Lemon Drizzle is so traditionally British. The tangy lemon that makes your face shrivel up is complimented with the sweetness and moistness of the sponge. It somehow just seems to work in complete unison to form the most perfect cake.
This recipe uses natural yoghurt in the cake which makes for a moister cake. It adds to the tang that the lemon provides without being overwhelming.
The lemon drizzle itself has to be applied to the cake when it is warm so it soaks through well. I added a yoghurt drizzle with chocolate shavings to make this cake a showstopper.
250g Stork – or you can use butter for a richer sponge
250g caster sugar
275g self-raising flour
1 tsp vanilla extract
2 lemons, zested and juiced
150g natural yoghurt
150g granulated sugar
Juice of 2 lemons
150g natural yoghurt
Zest of 2 lemons
2 – 3 tsp icing sugar
100g bar of plain chocolate
- Preheat the oven to 160°C (fan oven). Grease and line the base and sides of a 23cm springform tin. I used a cartouche to line the tin. Make a cartouche out of greaseproof paper. Take a large square of greaseproof paper and fold into quarters thus creating a smaller square. Fold over one corner of the square to the other making a triangle. Keep folding the long side over to the short side until you cannot fold it any more (i.e. the long side folds up to meet with the shorter side – like making a paper plane). Line the point where they all meet up slightly before the centre of the tin. Take a pair of scissors and cut off the excess that does not cover the base. Unfold the paper and it should be a circle. Place into the base of the tin. Use the cutoffs to line the side of the tin.
- Cream the Stork and sugar until light and fluffy. It takes about 3 – 4 minutes. Remember to scrape down the sides of the bowl so it is evenly mixed.
- Add the eggs, one by one, ensuring that each is fully combined before adding the next. If you’ve beaten the Stork and sugar well enough, the mixture shouldn’t curdle.
- Sift in the flour and fold until completely combined. Add the vanilla extract, lemon zest, natural yoghurt and 3 tablespoons of lemon juice. Fold until just combined – overworking will create a tough sponge.
- Pour into the tin and bake for 50 minutes. The recipe suggests 50 minutes but I found it took just 25 minutes, despite me decanting about 1/6 of the mixture into another tray. The baking time for me with a full tin would be around 35 minutes. The cake should be golden on top and a cocktail stick inserted into the centre of the cake should come out clean.
- Whilst the cake is in the oven, make the lemon drizzle by mixing the ingredients together. Prick the cake all over with a cocktail stick or skewer and pour over the drizzle. Allow the cake to soak and cool fully in the tin.
- Make the yoghurt drizzle by mixing the yoghurt with the lemon zest and icing sugar. When the cake is completely cool, pour over the drizzle, ensuring it doesn’t go over the edges of the cake.
- To make the chocolate shavings, pull a sharp cutting knife over the base of a bar of chocolate. The cheapest plain chocolate bars tend to work better here. Sprinkle the chocolate over the cake.