Indulge in the timeless delight of a classic lemon drizzle cake, now perfected in a convenient small-batch version! This easy-to-bake recipe yields a beautifully light yet incredibly moist crumb, bursting with vibrant, fresh, and zesty lemon flavors. Whether you’re a seasoned baker or just starting, this small-batch lemon drizzle cake promises a perfect, irresistible treat every time.
Today’s delightful post is a part of a paid collaboration with Tate & Lyle Sugars. Rest assured, all thoughts and opinions expressed here are entirely my own, reflecting my genuine love for quality ingredients in baking.
It’s no secret that the lemon drizzle cake holds a special place in the hearts of many, particularly ranking as a top favorite teatime treat across Britain. Its widespread appeal is hardly surprising; it’s an effortlessly simple, straightforward bake that consistently delivers a beautiful texture and incredibly refreshing flavors. While it’s certainly elegant enough for a special occasion, its comforting charm makes it equally perfect for a quiet Tuesday afternoon, enjoyed with your favorite cup of tea or coffee.
Why Opt for a Small-Batch Lemon Drizzle Cake?
In our bustling lives, sometimes you crave the exquisite taste of a homemade lemon drizzle cake, but don’t want the commitment of baking a large loaf that might go stale before it’s all enjoyed. That’s where the beauty of a small-batch recipe shines! This particular recipe is perfectly portioned to yield a delightful 1 lb loaf, making it ideal for two people to savor over a couple of days, or for a small family gathering without excessive leftovers.
Small-batch baking is a growing trend, offering numerous advantages. It minimizes food waste, reduces the temptation to overindulge, and allows you to enjoy freshly baked goods more frequently without spending hours in the kitchen. It’s perfect for intimate celebrations, a cozy weekend treat, or simply when a sudden craving strikes. However, if you find yourself needing to serve a larger group or wish to extend the deliciousness, this recipe is incredibly versatile and can be easily doubled to produce a bigger cake. It’s the ultimate flexible dessert, adapting to your needs with ease.
If you’re a fan of convenient small-batch recipes, you might also enjoy exploring other delightful options, such as this fantastic Air Fryer Banana Bread from the Upstate Ramblings blog, which offers another quick and easy baking solution.
What if You Don’t Have Self-Rising Flour? No Problem!
Just like in my popular Passion Fruit Drizzle Cake recipe, this lemon drizzle cake calls for self-rising flour. This type of flour is pre-mixed with a leavening agent and a pinch of salt, which helps create a wonderfully light and airy texture in cakes. However, I understand that self-rising flour isn’t always readily available, or you might simply have run out. The good news is, you can easily make your own homemade self-rising flour with just two common pantry staples!
To prepare your substitute, simply combine plain, all-purpose flour with some baking powder. The general rule of thumb is to add 2 teaspoons of baking powder for every 150 grams of plain flour. Once you’ve measured out your flour and baking powder, mix them thoroughly. For best results and to ensure the baking powder is perfectly distributed throughout the flour (which is crucial for an even rise), I highly recommend sieving this mixture through a fine sieve at least two, or even three, times. This extra step prevents pockets of leavening agent and helps guarantee that beautiful, consistent crumb in your small-batch lemon drizzle cake.
Mastering the Art of Lemon Drizzle Cake: A Step-by-Step Guide
Creating this delicious small-batch lemon drizzle cake is a rewarding experience. The process is straightforward, ensuring fantastic results even for novice bakers. Let’s walk through the key steps:
Step 1: Creaming Butter and Sugar
Begin by creaming the softened butter and caster sugar together. For the best aeration and a light, fluffy cake, I find that a hand-held electric mixer works wonders here. Start on a medium speed and beat these ingredients for approximately 3 to 4 minutes. You’ll notice the mixture transforming into a pale, light, and wonderfully fluffy consistency. This creaming process incorporates air, which is vital for the cake’s tender texture.
Step 2: Incorporating Eggs Gradually
Once your butter and sugar mixture is light and fluffy, it’s time to add the beaten egg. This is a crucial step for maintaining the delicate texture. Reduce your mixer speed to low and add the beaten egg a little bit at a time, mixing thoroughly after each small addition. Continue until all the egg has been fully incorporated into the batter. This gradual addition prevents the mixture from curdling and ensures a smooth, thick, and consistent batter.
Step 3: Folding in Dry Ingredients and Yogurt
Now, it’s time for the dry ingredients. Sift half of the self-rising flour (or your homemade substitute) and the salt directly into the batter. Using a spatula, gently fold these ingredients until they are just incorporated. The key here is to avoid over-stirring, which can develop the gluten in the flour and lead to a dense, tough cake. We want a light and tender crumb!
