This easy Lemon Drizzle Cakerecipe is a fail safe, works every time, method. The classic bake, so simple and delicious.
Preheat the oven to 160C 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.
Whilst 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 half lemons but will depend on how big and juicy they were!)
Pour all over the cake and allow to sink in.
Note 1 - Butter
I like to use unsalted butter for baking as it's flavourless. If you only have salted it will be fine though. It's not vital.
Note 2 - Caster sugar
Golden caster sugar works well here if you have it.
Note 3 - Eggs
Free range please! If you want to be exact and ensure success, weigh them in their shells and they should total about 250g.
Note 4 - Lemons
If you can buy unwaxed lemons, these are best as you will be eating the zest.