Lemon Drizzle Cake

Something very traditional about this cake and it’s easy to make too. As usual, I have this recipe written on the back of an envelope, so I’ve no idea of its origins.

Lemon Drizzle Cake

For the Cake

  • 225 g Unsalted butter
  • 225 g Caster sugar
  • 225 g Self Raising Flour
  • 4 medium Eggs
  • 2 Lemons, zested ((use the juice below))

For the Drizzle

  • 2 Lemons, juiced
  • 85 g Caster sugar
  1. Cream butter and sugar
  2. Mix in the Eggs and Flour alternating between the two
  3. Add the lemon zest
  4. Turn mixture out into an 8x21cm loaf tin and bake for 45-50 minutes at 180C
  5. Combine the lemon juice with the remaining caster sugar
  6. Prick the top of the cake with a fork and pour the drizzle over the cake
  7. Turn out of the loaf tin once the cake has cooled

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