Thursday, 5 May 2011

the BEST Lemon Drizzle Cake

Lemon Drizzle Cake
This is a very simple cake to make but is also one of the most irresistible – if I was you I would make two!

Serves 10 slices
Prep time: 15 minutes
Cooking time: 45-50 minutes
225g unsalted butter, softened
225g caster sugar
4 eggs
2 lemons, finely grated zest
225g self raising flour

The topping
1 ½ lemon, the juice
85g Caster Sugar


1.      Preheat oven to 180°C/fan 160°C/gas 4.
2.      Mix together the butter and sugar until pale and creamy, then add the eggs one at a time.  Slowly mixing altogether and then sift in the flour and add the lemon zest and mix until well combined.
3.      Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level with a spoon.
4.      Place in the preheated oven for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Whilst the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
5.      Leave in the tin until completely cool, then remove and serve.
Cooks Tips
v  Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
v  Give the cake a summery flavour by serving with tangy crème fraiche and summer berries such as blueberries, raspberries and blackcurrants.


1 comment:

  1. Looks delicious. I will have to try this-thanks for the recipe!

    Best wishes,