Lemon Drizzle Light Sponge (Printable)

Zesty lemon sponge with tangy drizzle, ideal for a light and flavorful treat.

# What You'll Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1 3/4 cups self-raising flour
05 - Zest of 2 lemons
06 - 2 tablespoons milk
07 - Pinch of salt

→ Lemon Syrup

08 - Juice of 2 lemons
09 - 6 tablespoons caster sugar

→ Drizzle Icing

10 - 3/4 cup icing sugar
11 - 2 to 3 tablespoons lemon juice

# How to Make It:

01 - Set oven to 350°F. Grease and line a 2 lb loaf tin with parchment paper.
02 - Beat butter and caster sugar until pale and fluffy using an electric mixer or wooden spoon.
03 - Add eggs one at a time, mixing thoroughly after each addition.
04 - Gently fold in self-raising flour, lemon zest, milk, and salt until just combined, avoiding overmixing.
05 - Transfer batter into the prepared tin and level the surface. Bake for 40 to 45 minutes or until a skewer inserted in the center comes out clean.
06 - Combine lemon juice and caster sugar, stirring until sugar dissolves.
07 - While cake is warm, poke holes on top with a skewer and slowly pour syrup to allow absorption.
08 - Leave the cake to cool completely in the tin before removing onto a wire rack.
09 - Mix icing sugar with lemon juice to a thick, pourable consistency and drizzle over cooled cake.
10 - Allow icing to set before slicing and serving.

# Expert Suggestions:

01 -
  • The syrup soaks through while the cake is still warm, creating pockets of sweetness that balance the tart glaze.
  • It comes together in one bowl with ingredients you probably already have in your cupboard.
  • The texture stays moist for days, which means you can bake it Monday and still enjoy a perfect slice on Thursday.
02 -
  • Don't skip poking holes before adding the syrup, or it will just pool on top and make the surface soggy instead of soaking through.
  • If your icing sets too fast, add lemon juice a few drops at a time until it loosens, because once it hardens you can't spread it smoothly.
  • Always zest the lemons before juicing them, trying to zest a squeezed lemon is a frustrating waste of time.
03 -
  • Weigh your ingredients instead of using cups, especially the flour, because even a little too much will make the cake dry and heavy.
  • If the syrup isn't soaking in fast enough, warm it gently in the microwave for a few seconds so it flows more easily into the holes.
  • Let the cake cool completely before icing, or the drizzle will slide right off and pool at the bottom instead of setting on top.

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