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.
Prep Time5 minutes mins
45 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: Family Food
Servings: 10 Slices
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.
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.
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.
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.
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