Lemon Drizzle Cake

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8 people
Meal course
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1 .
For the cake
125 grams
175 grams
Caster sugar
1 whole
Lemon - Zest
1/2 whole
Lemon - Juice
2 medium
175 grams
Self-raising flour
1 pinch
4 tbsp
2 .
For the glaze
1/2 whole
Lemon - Juice
100 grams
Caster sugar
Lemon Drizzle Cake
  1. Preheat the oven to 180’C
  2. Grease and line a 23 x 13 x 7 cm loaf tin
  3. Beat together the butter and the sugar until pale and creamy. Beat in the eggs, one at a time and then add the remaining ingredients. Pour the mixture into your loaf tin and bake in the oven for 35-40 minutes. To test if the cake is cooked, insert a cocktail stick into the middle and if it comes out clean it is ready. Remove from the oven and set aside while you make your syrup
  4. To make the syrup, simply heat the lemon juice with the sugar until the sugar is completely dissolved and the pour this over the cake.
  5. Leave the cake to cool in the tin before tipping it out onto a baking sheet to cool completely (unless you want to eat it while it is still warm and sticky that it.)

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