nigella's lemon drizzle cake

Nigella’s Lemon Drizzle Cake: A Deep Dive into the Recipe

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Welcome to our complete guide on Nigella’s Lemon Drizzle Cake. It’s a delicious dessert with lively lemon flavors. This recipe balances sweet and sour just right. Whether you love baking or just starting, this is a great recipe to try.

Nigella’s Lemon Drizzle Cake pairs sharp lemon with a soft, moist cake. It’s perfect for any event. With the right steps and some care, you can make a dessert everyone will love.

We will guide you through every step and share secrets to make your cake perfect. Starting from mixing butter and sugar to the final cut, we are here to help.

Gather your baking tools and get ready for a treat with a hint of lemon. Let’s make Nigella’s Lemon Drizzle Cake together.

Ingredients and Preparation

Choosing the right ingredients is key to a tasty Nigella’s Lemon Drizzle Cake. You will need:

  • Unsalted butter
  • Caster sugar
  • Lemon zest
  • Lemon juice
  • Eggs
  • Self-raising flour
  • Plain flour
  • Vanilla extract

With the ingredients gathered, let’s start the preparation:

  1. Mix the butter and sugar until they are light and fluffy.
  2. Add lemon zest and vanilla extract, and mix them in.
  3. In another bowl, sift self-raising flour and plain flour together.
  4. Add eggs one by one to the butter mix, beating well each time.
  5. Then, gently mix in the flours and lemon juice, alternating them.
  6. Put the batter into a loaf tin, then sprinkle sugar on top.
  7. Bake at 180°C for 45-50 minutes. Check with a skewer; if it comes out clean, it’s ready.

While the cake bakes, you’ll smell the amazing scent of lemon in the air. This cake’s ingredients come together to make something you just can’t resist.

“The scent of freshly baked Nigella’s Lemon Drizzle Cake is a true delight. The golden crust, moist crumb, and tangy citrus flavor make it an irresistible treat for any occasion.”

After it cools a bit, you’re ready for the final step. In the next section, we’ll show you how to make the perfect lemon drizzle topping. Plus, we’ll give you tips on serving this amazing dessert.

Drizzling and Serving

After baking Nigella’s Lemon Drizzle Cake, the next step makes it truly special. You soak the cake in a lemon drizzle sugar syrup. This step makes the cake tastier and keeps it moist.

Mix freshly squeezed lemon juice with caster sugar to make the drizzle. This paste is then poured over the warm cake. The mix of sweet sugar and sour lemon creates a flavor that delights.

Once the cake has fully cooled, it’s time to show it off. Take it out of the tin carefully. You can make it look beautiful by adding lemon icing drizzle and lemon zest. These give the cake a fresh and elegant look.

Serving time brings the cake’s amazing scent. Cut slices for your guests and see their excitement. Every bite offers a tangy and moist experience. Nigella’s Lemon Drizzle Cake is perfect alone or with cream or ice cream.


Can I use salted butter instead of unsalted butter for Nigella’s Lemon Drizzle Cake?

It’s better to go with unsalted butter. This way, you can manage the cake’s salt level and get the right taste.

Can I substitute caster sugar with granulated sugar?

This recipe works best with caster sugar. It dissolves smoothly, giving the cake a nice texture. Yet, you can swap it for granulated sugar if needed.

Can I use bottled lemon juice instead of fresh lemon juice?

For the freshest tang, go with fresh lemon juice. Bottled juice won’t add the same zing that fresh does.

Can I use all-purpose flour instead of self-raising flour?

Self-raising flour is key here. It helps the cake rise just right. If you use all-purpose, the cake might be heavier.

How long should I bake the cake for?

Baking time varies by oven, but expect around 45-50 minutes. Look for a golden top and a clean skewer test in the center.

Do I need to refrigerate the cake?

No need to put it in the fridge. Yet, it’s okay to chill for up to three days if you want.

Can I freeze Nigella’s Lemon Drizzle Cake?

Freezing is fine. Just make sure it’s cooled completely before wrapping. You can freeze it for up to three months.

What can I use as a substitute for vanilla extract?

Vanilla essence or paste can stand in for extract. You can also skip vanilla, but the flavor might change a bit.

Can I omit the lemon zest?

Zest really gives the cake a bright lemon kick. If you skip it, the flavor will be less lemony.

Can I use a different shape or size of cake tin?

Stick to a loaf tin for best results. It ensures the right bake. Changing the tin could change how the cake turns out.

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