The scent of lemon makes the Lemon Cake irresistible. It is often found in English shops and cafés as the classic lemon drizzle cake. This lemon drizzle cake recipe is simple. It is made with fresh lemons, giving it a unique aroma and flavor. Perfect with a cup of tea or as a dessert, it brings the flavors of the Mediterranean to your home.

With a rating of 4.24 out of 5 from 21 votes, our Italian lemon drizzle cake is highly appreciated. It requires only 10 minutes of preparation and 35 minutes of baking. In no time, you’ll have 16 slices of lemon delight.

To make our classic lemon cake, we start with 100g of lemon juice. We use an electric whisk to beat the eggs and sugar. This will result in a light and frothy mixture.

We add a pinch of salt and slowly pour in the oil while mixing. Then, we incorporate the zest of two lemons and the previously prepared lemon juice. Next, we sift the flour and baking powder, gradually adding them to the wet mixture. This ensures a smooth and homogeneous batter.

We pour the mixture into a 22cm pan, already buttered. Bake in the oven at 170°C for 50 minutes. The cake is ready when a toothpick comes out clean.

Once baked, let the cake cool on a wire rack. Then dust it with powdered sugar. This way, our Lemon Cake will stay soft and flavorful for days.

Ingredients for a Classic Torta al Limone

To create the perfect Torta al Limone, start by choosing top-notch ingredients. Pick 100% organic, untreated lemons for zest and juice. Below is a list of essential items you’ll need:

• 275g wholemeal sifted self-raising flour
• 110g caster sugar
• Grated rind and juice of 1 large lemon
• 2 large free-range eggs
• 150ml olive oil
• 1 x 125g carton lemon yogurt

To make things more exciting, try using extra-virgin olive oil and unbleached all-purpose flour. You could also add almond meal for richer texture. A leavening agent is vital too:

• 1 packet of Lievito Paneangeli or 2 teaspoons of baking powder

The right lemon drizzle cake ingredients form this dessert’s foundation. To ensure a balanced flavour and moist base, include the following:

Ingredients	Quantity
Granulated sugar	1 cup (200 grams)
Extra virgin olive oil	3/4 cup (180 milliliters)
Whole milk	2/3 cup
Lemon zest	Finely grated from 1 lemon
Lemon juice	1/4 cup (60 milliliters)
All-purpose flour	2 cups (250 grams)
Baking powder	2 1/2 teaspoons
Salt	1/2 teaspoon

Don’t forget to use good quality, neutral oils like sunflower or vegetable oil. For a moist lemon cake mix, include:

• 3 eggs at room temperature
• A few tablespoons of milk (classic or plant-based)
• Vanilla extract or seeds from a pod

Bake your cake in a 20cm round non-stick tin or a greased tin. Set the oven to 180°C/350°F/gas mark 4. Cook it for about 45 minutes. It should be golden, risen, and clean when a knife is inserted. Makes up to 8 slices.

Step-by-Step Instructions

Making a Torta al Limone is rewarding and simple. Let’s go through the lemon drizzle cake recipe for a tasty cake.

1. Prepare the Batter: Start by mixing four large eggs with 225g of caster sugar, vanilla, and zest of two lemons until foamy and creamy.
2. Incorporate Oil: Slowly add oil and whisk until it’s fully mixed in.
3. Add the Dry Ingredients: Sift 275g of self-raising flour and two teaspoons of baking powder together. Then, gently fold into the egg mix on low speed.
4. Blend in Milk: Add four tablespoons of milk lastly and mix until the batter is smooth.
5. Bake the Cake: Put the cake mixture into a prepared 2lb loaf tin or round cake tin. Bake at 180°C for 35 minutes or until golden and springy.

By following these steps, your cake will rise beautifully and have a perfect texture.

After baking, cool the cake in the tin for 15 minutes. Cooling sets the cake’s structure.

While the cake cools, make the lemon syrup. Mix juice of two lemons with 175g of sugar. Heat gently until the sugar dissolves for a rich lemon taste.

1. Apply the Lemon Syrup: Turn the cake out onto a parchment-lined wire rack, then spoon or brush the syrup over the cake until it soaks in.
2. Cool Completely: Let the cake cool down to let the syrup enhance its moisture and taste.
3. Final Touch: Dust with icing sugar before serving. Or, cut the chilled cake and spread lemon cream in between for a fancier dessert.

You’ll need a large bowl, scales, measuring spoons, a whisk, juicer and zester, nonstick cake tin, parchment paper, and a cooling rack to make this cake.

If you want to try different lemon drizzle cake versions, swap ingredients like using Stork or margarine instead of butter, or different sugars for new twists.

Ingredient	Weight	Notes
Baking Powder	2 Level Tsp	Essential for rising
Butter (salted or unsalted)	225g	Can substitute with oil
Caster Sugar	225g	A lighter granulated sugar
Eggs	4 Large	Use medium if preferred
Lemon Juice	From 2 Lemons	For the syrup
Self-Raising Flour	275g	Includes baking powder

Adding the Lemon Drizzle

The defining feature of a perfect Torta al Limone is its lemon drizzle. This drizzle is a mix that boosts the cake’s citrus taste. We make a syrup by mixing 60ml of lemon juice with 180g of white sugar. We heat it gently until the sugar melts fully. This syrup is then poured over the cake, covering it with its tangy flavour. As the cake soaks up the syrup, it becomes more flavourful and moist. This technique ensures the cake is soft and melts in your mouth. To get an even topping, spread the syrup on the cake while it’s warm. This makes the syrup soak into the cake better.

It’s important to spread the lemon syrup evenly on the cake. This makes sure every bit is moist and tasty. The lemon’s bright flavour and sweetness combine well with the cake. This gives us a lemon drizzle cake that looks and tastes great.

For best results, these steps should be followed:

1. Start checking the cake at 50 minutes for any signs it’s not ready.
2. Let the cake cool for about 10 minutes after taking it out of the oven.
3. Evenly pour the lemon syrup over the warm cake.
4. If you want, mix 50g of icing sugar with 1-2 teaspoons of lemon juice for extra decoration once the cake is cool.

Below is a summary of the main ingredients and their amounts:

Ingredient	Quantity
Lemon juice (for drizzle)	60ml / 2 fl oz
White sugar (for drizzle)	180g / 6 oz
Icing sugar (optional for icing)	50g / 1.7 oz
Lemon juice (optional for icing)	1-2 teaspoons

By carefully following these steps, our Torta al Limone turns out moist and full of lemon flavour. It’s perfect for any special event.

Serving and Storing Your Lemon Drizzle Cake

Torta al Limone, also known as lemon drizzle cake, suits various occasions. Enjoy it as a morning treat, an afternoon snack or an evening dessert. Being zesty and moist, it wins many people’s hearts.

When serving the lemon drizzle cake receipe, you might keep it simple with icing sugar on top. This shows off the lemon’s fresh taste. Or, add some lemon cream for a fuller flavour. For special events, decorate it with icing or edible flowers to make a beautiful birthday lemon drizzle cake recipie.

To keep the cake fresh, store it at room temp for up to 5 days. Use a cake dome or cling film to keep it moist. Don’t put it in the fridge, as this hardens the sponge. For keeping it longer, freeze in greaseproof paper. Thaw in the fridge for a soft texture when you eat it.

These tips cater to both serving and storing lemon drizzle cake. It’s easy to enjoy straight away or save for later. Every bite is bound to delight you and your guests.