Making Better Bakes™

Zesty Lemon Drizzle Cake

An incredibly moist, butter-rich sponge boosted with pure egg white protein structure, drenched in a tangy lemon sugar crunch glaze.
Lemon Drizzle Cake
Prep Time 15 Mins
Bake Time 45 Mins
Servings 8 - 10 Servings
Key Ingredient Egg White Powder

Ingredients

For the Loaf Cake:

  • Self-raising Flour 225g
  • Making Better Bakes™ Egg White Powder + Warm Water (10g powder whisked into 70ml water) Reconstituted Whites
  • Unsalted Butter (softened at room temperature) 175g
  • Caster Sugar 175g
  • Zest and Fresh Juice of 2 Large Lemons 2 Lemons
  • Baking Powder 1 tsp

For the Crunchy Lemon Drizzle:

  • Granulated Sugar 100g
  • Freshly Squeezed Lemon Juice (from zested lemons) Juice of 1.5 Lemons

Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 160°C (320°F) conventional or 140°C fan. Grease and line a standard 9x5 inch loaf tin with baking parchment.
  2. Reconstitute the Egg Whites: In a small jug, whisk 10g of Making Better Bakes™ Egg White Powder into 70ml of warm water until smooth and fully dissolved.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and caster sugar together until pale, light, and fluffy.
  4. Mix Wet Ingredients: Gradually beat in your reconstituted egg white mixture along with the vibrant lemon zest and fresh lemon juice. (Don't worry if it looks slightly curdled; the flour will bring it back together).
  5. Fold the Flour: Sift in the self-raising flour and baking powder. Gently fold everything together using a spatula until a smooth, uniform batter forms without over-mixing.
  6. Bake: Spoon the batter into your lined loaf tin, smoothing out the top. Bake in the center of the oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
  7. Make the Drizzle: While the cake is baking, mix the granulated sugar and fresh lemon juice together in a small bowl to create a runny, sugary syrup.
  8. Drizzle and Crunch: As soon as the cake comes out of the oven, leave it in its tin and use a skewer to poke deep holes all over the top. Pour the lemon-sugar syrup evenly across the warm cake. The sugar will absorb while cooling and leave a signature crunchy crust on top.
  9. Cool and Serve: Allow the cake to cool completely in the tin before slicing and serving.

Making Better Bakes™ Pro-Tip

Using precision-formulated Egg White Powder ensures an even, stable protein matrix that locks in moisture and crumb tenderness, giving your lemon loaf an incredible melt-in-the-mouth texture.