Lemon drizzle cake recipe

Ingredients:                                         Ingredients for the drizzle topping:

225g unsalted butter, softened        Juice 1 1/2 lemons

225g caster sugar                                85g caster sugar

4 eggs

225g self-raising flour

Finley grated zest 1 lemon


Method (the cake):

1:Heat the oven to 180c/fan 160c/gas 4

2:Now beat together the softened unsalted butter with the caster sugar until it makes a pale and creamy texture

3:Once creamy add in the eggs slowly mixing through (one at a time)

4:Line a loaf tin with grease proof paper then slowly spoon the mixture into it, make sure the mixture is level

5:Bake in the oven for 45-50 mins and you will know it’s done if you can put a skewer stick in and it’ll come out clean

6:Leave the cake in the tin to cool. Whilst it is cooling you can make the drizzle topping

7:You mix the lemon juice and the caster sugar into a smooth texture to make a drizzle topping

8:Prick the cake all over with a skewer or fork. The lemon will sink into the cake and the sugar will form a crisp topping

When you remove the cake it must be nice and cool. It will keep in an airtight container for 3-4 days or will freeze for up to 1 month.I hope you have enjoyed this recipe and will go and make it at home.


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