Anne Morgan This Delia Smith Lemon Drizzle Cake Recipe is a zesty and moist recipe, which is made with crunchy poppy seeds and fresh lemon juice. It’s a classic British bake, ready in about 1 hour and 55 minutes (including cooling time).
Delia Smith Lemon Drizzle Cake Recipe Ingredients
For the Cake
- Juice of 1 large lemon
- 40g poppy seeds
- 175g self-raising flour
- 1 teaspoon baking powder
- 175g spreadable butter
- 175g golden caster sugar
- 3 large eggs
- Grated zest of 3 large lemons
For the Syrup
- Juice of 3 large lemons
- Grated zest of 1 large lemon
- 50g golden icing sugar, sifted
- 100g golden granulated sugar
To Finish
- 1 rounded teaspoon golden granulated sugar
- 1 rounded teaspoon poppy seeds
How To Make Delia Smith Lemon Drizzle Cake Recipe
- Preheat and Prep: Pre-heat the oven to 170°C, gas mark 3. Grease a 20cm round loose-based cake tin and line the base with parchment paper.
- Sift the Flour: Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
- Mix the Batter: Add the butter, golden caster sugar, eggs, lemon zest, lemon juice (from the cake ingredients list), and the 40g of poppy seeds. Now, using an electric hand whisk, mix to a smooth creamy consistency for about one minute.
- Bake: Spoon the mixture into the prepared tin, leveling it with the back of the spoon. Bake near the center of the oven for 40 minutes or until the center feels springy to the touch.
- Make the Syrup: When the cake is ready, remove the tin from the oven to a board. Straight away, mix together the syrup ingredients (lemon juice, zest, icing sugar, and granulated sugar) in a small bowl.
- Drizzle: Next, stab the hot cake all over with a skewer. Spoon the syrup evenly over the hot cake, allowing it to soak in.
- Finish and Cool: Mix the rounded teaspoon of golden granulated sugar and the remaining poppy seeds together and finally sprinkle on the top of the cake for a crunchy finish. After that, the cake needs to cool completely in its tin before it can be removed and stored.
Recipe Tips
- The “High Sift”: Delia emphasizes holding the sieve high. This incorporates air into the flour before it even touches the wet ingredients, ensuring a lighter sponge.
- Hot Cake, Cold Syrup: It is crucial to pour the syrup over the cake while the cake is still piping hot. This ensures the sponge absorbs the liquid like a sponge rather than it sitting on top.
- Cooling in the Tin: Because the cake is soaked in syrup, it becomes quite fragile while warm. If you try to remove it too early, it may crumble. Let it cool completely in the tin to firm up.
- Poppy Seeds: As noted, this cake is equally delicious without poppy seeds if you prefer a smooth texture or don’t have them on hand.
- Testing Doneness: The “springy” test is best here. Press the center gently; if it bounces back immediately, it’s done. If your finger leaves a dent, it needs a few more minutes.
What To Serve With Delia Smith Lemon Drizzle Cake Recipe
This zesty cake is a standalone star, but pairs well with tea time essentials.
- A pot of English Breakfast tea
- A dollop of crème fraîche
- Fresh strawberries or raspberries
- Iced coffee
How To Store Delia Smith Lemon Drizzle Cake Recipe
- Container: Once completely cool, remove from the tin and store in an airtight container or cake tin.
- Room Temperature: This cake keeps moist for up to 3-4 days at room temperature. The syrup actually helps preserve it.
- Freeze: You can freeze the cake (without the final sugar sprinkle if possible, though it works with it too). Wrap tightly in double layers of cling film and foil. Freeze for up to 1 month.
Delia Smith Lemon Drizzle Cake Recipe Nutrition Facts
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 210mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugar: 28g
- Protein: 4g
Nutrition information is estimated per slice (based on 10 slices).
FAQs
Can I make this as a traybake?
Yes. You can use a rectangular tin (approx 28cm x 18cm). However, traybakes generally cook faster than round cakes, so check the oven after 25-30 minutes instead of 40.
Why is my cake soggy?
A u0022drizzleu0022 cake is meant to be moist, but if it is wet, you may have used too much juice in the syrup or underbaked the sponge. Ensure the skewer comes out clean before adding the syrup.
Can I use bottled lemon juice?
For this recipe, fresh is essential. You need the zest for the flavor and the texture, and bottled juice lacks the bright acidity needed to cut through the sugar.
Try More Recipes:
- Delia Smith British Pancakes Recipe
- Delia Smith Banana Cake Recipe
- Delia Smith Egg Custard Recipe
Delia Smith Lemon Drizzle Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
servings15
minutes40
minutes310
kcalThe ultimate lemon poppy seed cake, soaked in a zesty, crunchy lemon sugar syrup while hot for maximum moisture.
Ingredients
175g self-raising flour
1 tsp baking powder
175g spreadable butter
175g golden caster sugar
3 eggs
40g poppy seeds
4 large lemons (zest and juice divided)
150g sugar for syrup (granulated/icing mix)
Directions
- Sift flour and baking powder from a height into a bowl.
- Add butter, sugar, eggs, zest/juice of 1 lemon, and poppy seeds.
- Whisk for 1 minute until smooth.
- Bake at 170°C for 40 minutes in a 20cm round tin.
- Mix syrup ingredients (juice of 3 lemons, sugars, zest).
- Stab hot cake with a skewer and pour over syrup.
- Sprinkle with granulated sugar and poppy seeds.
- Cool completely in the tin.
Notes
- Crunch: The granulated sugar in the syrup doesn’t fully dissolve, which creates the signature crunchy “drizzle” crust on top.
- Variations: Try using lime or orange zest/juice for a citrus twist.
