The Best Elegant Lemon Drizzle Cake

An Elegant Lemon Drizzle Cake begins with a light airy sponge infused with the zest and juice of fresh lemons creating a subtle fragrant base that melts in your mouth. Once baked to golden perfection the cake is generously bathed in a luscious lemon syrup allowing each bite to burst with tangy sweetness.

To finish a delicate glaze of lemon icing cascades gracefully over the top adding a glossy sheen and an extra touch of citrus delight. Garnished with finely grated lemon zest or thin slices of candied lemon this cake is a timeless treat perfect for any sophisticated occasion.

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 tbsp lemon zest
• 1/2 cup whole milk
• 1/4 cup lemon juice

Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour a 9 inch loaf pan.
3. Mix Dry Ingredients:
4. In a medium bowl whisk together flour baking powder and salt. Set aside.
5. Cream Butter and Sugar:
6. In a large bowl beat the butter and sugar with an electric mixer on medium high speed until light and fluffy about 3 to 5 minutes.
7. Add Eggs and Lemon Zest:
8. Add the eggs one at a time beating well after each addition. Mix in the lemon zest.
9. Combine Wet and Dry Ingredients:
10. Reduce mixer speed to low. Add the flour mixture in three parts alternating with the milk and lemon juice beginning and ending with the flour mixture. Mix until just combined.
11. Bake the Cake:
12. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
13. Cool and Drizzle:
14. Let the cake cool in the pan for 10 minutes then turn it out onto a wire rack to cool completely. While the cake is still warm drizzle with lemon glaze.

Glaze

• Lemon Glaze:
• In a small bowl whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the warm cake.

Heavenly Coconut Cake

Ingredients

• 2 1/4 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large egg whites room temperature
• 1 tsp coconut extract
• 1 cup coconut milk
• 1/2 cup shredded coconut

Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
3. Mix Dry Ingredients:
4. In a medium bowl whisk together cake flour baking powder baking soda and salt. Set aside.
5. Cream Butter and Sugar:
6. In a large bowl beat the butter and sugar with an electric mixer on medium high speed until light and fluffy about 3 to 5 minutes.
7. Add Oil and Egg Whites:
8. Add the oil and beat until combined. Add the egg whites one at a time beating well after each addition. Mix in the coconut extract.
9. Combine Wet and Dry Ingredients:
10. Reduce mixer speed to low. Add the flour mixture in three parts alternating with the coconut milk beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut.
11. Bake the Cakes:
12. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
13. Cool and Frost:
14. Let the cakes cool in the pans for 10 minutes then turn them out onto wire racks to cool completely. Frost with coconut frosting.

Frosting Suggestions

• Coconut Cream Cheese Frosting:
• Beat 1 cup cream cheese and 1/2 cup unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon coconut extract. Fold in 1/2 cup shredded coconut.

Sumptuous Black Forest Cake

Ingredients

• 1 3/4 cups all purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1/2 cup cherry liqueur
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 can (21 oz) cherry pie filling
• 1/2 cup shaved chocolate for garnish

Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
3. Mix Dry Ingredients:
4. In a large bowl sift together flour sugar cocoa powder baking powder baking soda and salt.
5. Combine Wet Ingredients:
6. Add eggs milk oil and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
7. Add Boiling Water:
8. Stir in the boiling water (batter will be thin).
9. Bake the Cakes:
10. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool and Soak:
12. Let the cakes cool in the pans for 10 minutes then turn them out onto wire racks to cool completely. Once cooled brush each layer with cherry liqueur.
13. Whip the Cream:
14. In a large bowl whip the heavy cream and powdered sugar until stiff peaks form.
15. Assemble the Cake:
16. Place one cake layer on a serving plate. Spread with whipped cream and top with cherry pie filling. Place the second layer on top and frost with the remaining whipped cream. Garnish with shaved chocolate.

Fresh and Zesty Lemon Blueberry Cake

Ingredients

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs room temperature
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup lemon juice
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour three 8 inch round cake pans.
3. Mix Dry Ingredients:
4. In a medium bowl whisk together flour baking powder and salt. Set aside.
5. Cream Butter and Sugar:
6. In a large bowl beat the butter and sugar with an electric mixer on medium high speed until light and fluffy about 3 to 5 minutes.
7. Add Eggs and Lemon Zest:
8. Add the eggs one at a time beating well after each addition. Mix in the lemon zest and vanilla extract.
9. Combine Wet and Dry Ingredients:
10. Reduce mixer speed to low. Add the flour mixture in three parts alternating with the buttermilk and lemon juice beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
11. Bake the Cakes:
12. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
13. Cool and Frost:
14. Let the cakes cool in the pans for 10 minutes then turn them out onto wire racks to cool completely. Frost with lemon cream cheese frosting.

Frosting Suggestions

• Lemon Cream Cheese Frosting:
• Beat 1 cup cream cheese and 1/2 cup unsalted butter until smooth. Gradually add 4 cups powdered sugar 1 tablespoon lemon zest and 2 tablespoons lemon juice until smooth.

Exotic Mango Cake

Ingredients

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1/2 cup mango puree
• 1/2 cup buttermilk
• 1 cup diced fresh mango

Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
3. Mix Dry Ingredients:
4. In a medium bowl whisk together flour baking powder baking soda and salt. Set aside.
5. Cream Butter and Sugar:
6. In a large bowl beat the butter and sugar with an electric mixer on medium high speed until light and fluffy about 3 to 5 minutes.
7. Add Eggs and Vanilla:
8. Add the eggs one at a time beating well after each addition. Mix in the vanilla extract.
9. Combine Wet and Dry Ingredients:
10. Reduce mixer speed to low. Add the flour mixture in three parts alternating with the mango puree and buttermilk beginning and ending with the flour mixture. Mix until just combined. Fold in the diced mango.
11. Bake the Cakes:
12. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
13. Cool and Frost:
14. Let the cakes cool in the pans for 10 minutes then turn them out onto wire racks to cool completely. Frost with mango buttercream frosting.

Frosting Suggestions

• Mango Buttercream Frosting:
• Beat 1 cup unsalted butter until creamy. Gradually add 4 cups powdered sugar 1/2 cup mango puree and 1 teaspoon vanilla extract until smooth.

Baking a cake is a joyful experience offering endless possibilities for creativity and flavor. Whether you prefer classic vanilla or adventurous mango there’s a cake recipe here for every palate. Experiment with different frostings and fillings to make each cake uniquely your own. Happy baking!