The zest into the sugar, that you taught me with the lemonade, has completely changed the way I integrate citrus into just about everything. Huge game changer.
I've skimmed the peel off citrus (usually lemons; sometimes limes) with a vegetable peeler then buried the peel in the sugar I'm going to use for the cake (or icing). I'll then use a wooden spoon to work the sugar and peel together lightly for a few minutes, then cover and let sit overnight. I remove the peels the next day when I'm ready to finish the recipe. More work and more time, of course, but after the first time I never went back.
My mother would make this cake and dad would place a scoop of his home made vanilla ice cream on top for us! Thank you Chef John for this recipe, as we don't have any record of mom's recipe.
Now we're talking! The last few posted recopies were a little "out there". This is actually something i have the ingredients for. I'll be making this on the weekend for company.
You're a hero, Chef John. Thank you for another phenomenal recipe when the rest of the internet is a wasteland of bad culinary technique. I salute you!
"and it's part of the meditation and the ritual which has value that goes beyond anything practical" - so so true. Cooking and baking does so much for my mental health, I can't even describe it. Thank you, Chef John, for making it easy and fun and insightful.
Ingredients Cake: 1 cup white sugar 2 lemons, zested 2 1/4 cups self raising flour (see Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup (2 sticks) unsalted butter, room temperature 4 large eggs 1/4 cup milk Lemon Drizzle Topping: 3/4 cup granulated sugar 1/3 cup fresh lemon juice Directions: Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary. Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper. Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes. Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth. Poke holes all over the cake with a skewer, and ladle or pour lemon drizzle topping over the top. Let the cake cool all the way to room temperature before removing it from the pan. Cook's Note: For best results, chill cake in the fridge before serving. You can make your own self-rising flour by sifting together 2 1/4 cups of all-purpose flour with 1.5 tablespoons baking powder and 1 teaspoon fine salt. The lemon drizzle topping amounts can be doubled for an extra “moist” version of the cake. Nutrition Facts (per serving) Calories 431 Fat 21g Carbs 56g Protein 6g
My dad loves having a little baked snack in the evening but at 85 years old ..... so he is getting baking for Father's Day this year lol .....this recipe is the perfect timing I'll be making two of these😃👍🏻👏🏻💕
I've had a recipe for decades from a church ladies cookbook using cake mix. It has always been a hit. I now avoid using packaged food. This looks like a perfect switch up for making lemon cake!
That lemon drizzle loaf looks delicious! Im from Mexico and i think i would try this recipe and make another with a Mexican twist and make it like a tres leches lemon cake! I think it would taste superb!
Chef John, I was just saying how I've wanted to make a lemon drizzle cake for 5 years and just haven't gotten around to it. This is a sign, I have to make one now.
My mother in law Hazel made this cake and I could eat it by the loaf load. She added crushed walnuts to her mix that worked great with the lemon and were a soft surprise in the loaf. God bless her soul she is cooking in gods kitchen now and I’m so happy to see how she would have made it. Any extra steps or tips you have for adapting your recipe if nuts are involved would be greatly appreciated. I do recall the top surface of the cake had a thin but not really iced effect it was super tangly but the lemon flavour just worked it’s way through the whole cake and seeing the skewer tip I know how she made the wonderful lemon flavour work. Thanks for sharing and bringing back some beautiful memories. A simple but wonderful treat when having a cuppa with loved ones, this cake always found a way to the dinning room table for a game of scrabble and bought me a few extra moments to think of a better word, I never won but Hazel made sure I had plenty of cake to make up for my lack of scrabble skills. Great times indeed and little sad but happy memories all the same . Chef John has shown me with a skewer how I can make this cake as Hazel did, I suppose it’s a bit much to ask for culinary skills and scrabble tips too. Love the channel thanks for the recipe and igniting some treasured memories
When I was at school in the late 70's we made lemon drizzle cake in cookery lessons - and ever since I make one every few years and think "why don't I make this more often?". Your recipe is not very different to the one I was taught all those years ago, except we didn't have a fancy zester!
