Lemon drizzle cake
DessertVegetarianBaking
Lemon drizzle cake
A soft lemon loaf finished with a sharp, sugary drizzle.
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 10
- Level
- Easy
Gather
Ingredients
- 175 gunsalted butter, softened
- 175 gcaster sugar
- 3medium eggs, beaten
- 175 gself-raising flour
- 1 tspbaking powder
- 2lemons, finely zested and juiced
- 2 tbspmilk
- 100 ggranulated sugar
Make
Method
- 1.
Heat the oven to 180°C/160°C fan and line a 900 g loaf tin with baking paper.
- 2.
Beat the butter and caster sugar until fluffy, then gradually beat in the eggs.
5 minutes - 3.
Fold in the flour, baking powder, lemon zest and milk. Spoon into the tin and level the top.
3 minutes - 4.
Bake for 45–50 minutes, until risen and a skewer inserted into the centre comes out clean.
50 minutes - 5.
Mix the granulated sugar with 60 ml of the lemon juice. Prick the warm cake all over with a skewer and spoon the drizzle evenly over it.
3 minutes - 6.
Leave to cool completely in the tin before lifting out and slicing.