{"id":7048186,"date":"2026-08-26T03:55:42","date_gmt":"2026-08-26T03:55:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/zoes-lemon-drizzle-cake-and-memories-of-ireland\/"},"modified":"2026-08-26T03:55:42","modified_gmt":"2026-08-26T03:55:42","slug":"zoes-lemon-drizzle-cake-and-memories-of-ireland","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7048186","title":{"rendered":"Zoe’s Lemon Drizzle Cake and Memories of Ireland"},"content":{"rendered":"


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I discovered Substack newsletters about a year ago and found some interesting reads. One of the authors is Zoe Francois of Zoe Bakes. She is an engaging writer and has a ton of wonderful recipes, especially if you are a paid subscriber as I am.<\/p>\n

Recently she wrote about an Irish version of the popular English treat, the lemon drizzle cake. This cake is simple, with one layer, and very lemon flavored. It has a drizzle of lemon juice and granulated sugar that you drizzle over the top of the cake while it is still warm, soon after you take it out of the oven. This gives the top a bit of sweetness and some crunch…not a lot, but just enough.<\/p>\n

I made the cake Sunday and enjoyed it with Sweetie to help celebrate our anniversary. We enhanced it with sliced strawberries from the Hwy 12 farm stand that has the absolute best strawberries. We’ve been waiting for the fresh local spring strawberries and this cake went soooo well with them.<\/p>\n

Part of Zoe’s newsletter talked about an upcoming trip to Ireland that she will be taking. She has invited her readers to sign up to go with her and has arranged an extensive tour for food lovers that sounds awesome. Too bad the price is way above my travel budget.<\/p>\n

Still, it is of interest to me because the group will be staying at Glin Castle in Glin, Co. Limerick, the town where my maternal grandfather grew up! Sweetie and I have visited the cousins there twice and it would have been fun to see the inside of Glin Castle where the Knight of Glin and his family have resided for hundreds of years. When we were there it was closed to the public.<\/p>\n

If you’re interested in my first Ireland journey, the first installment can be found HERE<\/a>, with the post about Glin being HERE<\/a>. There are a number of interesting posts in between and following if you want to know more about that part of Ireland in western Co. Limerick and some in Co. Clare.<\/p>\n

If you want to make the Lemon Drizzle Cake, here is the recipe (with my comments in italics). The only true change that I made was that I took half the granulated sugar and mixed it in a small bowl with all the lemon zest until the sugar was like damp sand. The other half of the sugar was beaten with the butter, then I added the zested sugar and beat it some more. Probably not necessary, but I know that mixing the zest with the sugar helps separate the zest some and the sugar absorbs the lemon oil in the zest. Otherwise the zest tends to clump because of all the inherent lemon oil. Do it that way or just follow the recipe as written and you will have a delicious, moist lemon cake, perfect with a cup of tea. You can pretend you are in Ireland looking at the Shannon River and enjoying all the shades of green.<\/p>\n

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Lemon Drizzle Cake<\/b><\/p>\n

The sharp acidity of citrus is the star of this cake. When
\nit is taken out of the oven, a generous drizzle of granulated sugar and lemon
\njuice is poured over and absorbed into the warm cake. The granulated sugar
\nprovides a crystallized crunch while still permeating the soft sponge. Slice
\nthis and serve whenever the mood takes. It keeps well for up to three days in
\nan airtight container and freezes well, too.
Servings:\u00a010<\/p>\n

\u00a0Author:\u00a0Cherie Denham<\/p>\n

Ingredients<\/b><\/p>\n