This is very similar to a Lemon Bread recipe I've been making for about fifty years, from the Sunset Book of Breads, though it only required one stick of butter and one lemon and didn't include the last drizzle or the zest curls. A half-cup of nuts was optional. Seriously good stuff.
OMG that's the recipe i've been waiting, liiterally, for all my life. seriously I've seen so many people trying to reinvent the veel with the lemon cake and none of it was any good. I am so so excited to try this. Thank you!
My mother called this 'lemon pound cake' and it was her go to homemade summer cake. I love the drizzle and as for 'state fair lemonade' , that stuff is dangerously addictive (in a good way : )
"Go try our state fair lemonade recipe." Uncanny timing, I just made a batch the other day! I am determined to make lemon ice cream with it once I settle on the right proportion. This cake looks great and super easy too.
The first lemon drizzle cake I made was for a kids' rainy-day tea party. They loved the tea party but not the cake--too sour. I didn't use much sugar, but I loved the cake. Your recipe (and technique for drawing out the zest flavor) looks even better. Will be trying this soon (using local lemons, which are green peels).
That looks so beautiful...i love lemon and carrot cakes....Thank you so much for the recipe❤😊...Although i would add the lemon shavings ontop before i put it in the oven...( cause i love eating the zest pieces 😊 )
That looks so delicious, thank you Chef John, I really like your comment about how taking your time is part of the meditation and the ritual, this is so often missed these days in our helter skelter life. I miss the days of sharing food preparation time with my Mom ❤
I grew up in St. Louis where there was a place called Miss Hullings. Miss Hullings sold a lemon layer cake that I still dream about. Full-on bright lemon flavor in both the cake and the lemon frosting. I think the layers were put together with lemon curd too. OMG. I must try your cake to see if it gives me my lemon cake fix.
I'm a huge fan of this style of cake. I use the packaged stuff for the batter, but I make it more my own by using orange instead. Some zest in the batter is just fine for flavoring the body, plus some frosting made with a tiny bit of juice and a far-more-than-medically-recommended amount of powdered sugar makes a wonderful frosted loaf.
I just made thos the day before the video was released. I've made it with lemon before, but also have used orange for people who don't care for the sourness of the lemon
Take this wonderful cake, slice it in tranches. Strawberries, whipped cream or vanilla pastry cream or both... and you've got yourself an awesome Fraisier (fray-zee-éh).
This is definitely super easy, so I'll be making it as soon as I can get my hands on fresh lemons. It's also made me wonder if I could experiment and create a lemon-raspberry drizzle cake, via some homemade raspberry syrup. Edit: I wrote this before seeing the end, where you garnished with raspberries!
Limonene lemon zesty goodness. I shall be giving this a try for sure Chef John. I will however be substituting the butter with cannabutter. As always enjoys ❤❤
There’s a recipe out there adding a whole lemon (or orange) you grind up in the food processor and it goes right in the cake batter!! The citrus flavor is very intense.
Yes!!! He did the “Oooold shake-a, shake-a” and the “Oooold tap-a, tap-a.” Along with his signature vibrato. Thank you Chef John!!! We love you!!!
Thank you. It's my pleasure.
@@foodwishes On the other hand, I'm sad you didn't manage to work a 'fo shizzle' in somewhere
The zest into the sugar, that you taught me with the lemonade, has completely changed the way I integrate citrus into just about everything. Huge game changer.
I've skimmed the peel off citrus (usually lemons; sometimes limes) with a vegetable peeler then buried the peel in the sugar I'm going to use for the cake (or icing). I'll then use a wooden spoon to work the sugar and peel together lightly for a few minutes, then cover and let sit overnight. I remove the peels the next day when I'm ready to finish the recipe.
More work and more time, of course, but after the first time I never went back.
State Fair Lemonade. Its delicious. Best Lemonade you've ever had.
My mom used to make this recipe all the time. I'm glad to know that the secret ingredient is still heaps of butter.
Dont forget the kg of sugar
and just a touch of love!
