Lemon Drizzle Cake Recipe
This easy Lemon Drizzle Cakerecipe is a fail safe, works every time, method. The classic bake, so simple and delicious.
Ingredients
Cake ingredients
- 250 g Unsalted butter Plus extra for greasing your tin. See Note 1.
- 250 g Caster sugar See Note 2.
- 4 Eggs Medium. See Note 3.
- 250 g Self raising flour
- 3 Lemons Zest only. (Reserve the zested fruit for the juice for the drizzle.) See Note 4.
For the drizzle
- 100 g Icing sugar
Instructions
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Preheat the oven to 160C and grease your loaf tin and line it with baking paper.
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Put all of the cake ingredients into a large bowl and beat until smooth.
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Spoon into the prepared tin and smooth out. Bake for 40 - 50 minutes or until a skewer comes out clean.
For the drizzle:
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Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
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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!)
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Pour all over the cake and allow to sink in.
Recipe Video
Recipe Notes
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.