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
- Cream butter and sugar
- Mix in the Eggs and Flour alternating between the two
- Add the lemon zest
- Turn mixture out into an 8x21cm loaf tin and bake for 45-50 minutes at 180C
- Combine the lemon juice with the remaining caster sugar
- Prick the top of the cake with a fork and pour the drizzle over the cake
- Turn out of the loaf tin once the cake has cooled
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