It’s so easy, when baking, to get caught up in creating the most unusual innovative bakes I can think of – always trying out new flavour combinations and ingredients, leaving the simplest of cakes and bakes to become overlooked. But recently, I have been getting back into using lemon as my chosen flavour for cakes. So whipping up a classic lemon drizzle cake for a tea party, birthday or picnic treat has come back into favour in our household.
Looking through my cook book collection recently, I came across a book I used to love baking from but haven’t used in years – “The Little Red Barn Baking Book”. The recipe I used to turn to time and again was the “Lemon tea bread”, a dreamy sponge with a light fluffy crumb that is down to the addition of using sour cream or creme fraiche.
My taste in cakes change on such a regular basis. There was a time when I wouldn’t look at any cake that didn’t contain some form of chocolate. Then I discovered the coffee walnut cake, still my absolute favourite, followed by the likes of carrot and banana cake. The one sponge I don’t often reach for is the classic Victoria. So when it comes to the simpler bakes life I guess I will always reach for the lemons…
Now feels like the right time to resurrect this recipe of old and re-create it here for you with a couple of tweaks. And if lemon is your thing then do check out some of the gorgeous bakes below for some extra citrus inspiration:
Lemon, rose & gin drizzle cake – The Crafty Larder
Mini lemon drizzle pound cakes – Elizabeth’s Kitchen Diary
Drizzled lemon curd cupcakes – Greedy Gourmet
Lemon & cucumber cake with gin icing – Veggie Desserts
Lemon & berry yoghurt loaf cake – Fuss Free Flavours
Lemon cake – United Cakedom
Lemon berry blondie bars – Family Friends Food
Lemon vanilla poppy seed cake – Coffee &Vanilla
Lemon & blueberry bundt – Sew White
Lemon berry polenta cake – Food to Glow
Lemon drizzle blackberry cupcakes (vegan) – The Veg Space
Lemon muffins – Little Sunny Kitchen
Luscious Lemon Loaf
- 175 g golden caster sugar
- 2 large eggs
- 1 lemon zest only
- 1/2 lemon juice only
- 80 ml creme fraiche
- 160 g plain flour sifted
- 2 tsp baking powder sifted
- 55 g Stork margarine melted
- Icing sugar to dust the cake sifted
- Pre heat the oven to 170 degrees and line a large loaf tin with baking paper
- In a bowl, whisk together the caster sugar, eggs, lemon zest and juice then fold in the creme fraiche, sifted flour and baking power. Finally pour in the melted margarine and mix well until combined
- Pour the b]cake batter into the prepared loaf tin and bake for 40 minutes (approx) or until a skewer inserted into the cake comes out clean
- Once completely cooled, top with sifted icing sugar and serve with fresh raspberries and more creme fraiche.
This light, fluffy sponge cake is best served either on it's own or with a generous spoonful of creme fraiche and raspberries. It will keep for a couple of days wrapped in cling film or placed into a sealed container.