It's pretty difficult to dislike anything with heaps o' butter in it.
Oh yeah! butter makes it rich like no substitute will, and the better the butter the better the flavor.
Same here.... It's been far too long since... 🍋🍋🍋❤
I love lemon desserts. Lemon pies, lemon cookies, lemon sherbert, lemon cake. This is a beautiful cake and yes I will be making this.
Lime too
My mother would make this cake and dad would place a scoop of his home made vanilla ice cream on top for us!
Thank you Chef John for this recipe, as we don't have any record of mom's recipe.
I've been having this Cake for the past 20 years with tea. It's the GOAT. Worth your effort for sure
Now we're talking! The last few posted recopies were a little "out there". This is actually something i have the ingredients for. I'll be making this on the weekend for company.
You're a hero, Chef John. Thank you for another phenomenal recipe when the rest of the internet is a wasteland of bad culinary technique. I salute you!
Your voice makes me so happy!
Great! I had just made your State Fair Lemonade and your 1700's Pound Cake last week. And this seems like a nice fusion of the two recipes!
"and it's part of the meditation and the ritual which has value that goes beyond anything practical" - so so true. Cooking and baking does so much for my mental health, I can't even describe it. Thank you, Chef John, for making it easy and fun and insightful.
This is one of the best things my mom makes, and she makes a ton of great food.
"You are the Mrs Frizzle of your lemon drizzle!"
I love, love, love Lady Mary. She's such treasure.
I learned a lot about lemon zest and sugar. I am going to check out his lemonade.
And those hard pieces of butter will be flying everywhere ❤❤❤❤ my mom made this, I loved it!
I love making this with olive oil (and a bit of buttermilk), which works really nicely with the citrus flavors too.
Ingredients
Cake:
1 cup white sugar
2 lemons, zested
2 1/4 cups self raising flour (see Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1/4 cup milk
Lemon Drizzle Topping:
3/4 cup granulated sugar
1/3 cup fresh lemon juice
Directions:
Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.
Poke holes all over the cake with a skewer, and ladle or pour lemon drizzle topping over the top. Let the cake cool all the way to room temperature before removing it from the pan.
Cook's Note:
For best results, chill cake in the fridge before serving.
You can make your own self-rising flour by sifting together 2 1/4 cups of all-purpose flour with 1.5 tablespoons baking powder and 1 teaspoon fine salt.
The lemon drizzle topping amounts can be doubled for an extra “moist” version of the cake.
Nutrition Facts
(per serving)
Calories 431
Fat 21g
Carbs 56g
Protein 6g
Thanks !
Thank you, a lot of very important details. Zaida - Puerto Rico
Yes
After all, you are the Drizzy Drake of your Lemon Drizzle Cake.
Love the new recipe!
No one is stranger
Or a better lemon zest arranger
My dad loves having a little baked snack in the evening but at 85 years old ..... so he is getting baking for Father's Day this year lol .....this recipe is the perfect timing I'll be making two of these😃👍🏻👏🏻💕
I've had a recipe for decades from a church ladies cookbook using cake mix. It has always been a hit. I now avoid using packaged food. This looks like a perfect switch up for making lemon cake!
To the person reading this: Even though I don’t know you, I wish you the best of what life has to offer ❤
Chef John will NEVER stop bring the goat of cooking youtube
Good ol' lemon poke cake! My great grandma, grandma, and mom had/have been making some form of this for ages, and is always a crowd favorite.
with some lemon butter cream right out of the fridge!🍋thank you!
This cake is an all time crowd pleaser!
Straight outta the oven it looked so good I could almost smell it!!!!!!!!!!!!! Thanks Chef, I'm gonna give this one a try! 😍💕🍋🍰
my favorite flavor cake, and on my birthday no less!
Happy Very Justified Lemon Cake Eating Day!! 🎉
That lemon drizzle loaf looks delicious! Im from Mexico and i think i would try this recipe and make another with a Mexican twist and make it like a tres leches lemon cake! I think it would taste superb!
