Lemon Drizzle Cake
This recipe makes about eight thick slices of this perennial favourite.
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the loaf cake:
4 eggs
225g self-raising flour
225g soft butter
215g golden caster sugar
zest 2 lemons
For the drizzle:
4 tbsp lemon juice
80g granulated sugar
Method
Preheat your oven to 180ÂșC/gas mark 4. Line a 2lb loaf tin with baking parchment.
Crack the eggs into a cup or a jug and lightly beat them with a fork until the yolks and whites are completely mixed. Set aside.
Sieve the flour and set aside.
Place the butter, sugar, and lemon zest into the bowl of a mixer and use the paddle attachment to beat it until smooth and fluffy.
Turn the mixer to low and gently add the eggs. Add a spoon of flour if you see the mixture beginning to curdle or separate.
Turn off the mixer and remove the bowl making sure to scrape any of the cake mix from the attachment. Add the flour to the bowl and mix it into the cake batter with a wooden spoon.
Scoop the mixture into your prepared loaf tin. Smooth the top of the batter with the back of the spoon.
Place the tin into the centre of your heated oven and bake for 40 minute or until a skewer comes out clean when inserted into the centre of the cake.
Towards the end of baking make your drizzle by stirring the sugar and lemon juice together.
Once you remove the cake from the oven prick it all over with your skewer. If you do not have a skewer, you can use a fork. Pour the drizzle over the warm cake and allow it to sink in.
Allow the cake to cool in the tin.
