I absolutely LOVE lemon drizzle cake, it’s super easy to make, and is a lovely treat!
I while ago I mentioned making this on social media; and more than one person asked me to share the recipe, so here it is!
This recipe is SO easy, and this age old favourite is always such a great cake to make! I make mine in a loaf tin; though it can of course be made in many different forms; including muffins (you may need to adjust cooking times for smaller cakes).
Lemon Drizzle Cake
What you need:
- 125g butter
- 175g Caster sugar
- 2 lemons (juice and zest)
- 2 eggs beaten
- 175g SR flour
- 75g icing sugar
- To decorate:
- Zest of ½ lemon
What you need to do:
- Preheat oven 180°c/ 350°f Gas Mark 4
- Mix butter and caster sugar in a bowl until creamy
- Add lemon zest
- Add in egg a little at a time and beat together
- Once combined, sift in flour and fold into the mixture
- Pour into cake tin and bake for 40 mins (insert skewer/knife if clean it’s done)
When you take it out of the oven-
Leave your cake IN THE TIN to cool. This is very important.
Make a syrup for drizzling by gently heating lemon juice in a pan and stirring in sugar until it has fully dissolved.
Prick lots of holes into top of cake, using a skewer or similar, drizzle the syrup over the top (this is why you leave it in the tin, so the cake can fully absorb the drizzle) LEAVE for a while for the syrup to fully absorb into the cake before you take it out of the pan.
In the meantime, why not check out another recipe here!
I like to decorate with some more lemon zest to finish, though of course you could ice it, or use powdered sugar to finish.
This goes SO quickly in our house, but should keep like all cake, in a sealed container for several days.
Let me know in the comments, if you give this a try! Do feel free to tweet me with any other suggestions, I really do love hearing from you!