Chef John, I was just saying how I've wanted to make a lemon drizzle cake for 5 years and just haven't gotten around to it. This is a sign, I have to make one now.
Thank for the simple way you showed us to prepare in bake lemon bread thank again sir
I learned that I have the tool to make those little curls. I always assumed that it was a zester. Thank you chef John. You’re the best!!!
Chef John, I love your comments on ritual. I agree completely. Thanks for your videos.
Lemon is such a lovely flavor. I'm so glad you shared this!
The best cooking channel on the internet❤❤❤❤
My mother in law Hazel made this cake and I could eat it by the loaf load. She added crushed walnuts to her mix that worked great with the lemon and were a soft surprise in the loaf. God bless her soul she is cooking in gods kitchen now and I’m so happy to see how she would have made it. Any extra steps or tips you have for adapting your recipe if nuts are involved would be greatly appreciated. I do recall the top surface of the cake had a thin but not really iced effect it was super tangly but the lemon flavour just worked it’s way through the whole cake and seeing the skewer tip I know how she made the wonderful lemon flavour work. Thanks for sharing and bringing back some beautiful memories. A simple but wonderful treat when having a cuppa with loved ones, this cake always found a way to the dinning room table for a game of scrabble and bought me a few extra moments to think of a better word, I never won but Hazel made sure I had plenty of cake to make up for my lack of scrabble skills. Great times indeed and little sad but happy memories all the same . Chef John has shown me with a skewer how I can make this cake as Hazel did, I suppose it’s a bit much to ask for culinary skills and scrabble tips too. Love the channel thanks for the recipe and igniting some treasured memories
I have some syrup left over from poaching lemons for lemon marmalade, and I'm totally going to use it for this.
We absolutely love this loaf. It lasted less thank 24 hours on the counter. Thank you for making me a better cook for my family :)
Thank you for this!!!🎉❤🎉❤🎉
When I was at school in the late 70's we made lemon drizzle cake in cookery lessons - and ever since I make one every few years and think "why don't I make this more often?". Your recipe is not very different to the one I was taught all those years ago, except we didn't have a fancy zester!
As always a great but easy to execute recipe. Thanks!
Where is the ingredients list?
Every time I want to make something new I always go to Chef John... 😊 Thank you!
This is very similar to a Lemon Bread recipe I've been making for about fifty years, from the Sunset Book of Breads, though it only required one stick of butter and one lemon and didn't include the last drizzle or the zest curls. A half-cup of nuts was optional. Seriously good stuff.
Mine turned out perfect. Used self-rising flour. Thanks Chef!!!
Gonna make this with orange instead cause my dad loves them.
this cake is awesome, i have made it for my birthday and it was amazing.
OMG that's the recipe i've been waiting, liiterally, for all my life. seriously I've seen so many people trying to reinvent the veel with the lemon cake and none of it was any good. I am so so excited to try this. Thank you!
There you are again with another great recipe to put In my files!!😅. And lemon being my favorite flavor too!
My mother called this 'lemon pound cake' and it was her go to homemade summer cake. I love the drizzle and as for 'state fair lemonade' , that stuff is dangerously addictive (in a good way : )
"Go try our state fair lemonade recipe."
Uncanny timing, I just made a batch the other day! I am determined to make lemon ice cream with it once I settle on the right proportion. This cake looks great and super easy too.
The first lemon drizzle cake I made was for a kids' rainy-day tea party. They loved the tea party but not the cake--too sour. I didn't use much sugar, but I loved the cake. Your recipe (and technique for drawing out the zest flavor) looks even better. Will be trying this soon (using local lemons, which are green peels).
Love CJ's simplification of my favourite cake. I often add poppy seed and sometimes pour brandy over and eat it with coffee. Sometimes.
Luxurious! What a great idea. :)
YES! I love lemon based stuff
@@lindainparis7349 lemon garlic potatoes 🥰 and did you know that heroin is dissolved in a spoon with citric acid. My favorite lemon recipe ever!
My favourite. Well done John.
I love Mary Barry.
