, zest and juice
For the Drizzle:
- 85g caster sugar
- Juice of 2 lemons
Kitchen Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- 2lb loaf tin
- Baking parchment
- Skewer or toothpick
Instructions to Make Hairy Bikers Lemon Drizzle Cake
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 2lb loaf tin with baking parchment.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Fold in the Dry Ingredients: Gradually fold in the sifted self-raising flour using a spatula or wooden spoon. Be careful not to overmix.
- Add Lemon Zest and Juice: Stir in the zest of 2 lemons and the juice of 1 lemon, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared loaf tin and level the top. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Make the Drizzle: While the cake is baking, mix the caster sugar and the juice of 2 lemons in a bowl to create the drizzle syrup.
- Drizzle the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for 5 minutes. Use a skewer to poke small holes all over the cake. Slowly pour the lemon drizzle syrup over the top, allowing it to soak into the cake.
- Cool and Serve: Let the cake cool completely in the tin before transferring it to a plate or serving platter. Slice and enjoy!
What to Serve With Hairy Bikers Lemon Drizzle Cake
- Whipped cream: A light, fluffy topping pairs beautifully with the zesty cake.
- Vanilla ice cream: Adds a creamy contrast to the citrus flavors.
- Fresh berries: Raspberries or blueberries make a colorful and tangy addition.
- Cup of tea: The perfect companion to this classic cake.
Pro Tips for the Perfect Hairy Bikers Lemon Drizzle Cake
- Use fresh lemons: Fresh juice and zest provide the best flavor.
- Don’t skip the drizzle: It keeps the cake moist and enhances the lemony taste.
- Test for doneness: Insert a skewer into the center to ensure the cake is fully baked.
- Cool slightly before drizzling: The syrup absorbs better when the cake is warm, not hot.
- Store properly: Keep the cake in an airtight container to retain moisture.
How Do I Store Hairy Bikers Lemon Drizzle Cake?
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to 5 days if you prefer a chilled texture.
- Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Value (per slice):
- Calories: 310
- Protein: 4g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
FAQs
Why is my lemon drizzle cake not rising?
A lemon drizzle cake may not rise if the self-raising flour is too old or if the batter is overmixed, which can knock out the air. Ensure your flour is fresh, sift it before use, and mix the batter gently to retain its lightness.
How do I make my lemon drizzle cake more moist?
To make your lemon drizzle cake extra moist, ensure you pour the drizzle syrup over the cake while it is still warm. Poking small holes in the cake helps the syrup soak in evenly. Using fresh lemons for the juice also adds vibrant moisture.
Can I freeze lemon drizzle cake?
Yes, you can freeze lemon drizzle cake. Wrap the whole cake or individual slices tightly in cling film, then place them in an airtight container or freezer bag. Freeze for up to 3 months, and thaw at room temperature before serving.
What is the best way to store lemon drizzle cake?
The best way to store lemon drizzle cake is in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months.
Final Words
This Hairy Bikers Lemon Drizzle Cake Recipe is a delightful treat that’s easy to make and perfect for any occasion. With its moist texture, zesty flavor, and sweet drizzle, it’s sure to be a hit with family and friends. Bake it today and enjoy a taste of classic British baking at its best!
More Delicious Recipes
- Hairy Bikers Grilled Chicken
- Hairy Bikers Onion Bhaji
- Hairy Bikers Anglesey Eggs
- Hairy Bikers French Chicken Casserole
Hairy Bikers Lemon Drizzle Cake Recipe
Lemon Drizzle Cake is a soft sponge cake flavored with fresh lemon zest and juice. It’s topped with a sugary lemon syrup that seeps into the cake, making it wonderfully moist and bursting with citrusy sweetness. The Hairy Bikers’ recipe is simple, foolproof, and delivers perfect results every time.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- 2 lemons, zest and juice
For the Drizzle:
- 85g caster sugar
- Juice of 2 lemons
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 2lb loaf tin with baking parchment.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Fold in the Dry Ingredients: Gradually fold in the sifted self-raising flour using a spatula or wooden spoon. Be careful not to overmix.
- Add Lemon Zest and Juice: Stir in the zest of 2 lemons and the juice of 1 lemon, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared loaf tin and level the top. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Make the Drizzle: While the cake is baking, mix the caster sugar and the juice of 2 lemons in a bowl to create the drizzle syrup.
- Drizzle the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for 5 minutes. Use a skewer to poke small holes all over the cake. Slowly pour the lemon drizzle syrup over the top, allowing it to soak into the cake.
- Cool and Serve: Let the cake cool completely in the tin before transferring it to a plate or serving platter. Slice and enjoy!
