I enjoy the tangy citrus taste of a lemon drizzle cake and I know lots of other people do too! This is such an easy recipe to make – just whizz the mixture together, drill some holes into the cake and pour in the juice of some lemons!
Lemon Drizzle Cake
Serves: 10 slices
- 225g soft unsalted butter
- 225g caster sugar
- 4 eggs
- Finely grated zest 1 lemon
- 225g self-raising flour
- Juice of one and a half lemons
- 85g caster sugar
- For extra lemon icing on top:
- 75g icing sugar
- Lemon juice (from squeezed lemon) to taste.
- Heat oven to 180C/fan 160C/gas 4.
- Line a loaf tin (8 x 21cm) with grease proof paper.
- Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then…
- Add the 4 eggs, one at a time, slowly mixing through.
- Sift in 225g flour.
- Add the finely grated zest of 1 lemon and mix until well combined.
- Spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the juice of 1½ lemons and 85g caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and make lemon icing by combining the 75g icing sugar with enough lemon juice to make a runny consistency and pour over the cake.
- Dust with sieved icing sugar and serve.
The cake will keep in an airtight container for 3-4 days, or you can freeze for up to 1 month.