Lemon Drizzle Cake

Lemon Drizzle Cake

AuthorSara Maryam WatsonCategory, , DifficultyIntermediate

This is truly the zingiest, most delicious and moreish lemon drizzle cake you’ll ever make. Our recipe is halal with 100% halal ingredients.



You'll need a loaf tin (8 x 21cm) and greaseproof paper.

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Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 225 g self-raising flour
 3 eggs
 225 g softened unsalted butter
 225 g caster sugar
 1 lemon (finely grated zest)
Topping
 1 lemon juice
 85 g 85g caster sugar

Method

1

Heat oven to 180C/fan 160C/gas 4.

Cake
2

Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 3 eggs, one at a time, slowly mixing through.

3

Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

4

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Drizzle
6

While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

7

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.

8

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.

Ingredients

 225 g self-raising flour
 3 eggs
 225 g softened unsalted butter
 225 g caster sugar
 1 lemon (finely grated zest)
Topping
 1 lemon juice
 85 g 85g caster sugar

Directions

1

Heat oven to 180C/fan 160C/gas 4.

Cake
2

Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 3 eggs, one at a time, slowly mixing through.

3

Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

4

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Drizzle
6

While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

7

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.

8

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.

Lemon Drizzle Cake

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