Lemon Drizzle Cake {Easiest EVER Recipe!} (2024)

FAQs

What is a secret ingredient for cakes? ›

When it comes to creating moist and delicious cakes, sometimes the secret ingredient is something unexpected. In this case, it's applesauce. Not only does applesauce add moisture to your cake, but it also serves as a healthier alternative to high-fat ingredients.

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

I would recommend using freshly grated lemon zest (only the yellow part of the skin) from 1 lemon. You could substitute some lemon juice for part of the other liquids like water or buttermilk. Do not reduce the amount of oil or egg.

The cake hasn't been cooked for long enough. When you check the cake before taking it out of the oven, a skewer should come out clean and the cake should feel the same in the middle as it does around the edges.

USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

Gluten can lead to large air pockets in cakes. Too much chemical leavener, like baking powder, can lead to large air bubbles in cakes. Broken emulsion and inconsistent ingredient temperatures can cause air pockets in cakes. The way you fill your pan with cake batter can cause air pockets.

The most common reason for a Lemon Drizzle Cake sinking in the middle is when the oven door has been opened before the cake was set. Be sure not to open the door before 40 minutes, and even then, do it by opening the oven door and checking it as quickly as possible!

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

How do you increase the flavor of lemon in a cake? ›

Combine lemon zest with oil or butter

Rub the lemon into the sugar, then add your cooking fat, like butter or oil. The tangy zest will infuse the whole batter, elevating the tart flavor of your dessert. For a shortcut, you can use lemon-infused olive oil.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

If it is too soft at the start, the beating process and the heat generated by the beaters will make it become oily. Overbeating the batter at too high speed will also produce an oily cake. You haven't said how much lemon curd was added to the mix. This too will change the texture and outcome of the finished cake.

The on-fire confections consist of a standard iced cake topped with an image printed on paper that is set ablaze, causing it to burn away and reveal another image underneath. Though such creations have existed for at least a few years, the dessert's newly spiking popularity can be credited to a couple of bakers.

Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking. Fold or Folding: A method of gently mixing ingredients.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.