Next, add the yogurt. The yogurt adds a wonderful moisture and a slight tang that complements the lemon beautifully. Gently fold it into the batter until combined. Finally, sift in the remaining flour and add the fresh lemon zest. Once again, fold gently until everything is just incorporated. The batter should be thick and fragrant with lemon. Carefully transfer this glorious batter into your prepared loaf tin, ready for baking!
Top Tips for Baking the Perfect Small-Batch Lemon Drizzle Cake
Achieving a consistently perfect lemon drizzle cake involves a few key practices that can elevate your baking from good to truly exceptional. Here are my top tips:
Room Temperature Ingredients are Non-Negotiable
As always in baking, one of the most critical factors for success is ensuring your ingredients are at room temperature. This applies especially to butter, eggs, and any dairy like yogurt or cream. Why is this so important? Room temperature ingredients emulsify much more easily, meaning they combine smoothly and evenly. Cold ingredients, on the other hand, can resist mixing, leading to a lumpy batter and a cake with an inconsistent texture. When butter is soft (but not melted!), it can trap air more effectively when creamed with sugar, resulting in a lighter and more tender crumb for your lemon drizzle cake.
Smart Ingredient Swaps and Customizations
Life happens, and sometimes you don’t have every single ingredient on hand. Don’t let that stop you from enjoying this amazing lemon drizzle cake!
- Yogurt for Cream: This recipe uses yogurt to contribute to the cake’s incredible moisture and subtle tang. I typically opt for Greek yogurt in my bakes because its thicker consistency often yields the best texture. However, feel free to use natural yogurt if that’s what you have. Alternatively, various types of cream work beautifully as substitutes, including single cream, double cream, or even sour cream. Each will impart a slightly different richness, but all will result in a delicious cake.
- Icing Sugar Alternative for the Glaze: The iconic lemon drizzle glaze typically calls for icing sugar (also known as confectioners’ sugar). If you find yourself without it, a simple swap can save the day! You can use fine caster sugar (superfine sugar) instead. Use the same amount as specified for icing sugar. Do note that the consistency of the glaze will be a bit thinner and less opaque than if made with icing sugar, but it will still deliver that essential sweet, zesty flavor that makes this cake so beloved.
- Customizing Glaze Consistency: The perfect glaze is often a matter of personal preference. Some prefer a thick, almost fondant-like topping, while others, like me, enjoy a slightly runnier, thinner drizzle that soaks into the cake. You have full control over your glaze’s consistency! For a thicker glaze, gradually add more icing sugar (or caster sugar if substituting) until it reaches your desired pourable thickness. If you prefer a thinner, more absorbent glaze, simply add a few more drops of fresh lemon juice until it’s just right.
Additional Baking Wisdom
- Don’t Overmix: After adding the flour, mix only until just combined. Overmixing develops gluten, leading to a tough cake instead of a tender one.
- Zest Before You Juice: Always zest your lemons before you cut and juice them. It’s much easier to get all that fragrant zest from an intact lemon.
- Oven Temperature Matters: Ovens can vary. Invest in an oven thermometer to ensure your oven is truly at the preheated temperature for consistent baking.
- Don’t Peek Too Early: Resist the urge to open the oven door too frequently, especially during the first 20-25 minutes of baking, as this can cause the cake to sink.
Storing Your Delicious Small-Batch Lemon Drizzle Cake
Once baked and drizzled, your small-batch lemon cake will stay wonderfully fresh. To ensure it retains its incredible moisture and flavor, store it in an airtight container at room temperature. It will remain delicious for up to 3 days. For longer storage, this cake freezes exceptionally well! Simply wrap the cooled cake tightly in aluminum foil, then place it in a freezer-safe container or bag. It can be frozen for up to a month. To thaw, just transfer it from the freezer to the fridge overnight, then bring it back to room temperature before serving for the best experience.
Serving Suggestions for Your Lemon Drizzle Delight
While this small-batch lemon drizzle cake is utterly perfect on its own, a few simple additions can elevate it further. Enjoy a slice with a dollop of clotted cream or a spoonful of crème fraîche for an extra touch of indulgence. For a fresh contrast, serve alongside a handful of fresh berries – raspberries or blueberries complement the lemon beautifully. And, of course, a warm cup of English breakfast tea or a freshly brewed coffee is the quintessential accompaniment for this classic treat.
