Lemon Drizzle Cake
Delight your taste buds with this zesty and moist lemon drizzle cake. The buttery and fluffy cake is infused with the fresh essence of lemon, creating a perfect balance of sweetness and tanginess. A sticky, citrus drizzle is poured over the warm cake, adding a burst of flavor and creating a satisfyingly crisp topping. Enjoy a slice of this delectable treat with a cup of tea for a delightful snack or dessert.
— Constant Cookbook
Ingredients
- 225g unsalted butter , softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- juice 1½ lemons
- 85g caster sugar
Instructions
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemon juice and caster 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.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Cook Time
45M
Prep Time
PT15M
Yield
Cuts into 10 slices
Nutrition
- Calories: 399 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 33 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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