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Kim-Joy’s lemon drizzle cake

Name: Kim-Joy’s lemon drizzle cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 12
Cuisine: British recipes
Ingredients: For the cake; 100g salted butter, at room temperature, cubed, plus extra for greasing; 200g caster or granulated sugar; Zest 3 lemons, plus 1 tbsp juice; 3 tbsp neutral-tasting oil (such as sunflower or rapeseed oil); 3 medium eggs; 200g plain flour (see Kim Joy’s Tips); 1 tsp baking powder; 110ml whole milk; For the soaking syrup; Juice 2 lemons (about 80ml); 150g caster or granulated sugar; For the glaze; 150g icing sugar; 2–3 tbsp lemon juice; To decorate; 1 slice of lemon, plus a few strips of lemon rind; 2 chocolate buttons, brown sugar strands and sprinkles; 1 cocktail stick umbrella; Specialist kit; 900g loaf tin

By: Baker, cookbook author and Bake Off star, Kim-Joy

Published: 5 Dec 24
Updated: 5 Dec 24

“When life gives you lemons, make a lemon drizzle cake – and make it one where a lemon slice can put on his sunglasses and absorb some rays. This cake is super moist and goes bold on the lemon flavour – with lemon zest, lemon syrup AND a lemon glaze. It’s always a crowd pleaser! This bake is all about relaxing. Poking the holes in the top of the loaf is strangely cathartic. Then you get to chill out and watch the spoonfuls of lemon syrup soak in. Take your time with it and remember that you deserve to relax as much as this lemon slice – and as much as your body and mind needs.” Kim-Joy

Fancy another fun bake? Try Kim-Joy’s blueberry escapee cheesecake.

Easy
December 2024

Test kitchen approved

Serves 12
Prep time 15 min, plus cooling . Cook time 40 min

Fancy another fun bake? Try Kim-Joy’s blueberry escapee cheesecake.

Vegetarian

Nutrition: Per serving (for 12)

Calories: 345kcals
Fat: 12g (5.2g saturated)
Protein: 3.7g
Carbohydrates: 54g (42g sugars)
Fibre: 0.7g
Salt: 0.2g

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Before you start

Kim-Joy’s Tips To make the cake gluten-free, use a gluten-free flour blend and add ¼ tsp xanthan gum.

The easiest way to line a loaf tin is to cut a piece of baking paper so that it’s the same width as the longer side of the loaf tin. Place it inside the tin, leaving the paper overhanging slightly. Don’t worry about lining the shorter sides of the tin if you’re using a good non-stick pan – the sides of the cake will shrink back once baked and it will be easy to remove.

Before you start

Kim-Joy’s Tips To make the cake gluten-free, use a gluten-free flour blend and add ¼ tsp xanthan gum.

Ingredients

For the cake

100g salted butter, at room temperature, cubed, plus extra for greasing
200g caster or granulated sugar
Zest 3 lemons, plus 1 tbsp juice
3 tbsp neutral-tasting oil (such as sunflower or rapeseed oil)
3 medium eggs
200g plain flour (see Kim Joy’s Tips)
1 tsp baking powder
110ml whole milk

For the soaking syrup

Juice 2 lemons (about 80ml)
150g caster or granulated sugar

For the glaze

150g icing sugar
2–3 tbsp lemon juice

To decorate

1 slice of lemon, plus a few strips of lemon rind
2 chocolate buttons, brown sugar strands and sprinkles
1 cocktail stick umbrella

Specialist kit

900g loaf tin

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Method

Heat the oven to 180°C/160°C fan/gas 4. Grease the base and sides of the loaf tin with butter, then line with baking paper (see Kim-Joy’s Tips).
Put the butter, sugar and lemon zest in a large bowl and beat with a wooden spoon or spatula (or use an electric whisk or stand mixer if you have one) until smooth and light in colour.
Add the oil, mix again, then add the eggs one at a time, whisking well after each one. Sift in the flour and baking powder, gently mixing until combined. Stop mixing when there are no more visible flour pockets and avoid overmixing.

Pour in the milk and lemon juice, then mix again until just combined. Bake for 40 minutes, until golden and cracked on top and a skewer inserted in the centre comes out clean.
Meanwhile, make the soaking syrup. Put the lemon juice and sugar in a bowl and whisk until combined. Set aside.
Remove the cake from the tin, discarding the baking paper, and place on a wire rack. While it’s still warm, use a skewer or toothpick to poke holes all over the cake – as many as you can! Spoon the lemon syrup over, using the back of the spoon to spread it and avoid too much just dripping off the cake. Leave the cake to fully cool.
Once the cake is cooled, make the lemon glaze. Add the icing sugar and lemon juice to a bowl and whisk until combined. Spoon the glaze over the top of the cake, allowing it to drip down the sides.
To decorate, arrange a slice of lemon on top, using lemon rind for arms and legs. Chop a chocolate button in half for the sunglasses. Use a small offcut of another chocolate button for the bridge of the sunglasses. Use sprinkles for the mouth and for eyebrows. Finish with a cocktail stick umbrella.