Lemon Drizzle Cake: The Ultimate Recipe for a Zesty Treat

Vegan banana ice cream: Prepare to have your dessert world rocked! Imagine a creamy, dreamy, melt-in-your-mouth ice cream that’s not only incredibly delicious but also surprisingly healthy and requires just one ingredient. Yes, you read that right – one! This isn’t some culinary magic trick; it’s the simple genius of frozen bananas transformed into a delectable treat.

While the exact origins of turning frozen bananas into ice cream are a bit hazy, the concept has gained immense popularity in recent years, particularly within the vegan and health-conscious communities. It’s a brilliant way to reduce food waste, satisfy sweet cravings without refined sugars, and enjoy a guilt-free indulgence. Think of it as a modern twist on the classic fruit smoothie, elevated to a whole new level of creamy perfection.

What makes vegan banana ice cream so irresistible? It’s the texture! When blended correctly, frozen bananas create a remarkably smooth and creamy consistency that mimics traditional dairy-based ice cream. The natural sweetness of the banana shines through, and the possibilities for customization are endless. Add a swirl of peanut butter, a sprinkle of chocolate chips, or a handful of berries – the choice is yours! Plus, it’s incredibly quick and easy to make, making it the perfect dessert for busy weeknights or impromptu gatherings. Get ready to experience the magic of banana “nice” cream!

this Recipe

Ingredients:

• For the Cake:
• 225g (8oz) softened unsalted butter, plus extra for greasing
• 225g (8oz) caster sugar
• 4 large eggs
• 225g (8oz) self-raising flour
• Zest of 2 lemons
• 2 tablespoons milk
• For the Lemon Drizzle:
• Juice of 2 lemons
• 85g (3oz) granulated sugar

Preparing the Cake Batter

1. Preheat the oven and prepare the cake tin: First things first, let’s get that oven preheated! Set it to 180°C (160°C fan/Gas Mark 4/350°F). While it’s heating up, grease and line a 900g (2lb) loaf tin with baking parchment. This will prevent the cake from sticking and make it super easy to remove later. I like to use a little bit of the softened butter to grease the tin, then I cut a piece of parchment paper that’s slightly larger than the base and sides, so it overhangs a bit. This makes lifting the cake out a breeze!
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This is a crucial step, so don’t rush it! You want the mixture to be pale and airy, which will help create a light and tender cake. I usually use an electric mixer for this, but you can definitely do it by hand – just be prepared for a bit of an arm workout! Keep mixing until the mixture is noticeably lighter in color and has increased in volume. This usually takes about 5-7 minutes with an electric mixer.
3. Beat in the eggs: Gradually beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. If the mixture starts to curdle (it sometimes happens!), don’t panic! Just add a spoonful of flour from the measured amount – this will help bring it back together. I find that adding the eggs slowly and mixing well after each addition prevents curdling.
4. Fold in the flour and lemon zest: Gently fold in the self-raising flour and lemon zest until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. I like to use a large metal spoon or spatula for this, and I fold in the flour in sections, making sure there are no pockets of dry flour remaining. The lemon zest adds a wonderful aroma and flavor to the cake, so don’t skip it!
5. Add the milk: Stir in the milk to loosen the batter. The batter should be smooth and easily pourable. The milk helps to create a moist and tender crumb. If the batter seems too thick, you can add a little more milk, a teaspoon at a time, until you reach the desired consistency.

Baking the Cake

1. Pour the batter into the tin: Pour the cake batter into the prepared loaf tin and spread it evenly. Use a spatula to ensure the batter is distributed evenly in the tin. This will help the cake bake evenly and prevent it from having a lopsided appearance.
2. Bake in the preheated oven: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s always a good idea to check the cake after about 40 minutes. If the top of the cake is browning too quickly, you can loosely cover it with foil. The cake is done when it’s golden brown and springs back lightly when touched.
3. Cool in the tin: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This prevents the cake from breaking apart when you try to remove it from the tin. The wire rack allows air to circulate around the cake, which helps it cool evenly and prevents it from becoming soggy.

