Lemon Drizzle Moist Sponge (Printable)
Moist, tangy sponge with fresh lemon zest and sweet lemon glaze for a refreshing dessert.
# What You'll Need:
→ Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1¾ cups self-raising flour
05 - Zest of 2 lemons
06 - 2 tablespoons lemon juice
07 - Pinch of salt
→ Lemon Drizzle
08 - Juice of 2 lemons
09 - 1 cup icing sugar
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf pan with baking paper.
02 - Beat the butter and caster sugar together until pale and fluffy using an electric mixer or wooden spoon.
03 - Add the eggs one at a time, mixing thoroughly after each addition to maintain an even texture.
04 - Sift the self-raising flour and salt, then gently fold into the wet mixture until just combined.
05 - Fold in the lemon zest and lemon juice carefully, ensuring the batter remains light.
06 - Pour the batter into the prepared loaf pan and smooth the surface. Bake in the preheated oven for 45 to 50 minutes until a skewer inserted into the center comes out clean.
07 - While baking, mix freshly squeezed lemon juice and icing sugar to create the drizzle.
08 - Immediately after removing the cake from the oven, prick the top all over with a skewer and drizzle the lemon mixture evenly, allowing it to soak into the sponge.
09 - Let the cake cool completely in the tin before removing the lining and slicing into 10 portions.
# Expert Suggestions:
01 -
- This cake manages to be both moist and tangy, like a little secret that brightens any afternoon tea.
- It became my go-to dessert because the lemon drizzle glaze adds that perfect sweet and tart finish that friends always ask for seconds of.
02 -
- Make sure your butter is properly softened—not melted—to get that perfect fluffy batter texture.
- Pricking the cake before drizzling is essential; it lets the glaze seep deeply rather than just sitting on top.
03 -
- Use a fine grater for zesting lemons to avoid the bitter white pith.
- Let the cake cool slightly but drizzle while warm so the glaze sinks in rather than runs off.