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Lemon drizzle cake

With its moist, sweet sponge, fresh lemon flavour and crisp, sugary topping, this cake is always a family favourite. It's lovely by itself, but also makes a great pudding with a dollop of cream or crème fraîche.

Serves 10, 25 mins preparation, 40 mins cooking

Ingredients

  • 125g butter
  • 175g caster sugar
  • 2 lemons, juice and grated zest
  • 2 eggs, beaten
  • 175g self-raising flour
  • 75g icing sugar

To decorate

  • Zest of ½ lemon

20cm cake tin

Method

  1. Pre-heat the oven to 180°C/gas mark 4.
  2. Line the cake tin with greaseproof paper.
  3. Mix the butter and caster sugar together in a large bowl.
  4. Add the lemon zest, then the eggs a little at a time, beating thoroughly after each addition.
  5. Sift the self-raising flour, and fold into the mixture.
  6. Pour the mixture into the cake tin, and bake for 40 minutes until golden. To check it's cooked, insert a skewer into the centre of the cake - it should come out clean.
  7. Leave the cake in the tin to cool.
  8. Make the drizzling syrup by heating the lemon juice and icing sugar gently in a small pan, until the sugar has dissolved.
  9. Use a cocktail stick to prick holes all over the surface of the cake, and then pour on the hot syrup, allowing it to soak into the holes. Decorate with lemon zest shavings.

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