Making the Lemon Drizzle

1. Prepare the lemon drizzle while the cake is cooling: While the cake is still warm (but not piping hot), prepare the lemon drizzle. This is the key to that delicious, tangy flavor that makes lemon drizzle cake so irresistible!
2. Combine lemon juice and sugar: In a small bowl, mix together the lemon juice and granulated sugar until the sugar has dissolved. Stir until the sugar is completely dissolved and the mixture is clear. You can warm the lemon juice slightly in the microwave to help the sugar dissolve more quickly.
3. Poke holes in the cake: Use a skewer or toothpick to poke holes all over the top of the warm cake. This will allow the lemon drizzle to soak into the cake and infuse it with flavor. Make sure to poke the holes fairly deep, but not all the way through the cake.
4. Pour the lemon drizzle over the cake: Slowly pour the lemon drizzle over the cake, making sure it soaks into all the holes. Pour the drizzle evenly over the surface of the cake, allowing it to seep into the holes. You may need to pour it in stages, allowing the drizzle to absorb before adding more.
5. Let the cake cool completely: Let the cake cool completely on the wire rack before slicing and serving. This allows the lemon drizzle to set and the cake to fully absorb the flavor. The longer you let it cool, the more intense the lemon flavor will be.

Serving and Storage

1. Slice and serve: Once the cake is completely cool, slice it and serve. Lemon drizzle cake is delicious on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a perfect accompaniment to a cup of tea or coffee.
2. Storage: Store the cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and flavorful for several days if stored properly. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2 months. Thaw the cake completely before serving.

Conclusion:

This isn’t just another cake recipe; it’s an invitation to experience sunshine on a plate. The bright, zesty flavor of the lemon, combined with the tender crumb and that irresistible sugary crunch of the drizzle, makes this lemon drizzle cake a truly unforgettable treat. I genuinely believe that once you’ve tasted this version, you’ll find yourself making it again and again. It’s the perfect balance of sweet and tart, and the simplicity of the recipe means you can whip it up even on a busy weeknight.

But what truly sets this recipe apart is its versatility. While it’s absolutely divine served simply with a cup of tea or coffee, don’t be afraid to experiment! For a more decadent dessert, try serving a slice warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm cake and cold ice cream is simply heavenly.

Looking for variations? You could easily adapt this recipe to use other citrus fruits. Imagine a vibrant orange drizzle cake, or a tangy grapefruit version! For a slightly different texture, try adding a handful of poppy seeds to the batter for a subtle nutty flavor and visual appeal. Another fantastic addition is a thin layer of lemon curd spread between the cake and the drizzle – it intensifies the lemon flavor and adds a delightful creaminess. If you’re feeling adventurous, you could even incorporate a hint of rosemary or thyme into the batter for a more sophisticated, herbaceous note. Just remember to use a light hand, as you don’t want to overpower the lemon.

And speaking of variations, consider the presentation! While a simple dusting of powdered sugar is always elegant, you could also decorate the cake with candied lemon slices, fresh berries, or even edible flowers. A drizzle of white chocolate adds a touch of extra sweetness and visual appeal. The possibilities are truly endless!

This lemon drizzle cake is more than just a recipe; it’s a blank canvas for your culinary creativity. It’s a guaranteed crowd-pleaser, perfect for everything from afternoon tea to birthday celebrations. It’s a recipe that will become a staple in your baking repertoire.

I’m so excited for you to try this recipe and experience the joy of baking (and eating!) this delightful cake. I’ve poured my heart into perfecting this recipe, and I truly believe it’s the best lemon drizzle cake you’ll ever taste.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake! And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me in your posts on social media, or leave a comment below. I can’t wait to see your beautiful lemon drizzle cakes and hear about your own creative variations. Happy baking! I am confident that you will love this lemon drizzle cake as much as I do.