Lemon Drizzle Cake: 7 Irresistible Ways to Enjoy Citrus Bliss

This egg-free lemon drizzle cake features a delightful twist of pistachio and blood orange, ensuring a vibrant flavor experience.

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Prepare the Tin: Butter and flour a 20cm round cake tin. Line with baking paper, and preheat oven to 170°C fan/gas mark 5.
Mix Wet Ingredients: Stir together melted butter, double cream, vanilla extract, and lemon juice until well combined.
Sift Dry Ingredients: In a bowl, sift together plain flour, baking powder, and salt.
Infuse Sugar: Combine the zest of 4 lemons and golden caster sugar, rubbing together until fragrant.
Whisk Eggs: Whisk the eggs into the lemon-infused sugar mixture for 4-5 minutes until pale and fluffy.
Combine Mixtures: Fold the melted butter and cream mixture into the egg mixture.
Transfer Batter: Pour batter into the prepared cake tin and tap lightly.
Bake the Cake: Bake for 40 minutes, or until skewer comes out clean.
Cool the Cake: Cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
Glaze the Cake: If using, mix apricot jam and hot water until smooth and brush over cake.
Prepare the Drizzle: Mix icing sugar, lemon juice, and salt until smooth.
Apply the Drizzle: Pour drizzle over cooled cake, allowing it to cascade down.
Set the Drizzle: Return the cake to the oven for 3 minutes to help the drizzle set.
Final Cool Down: Let cake cool completely and decorate with edible flowers if desired.