Wednesday, 10 February 2016

Lemon Drizzle Cake

This is the ultimate lemon drizzle cake for me. It’s an absolute classic that needs little introduction. I use slightly more lemon juice than in most recipes as it helps to keep the cake moist and delicious for longer.

I can thoroughly recommend serving with a cup of tea or coffee. If you’re a love of a drizzle cake you may also like this Limoncello Drizzle Cake or St Clement’s Drizzle cake too.

Lemon Drizzle Cake

Here’s how:

The cake mix:

  • 225g salted butter
  • 225g caster sugar
  • 225 self-raising flour
  • Juice and zest of 1 lemon
For the drizzle topping:
  • 85g caster sugar
  • Juice 2 lemons, zest of 1

Firstly pre-heat your oven to 180 degrees, then grease a 20cm square cake tin with a little butter and line with baking paper.

Now in a bowl, beat together the sugar and butter until light and cream then crack in each egg, one at a time, stirring through each one to combine into the batter.

Sift in the flour and mix well. Add the juice and zest of the one lemon and once it resembles a thick, creamy cake batter, pour into the cake tin.

Cook for 35-40 minutes on the middle shelf of the oven and test a skewer comes out dry to test it is cooked through – the top should also be a lovely golden brown and the kitchen will be filled with a wonderful citrusy aroma.

Allow to stand in the cake tin while you organise the drizzle. Firstly zest one of the lemons (or both if you prefer) and set aside for a moment. Now in a cup or small bowl combine the lemon juice and sugar – it should be quite a thick gluey paste.

Using the skewer (or a fork if you don’t have a skewer to hand) make ten deep pricks into the cake all over to ensure the juice will travel deep down into the cake to keep it lovely and moist.

Pour over the juice and sugar allowing the entire top of the cake to get a covering.

Lemon Drizzle Cake


Then scatter over the lemon zest and leave in the cake tin for a further 30 minutes for the drizzle to set. Enjoy!

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