A Brief History The Lemon Drizzle Cake, British Tea-Time Unusual Favorite

One of the staple tea-time cakes, the lemon drizzle is simply a sponge cake with a tangy aftertaste, sought by the citrus connoisseurs of the cake world. It pairs quite well with stronger teas like black tea, Earl Grey tea and second-flush Assam teas that balance out its slightly acidic taste. 

Not much is known about the origin of the lemon drizzle cake, but it is undoubtedly a British specialty. It surged in popularity with classic tea-time cakes like the Victorian sponge cake and rich in butter classic English tea cake. 

The History

Lemon drizzle cake evolved from the classic pound cake that had always been a staple during British teatime. The earliest forms of pound cake can be traced back to 17th century English cookbooks, where variations incorporating ingredients like dried fruits, spices and citrus began to emerge. In fact, it was a 1615 cookbook that featured a “pound” of ingredients needed to make a cake, hence the name. 

Citrus flavors likely became more popular as trade with the Mediterranean introduced newer ingredients not grown or used locally. By the mid-20th century, when rationing was in effect during World War 2, home bakers sought simple lemon cake recipe that helped them cut back costs. The lemon drizzle cake was well-suited to this environment, using minimal fats and requiring few scarce ingredients. Evelyn Rose's 1967 recipe collection helped popularize the version we now recognize.

Rose was a Jewish cookery writer who described her "luscious lemon cake" as a light sponge flavored with lemon zest and juice. A syrup of sugar, water, and more lemon juice was drizzled over the warm cake to keep it super moist. 

Through the 1960s and 70s, lemon cake recipes with ganache drizzle were featured regularly in women's magazines and cookbooks as the ideal tea-time treat. Its refreshing, yet comforting flavor and easy preparation made it a staple for casual entertaining during tea and parlor parties. 

Lemon Cake Recipe

It might seem like a daunting task to bake with lemons given how locally we tend to use it to curdle milk or marinate meat, but we promise you it's not that tough. Here’s a simple lemon cake recipe: 

Ingredients:

• 125 gm unsalted butter, softened
• 125 gm caster sugar  
• 2 eggs
• 125 gm self-raising flour
• Zest of 1/2 lemon (about 1 tsp zest)

For the drizzle topping:

• 3/4 lemon, juiced  
• 50 gm caster sugar

Method:

• Heat oven to 180°C. Line a 20 cm loaf tin with baking paper.
• Beat butter and sugar until light and fluffy. Beat in eggs one at a time. 
• Fold in sifted flour and lemon zest until just combined. 
• Pour batter into the prepared tin. Bake for 40-45 minutes until a skewer inserted comes out clean.
• While the cake cools, make the drizzle by mixing lemon juice and sugar until the sugar dissolves. 
• Poke warm cake all over with a skewer to perforate it then slowly pour over freshly made drizzle. 
• Allow to cool completely before removing from the tin. The cake stays good when kept covered at room temperature for 3-4 days.

Some Common Lemon Drizzle Cake Troubleshooting

1. The cake didn't rise evenly

One of the most common problems during baking can be caused by an improper oven temperature. f the heat is too high, the outside of the cake will bake faster than the inside. It's important to preheat the oven fully to the specified temperature and check it with an oven thermometer to ensure accuracy. 

2. Top is cracked 

Cracks may form on the top surface of the cake due to over-baking on too high a temperature. The rapid rise causes a collapse when cooled. Reduce the oven temperature by 15°C for an even bake. Overmixing the batter can also toughen the gluten structure, preventing an even rise and potentially resulting in cracks. 

3. The drizzle didn't set properly

If the drizzle remains runny and doesn't harden on the cake surface, it likely means not enough lemon juice was added to the syrup. The acid in the juice is what causes the sugar to set. Try adding another squeeze of fresh lemon juice. The cake also needs to still be warm when drizzled so the syrup soaks in.

4. Crumb is dense

Overmixing the batter is a common culprit for a dense crumb. It develops too much gluten, making the cake tight-textured. Gently fold the ingredients together just until combined. Not using enough leavening agents like baking powder can also leave the cake compact rather than light and airy. 

5. Bottom is soggy

If the bottom of the cooled cake is soggy rather than crisp, it may have been baked at too low of a temperature. The extra time at a lower heat can cause moisture to be reabsorbed into the bottom layers.