Drizzle Cake Recipes

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BEST EVER LEMON DRIZZLE CAKE

I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!

Provided by Try This Recipe!

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9



Best Ever Lemon Drizzle Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
  • Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
  • Pour batter into the prepared pan, being careful not to press it down.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
  • Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g

1 cup white sugar
2 tablespoons white sugar
1 cup unsalted butter, slightly softened
4 eggs
1 ¾ cups self-rising flour
1 tablespoon baking powder
1 lemon, zested
1 lemon, zested and juiced
7 tablespoons white sugar

LEMON DRIZZLE CAKE

Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 13



Lemon Drizzle Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
  • Sift the flour, baking powder and salt into a medium bowl and stir to combine.
  • Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
  • Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
  • For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

Nonstick cooking spray, for the pan
3 1/4 cups all-purpose flour (see Cook's Note)
5 teaspoons baking powder
1/4 teaspoon fine salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 1/2 cups granulated sugar
Zest of 3 lemons
6 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar, sifted
2 to 3 tablespoons lemon juice

LINDA'S LEMON DRIZZLE CAKE

Provided by Mary McCartney

Categories     Cake     Dessert     Bake     Easter     Vegetarian     Lemon     Birthday     Lemon Juice     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9



Linda's Lemon Drizzle Cake image

Steps:

  • Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
  • In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
  • Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
  • In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
  • When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

flour for dusting the pan
1 stick butter, softened, plus more for greasing the pan
3/4 cup superfine sugar
2 large, free-range eggs, beaten
finely grated zest and juice of 3 lemons
1 1/2 cups all-purpose or light spelt flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup confectioner's sugar, sifted

SUMMER FRUIT DRIZZLE CAKE

Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 8

Number Of Ingredients 8



Summer fruit drizzle cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
  • Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
  • Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium

2 large eggs
2 tsp vanilla extract
175g fruit , stoned and diced weight
140g granulated sugar
1-2 tbsp citrus juice - lemon, lime or orange
175g very soft butter , plus extra for greasing
175g golden caster sugar
250g self-raising flour

ORANGE DRIZZLE CAKE

Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.

Provided by Uzo Orimalade

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 9



Orange Drizzle Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
  • Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
  • While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g

1 cup self-rising flour
3 large eggs
⅔ cup superfine sugar
⅔ cup salted butter, melted
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon baking powder
½ cup superfine sugar
¼ cup orange juice

VANILLA DRIZZLE

Just three pantry ingredients give a special finish to coffee cakes or sweet muffins.-Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1/2 cup.

Number Of Ingredients 3



Vanilla Drizzle image

Steps:

  • In a small bowl, combine the sugar, vanilla and enough milk to achieve desired consistency. Stir until smooth. Drizzle over bread.

Nutrition Facts :

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
5 to 5-1/2 teaspoons milk

LEMON DRIZZLE CAKE

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Provided by Tana Ramsay

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7



Lemon drizzle cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4.
  • Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  • Sift in the self-raising flour, then add the lemon zest and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  • While the cake is cooling in its tin, mix together the lemons 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. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested
1½ lemons, juiced
85g caster sugar

DRIZZLE CAKE

Make and share this Drizzle Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 15



Drizzle Cake image

Steps:

  • Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
  • Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
  • Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
  • CHOCOLATE FUDGE DRIZZLE:.
  • Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
  • Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
  • Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
  • Add vanilla extract. Beat until the mixture firms up a bit.
  • Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
  • Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.

Nutrition Facts : Calories 511.3, Fat 16.3, SaturatedFat 6.6, Cholesterol 48.4, Sodium 325.6, Carbohydrate 87.5, Fiber 0.6, Sugar 64.7, Protein 5.4

1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons milk
2 ounces baker's chocolate squares
3/4 cup heated milk
2 cups sugar
1 teaspoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract

LUSCIOUS LEMON DRIZZLE CAKE

Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.

Provided by Cem176

Categories     Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9



Luscious Lemon Drizzle Cake image

Steps:

  • Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
  • Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
  • Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
  • Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
  • Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
  • Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
  • Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

Nutrition Facts : Calories 398.4, Fat 17.1, SaturatedFat 10.3, Cholesterol 95.1, Sodium 429.8, Carbohydrate 58.1, Fiber 0.6, Sugar 40.5, Protein 4.4

2 large eggs
175 g sugar
150 g softened butter or 150 g margarine
1 grated lemon, zest of
175 g self-raising flour
125 ml milk
1 pinch salt
150 g icing sugar
50 ml fresh lemon juice (about 1 1/2 large lemons)

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