That looks so beautiful...i love lemon and carrot cakes....Thank you so much for the recipe❤😊...Although i would add the lemon shavings ontop before i put it in the oven...( cause i love eating the zest pieces 😊 )
A delicous lemony cake.
Oh yeah...I need that in my life!
new microphone?
you're the best
Certified Gold !!!!!!
Now I need one of those funky zesting tools!
I've got one and I always use it, even for the zest going into cakes. I'm a zest freak so it was worth buying.
Nicely baked. Love the little Stonehenge of berries.
Just made this cake and it's delicious! Thanks for this video 😊
That looks so delicious, thank you Chef John, I really like your comment about how taking your time is part of the meditation and the ritual, this is so often missed these days in our helter skelter life. I miss the days of sharing food preparation time with my Mom ❤
Chef?
I grew up in St. Louis where there was a place called Miss Hullings. Miss Hullings sold a lemon layer cake that I still dream about. Full-on bright lemon flavor in both the cake and the lemon frosting. I think the layers were put together with lemon curd too. OMG. I must try your cake to see if it gives me my lemon cake fix.
This was delicious! Thank you chef John💗
I'm a huge fan of this style of cake. I use the packaged stuff for the batter, but I make it more my own by using orange instead. Some zest in the batter is just fine for flavoring the body, plus some frosting made with a tiny bit of juice and a far-more-than-medically-recommended amount of powdered sugar makes a wonderful frosted loaf.
Lol, well OBVIOUSLY loaves have fewer calories than cakes. Chef John is the man.
I just made thos the day before the video was released. I've made it with lemon before, but also have used orange for people who don't care for the sourness of the lemon
Could you do a Jamaican ginger sticky pudding cake
🤤
I like to "candy" the lemon curls in sugar water....and let them dry a bit, before garnishing😊
This is my favourite cake of all!
I'm glad to hear it's quite simple to make.
I made this exactly as described - it is WONDERFUL! Loved it :)
Take this wonderful cake, slice it in tranches. Strawberries, whipped cream or vanilla pastry cream or both... and you've got yourself an awesome Fraisier (fray-zee-éh).
Oh my god I can't wait to try this out ❤
This looks like a recipe my grandmother made often back in the 60's. She inspired my love of all things lemon🍋 !
Thank you Chef John. Love me a Lemon Drizzle. LOve this one bowl recipe !!! From Australia
I LOVE your videos. You make qualoty food which is also simple
This is definitely super easy, so I'll be making it as soon as I can get my hands on fresh lemons. It's also made me wonder if I could experiment and create a lemon-raspberry drizzle cake, via some homemade raspberry syrup. Edit: I wrote this before seeing the end, where you garnished with raspberries!
The best thing about CJ is that he inspires one to experiment. Your raspberry syrup sounds great.
The ladle ....YES!
Beautiful...Yummmmm
Yeah. I am all for Mary Berry's recipes. Now I am trying to give up sugar so I have to see who I want to bake this for.
Limonene lemon zesty goodness.
I shall be giving this a try for sure Chef John.
I will however be substituting the butter with cannabutter.
As always enjoys ❤❤
i'm new to baking, so this is the perfect recipe. thank you!!
Looks delicious
Thought about a nice lemon cake the other day, perfect timing 👍
this is a must try.
Obviously....you are the best Chef John ❤
Thank you. That cake is pretty.
Looks great! I bet this would be good with a drizzle of rum!
I love his personality!😅🙏🏼🤗😊
God Bless you!🙏🏼
Looks delicious ! If I add poppyseeds, what proportion? Thanks.
Looks delicious, can't wait to try.
Thanks John
My favorite dessert!
Fantastic timing. My birthday is coming up, and I adore lemon cakes. I might just bake this one for myself. :)
I love all drizzles cakes
Got to get some lemons and make this
Lemon Cake - one of my favorite hentai artists - love this, even though I can't eat cake
Looks good! Will try !
There’s a recipe out there adding a whole lemon (or orange) you grind up in the food processor and it goes right in the cake batter!! The citrus flavor is very intense.