Lemon Drizzle Cake
This delightful lemon drizzle cake is a burst of citrusy goodness in every bite. With a moist and tender texture, it's the perfect balance of sweet and tangy flavors. The zesty lemony aroma will fill your kitchen as it bakes, making it hard to resist until it's finally cooled and ready to be enjoyed. A simple yet impressive treat that is sure to brighten up your day!
— Constant Cookbook
Ingredients
- 225g butter , softened
- 175g golden caster sugar
- 3 lemons , zested and juiced
- 4 eggs , beaten
- 175g self-raising flour , sifted
- 50g ground almonds
- icing sugar for the icing
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
50M
Prep Time
PT40M
Yield
Makes 1
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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