Lemon drizzle cake
By kenzofish

Ingredients
- 225g unsalted butter
- softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- For the drizzle topping
- juice 1½ lemons
- 85g caster sugar
Details
servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Step 2
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 1 1/2 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 serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month
Like these recipes? Then you'll love
-
Kinder Bueno Cake 4.2/5 (468 Votes)
-
Full English Breakfast 3.4/5 (157 Votes)
-
Lemon Ice Lollies with Liquorice... 3.6/5 (138 Votes)
-
Pumpkin and cinnamon jam 3.4/5 (150 Votes)
-
Lemon cake with poppy seeds 4.2/5 (21 Votes)
Leave a comment about this recipe