Delia Smith Lemon Drizzle Cake Recipe

Delve into the zesty world of Delia Smith's Double Lemon Drizzle Cake, a quintessential British dessert that perfectly balances the tangy punch of lemon with the sweet allure of syrup. This cake promises a delightfully moist texture and a syrupy interior, complemented by a crunchy, sugary crust, making it an irresistible treat for any occasion.

Delia Smith's Lemon Drizzle Cake: A Brief Description

Delia Smith's Lemon Drizzle Cake is celebrated for its moist crumb and intense lemon flavor, achieved through a generous use of lemon juice and zest. The cake is further enhanced with a lemon syrup that seeps into it, creating a beautifully moist and flavorful dessert. This cake is not only a testament to the simplicity of British baking but also a showcase of how a few quality ingredients can create a dessert that's loved by many.

Cultural or Historical Context

Lemon drizzle cake holds a dear place in British cuisine, often associated with afternoon tea, a tradition that dates back to the 19th century. Delia Smith, a respected figure in British culinary arts, has contributed significantly to popularizing this cake through her straightforward, foolproof recipes. Her version stands out for its double infusion of lemon—both in the cake and the drizzle—ensuring a deeply satisfying lemony experience.

Ingredients for the Lemon Drizzle Cake

• Self-raising flour: 175g
• Baking powder: 1 teaspoon
• Spreadable butter: 175g
• Golden caster sugar: 175g
• Large eggs: 3
• Grated zest and juice of lemons
• Poppy seeds: 40g

For the lemon syrup:

• Lemon juice and zest
• Golden icing sugar: 50g
• Golden granulated sugar: 100g

Preparation Instructions

1. Preparation: Begin by preheating your oven and preparing your cake tin.
2. Mix Dry Ingredients: Sift together flour and baking powder.
3. Combine Wet Ingredients: Add butter, sugar, eggs, lemon zest, juice, and poppy seeds to the dry mix.
4. Bake: Pour the mixture into the tin and bake until golden and springy to touch.
5. Syrup: Mix lemon juice, zest, and sugars for the syrup; pour over the baked cake.

Storage and Reheating

This cake can be stored in an airtight container and remains moist for several days. It doesn't generally require reheating, but if desired, a short blast in the microwave will warm it without drying it out.

Nutritional Information

An approximate nutritional breakdown per serving includes:

• Calories: 400
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 55g
• Sugar: 35g
• Protein: 5g
• Sodium: 200mg

FAQ about the Lemon Drizzle Cake

• Can I use regular sugar instead of golden caster sugar? Yes, regular sugar can be used as a substitute without significantly affecting the cake's taste or texture.
• Is there a dairy-free alternative to butter? Absolutely, you can use dairy-free spreads or margarine to make this cake suitable for those avoiding dairy.
• Can I freeze this cake? Yes, the cake freezes well. Wrap it properly, and it can be stored for about a month.

This delightful Lemon Drizzle Cake by Delia Smith is a testament to the joy of baking, offering a perfect balance of sweetness and tanginess that's sure to please any palate. For a more detailed look at this recipe and step-by-step instructions, visit Delia Online​​, HELLO! Magazine​​, and Foodelity​​.