Lemon Drizzle Cake - British Cake

Ingredients

Ingredients for Lemon Drizzle Cake
  • 225 g Butter (unsalted, softened)
    Alternative: vegan butter
  • 225 g Caster sugar
    Alternative: Granulated sugar
  • 4 piece Eggs (room temperature)
    Alternative: Silken tofu
  • 225 g Self-raising flour
    Alternative: Plain flour
  • 1 piece Lemon (zest only (finely grated))
  • 1.5 piece Lemon (juiced)
  • 85 g Caster sugar
    Alternative: Granulated sugar

Instructions

  1. Heat oven to 180°C (160°C fan). Line a 20cm loaf tin with baking paper. Zest 1 lemon and juice 1½ lemons; set juice aside for the drizzle.

  2. Beat softened butter with caster sugar until very pale and fluffy. Beat in the eggs one at a time, scraping the bowl as needed.

  3. Fold in self-raising flour and lemon zest until just combined. Do not overmix.

  4. Scrape batter into the lined loaf tin and level the top.

  5. Bake until golden and a skewer inserted comes out clean.

  6. While the cake bakes, mix lemon juice with 85g caster sugar to make the drizzle.

  7. While still warm in the tin, prick the cake all over with a skewer and spoon the lemon drizzle evenly on top. Cool completely in the tin before slicing.

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