Lemon Drizzle Cake {Easiest Ever Recipe!}
This Lemon Drizzle Cake recipe is a fail-safe method that works every time without fuss or fanfare. It’s a classic bake and tastes simply delicious.
Servings: 10 Slices
Ingredients
Cake ingredients:
- 250 g Unsalted butter Plus extra for greasing your tin. See rotes.
- 250 g Caster sugar See notes.
- 4 Eggs Medium. See notes.
- 250 g Self-raising flour
- 3 Lemons Zest only. (Reserve the zested fruit for the juice for the drizzle.) See notes.
For the drizzle:
- 100 g Icing sugar
Instructions
- Preheat the oven to 160°C fan and grease your loaf tin and line it with baking paper.
- Put all of the cake ingredients into a large bowl and beat until smooth.
- Spoon into the prepared tin and smooth out. Bake for 40-50 minutes or until a skewer comes out clean.
For the drizzle:
- While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
- Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1-and-a-half lemons, but will depend on how big and juicy they were!)
- Pour all over the cake and allow to sink in.
Notes
Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It's not vital.
Caster sugar: Golden caster sugar works well here if you have it.
Eggs: Free range please! If you want to be exact and ensure success, weigh them in their shells and they should total about 250g.
Lemons: If you can buy unwaxed lemons, these are best as you will be eating the zest.
Nutrition
Calories: 440kcal | Carbohydrates: 56g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 29mg | Potassium: 101mg | Fiber: 2g | Sugar: 36g | Vitamin A: 727IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg