Lemon drizzle cake

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Prep time:

Cook time:

Serves: 10

By MollieS

2

Ingredients

  • 225g self-raising flour

  • 225g caster sugar

  • 85g caster sugar (for the icing)

  • 4 eggs

  • 2 lemons zested and juiced

  • 25g unsalted butter softened

Method

  1. Preheat the oven to 180C/160C fan/Gas Mark 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  2. Sift in the flour, then add zest of one 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.
  3. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean.
  4. While the cake is cooling in its tin, mix together the lemon juice and 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.
  5. 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.

Handy Hint

Be sure and use a loaf tin. An attempt to use a circular tin of similar dimensions failed miserably and ruined the texture of the cake.

Additional Information

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • lemon

  • cake

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Your comments

  • tartyflette 26/09/13 16:21

    Only 25 grams (less than one ounce) of butter for a cake that uses 4 eggs and nearly half a pound each of sugar and flour.? Doesn't sound quite right to me.

  • MollieS 06/04/10 17:56

    So delicious! I'm yet to try it but the lemon in the recipe could be substituted for orange if you prefer that flavour. Alternatively, do away with the lemon zest in favour of chocolate chips and a couple of drops of vanilla essence. Top with conventional icing.