Lemon Drizzle Cake is the classic British lemon loaf cake that will forever be a teatime staple. With no messy frosting, tidy little slices can be easily managed without a fork and go neatly into packed lunches for school or work. The fine-crumbed, velvety texture makes this my favorite lemon drizzle cake.
Using a food processor, you don't even need to use a fine grater for the lemon zest. Just take off the peel in strips with a vegetable peeler and throw them into the food processor with the sugar and run it for a few seconds before getting on with the recipe. The food processor makes quick work of lemon drizzle cake.
The lemon drizzle disappears into the cake, so some people like to also add a visible powdered sugar icing, but I don't bother. If I want to get fancy, I slap a few candied lemon slices on top of the loaf. The leftover syrup from them is a tasty simple syrup for sweetening drinks.
Do you prefer making cakes by hand, with a food processor, hand mixer or stand mixer?
Just did the math. It takes all of 38 seconds total mixing time in the food processor!
Lemon Drizzle Cake
The Lemon Loaf
Milk, room temperature, to make 1/4 cup (2 fluid ounces/59 ml)
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
3 tablespoons (24 grams) non-GMO cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup (8.75 ounces/248 grams) sugar
Strips of zest of 2 medium unsprayed unwaxed lemons
4 large eggs, room temperature
1 teaspoon vanilla extract
The Lemon Drizzle
1/4 cup (1.75 ounces/50 grams) sugar