Thank you for joining me on today’s post and exploring the joy of this irresistible small-batch lemon drizzle cake! I truly hope you enjoy baking and savoring this classic treat. Remember, you can always connect with me and find more delicious recipes on my social media channels: Instagram, Pinterest, and Facebook. If you give this recipe a try, I would absolutely love to hear from you! Please consider leaving a comment and/or a rating below to share your experience.
📖 Recipe: Small-Batch Lemon Drizzle Cake
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Small Batch Lemon Drizzle Cake
Equipment
- 1 lb loaf tin
- baking paper
- spatula
- electric mixer
- fine sieve
- skewer or cocktail stick
Ingredients
- 100 g unsalted butter softened to room temperature
- 125 g Tate & Lyle pure cane caster sugar
- 1 large egg beaten, at room temperature
- 125 g self-rising flour (or homemade substitute – see notes)
- ¼ teaspoon salt
- 80 ml yogurt or cream natural or Greek yogurt preferred, or single, double, or sour cream, at room temperature
- 2 teaspoon lemon zest (from approximately 1 large lemon)
For the Drizzle:
- 100 g Tate & Lyle icing sugar (confectioners’ sugar)
- ½ small lemon juice only (approximately 2-3 tablespoons), adjust for desired consistency
Instructions
- Preheat your oven to 170°C (fan). Prepare a 1 lb loaf tin by greasing it thoroughly and lining it with baking paper, allowing some overhang on the longer sides to easily lift the cake once baked. Set aside.
- In a large mixing bowl, preferably using an electric mixer, cream together the softened unsalted butter and caster sugar on medium speed. Continue to beat for about 3-4 minutes, until the mixture becomes visibly pale, light, and wonderfully fluffy. This step is crucial for incorporating air and achieving a tender cake crumb. Reduce the mixer speed to low, then gradually add the beaten egg, a little at a time. Mix well after each small addition, ensuring the egg is fully incorporated before adding more. This slow addition helps prevent the batter from curdling.
- Sift half of the self-rising flour (or your homemade substitute) and the salt directly into the creamed butter and sugar mixture. Using a spatula, gently fold these dry ingredients into the wet mixture until they are just combined. Be careful not to overmix at this stage. Next, add the room temperature yogurt (or cream) to the batter and gently fold again until just incorporated. Finally, sift in the remaining flour and stir in 1 teaspoon of the fresh lemon zest. Fold everything together gently until no streaks of flour remain.
- Carefully transfer the cake batter into the prepared loaf tin, spreading it evenly. Bake in the preheated oven for 35-45 minutes. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover it with aluminum foil. Once baked, remove the cake from the oven and allow it to cool completely in the tin on a wire rack before attempting to unmold it.
- While the cake cools, prepare the luscious lemon glaze. In a small bowl, whisk together the icing sugar (confectioners’ sugar) and the fresh lemon juice until you achieve a smooth, pourable consistency. If you prefer a thicker glaze, gradually add a little more icing sugar. For a runnier, thinner glaze that soaks more deeply into the cake, add a few more drops of lemon juice until it meets your preference.
- Once the cake has cooled, use a skewer or cocktail stick to poke holes all over the top surface. This allows the lemon drizzle to penetrate deeply, infusing every bite with zesty goodness. Generously pour the prepared glaze evenly over the entire top of the cake, letting it seep into the holes and drip down the sides. Finally, sprinkle the remaining lemon zest over the top for an extra burst of aroma and a beautiful finish. Slice and savor every delicious moment!
Please note that all my recipes are developed and tested using metric grams for the most accurate results. I highly recommend using digital scales for precise measurements. While a conversion to US customary units is often provided, please be aware that I have not personally tested the recipe using these conversions.
Video
Notes
- If you don’t have any self-rising flour, you can easily create your own by mixing plain (all-purpose) flour with baking powder. For every 150 grams of plain flour, add 2 teaspoons of baking powder. Sift both together a couple of times to ensure the baking powder is thoroughly and evenly distributed in the flour, which is key for an even rise.
- Baking times can vary significantly depending on your individual oven. My cake took approximately 45 minutes to be perfectly ready, but your oven might require slightly more or less time. Always rely on the skewer or toothpick test: insert it into the center of the cake, and if it comes out clean, your cake is done.
- Should the top of your cake start browning too much before the inside is fully cooked, simply cover it loosely with a piece of aluminum foil to prevent further browning while it finishes baking.
- If you find yourself without icing sugar for the drizzle, you can substitute it with fine caster sugar (superfine sugar) in the same amount. The resulting glaze will have a slightly thinner appearance and consistency, and be less opaque, but it will still deliver that wonderful, zesty lemon flavor.
- This recipe is designed for a small batch, but it can be very easily doubled if you need a larger loaf for more servings.
Nutrition
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