Lemon Drizzle Cake Recipe

Name: Lemon Drizzle Cake Recipe
Prep time: 5 min
Total time: 50 min
Ingredients: 250 g Unsalted butter (Plus extra for greasing your tin. See Note 1.); 250 g Caster sugar (See Note 2.); 4 Eggs (Medium. See Note 3.); 250 g Self raising flour; 3 Lemons (Zest only. (Reserve the zested fruit for the juice for the drizzle.) See Note 4.); 100 g Icing sugar

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Prep Time: 5 minutes

Total: 50 minutes

Servings: 10

Cost: $0.80 /serving

Author : Sarah Barnes

lemon cake lemon drizzle cake

Ingredients

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250 g Unsalted butter (Plus extra for greasing your tin. See Note 1.)250 g Caster sugar (See Note 2.)4 Eggs (Medium. See Note 3.)250 g Self raising flour3 Lemons (Zest only. (Reserve the zested fruit for the juice for the drizzle.) See Note 4.)100 g Icing sugar

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Instructions

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Step 1

Preheat the oven to 160C and grease your loaf tin and line it with baking paper.

Step 2

Put all of the cake ingredients into a large bowl and beat until smooth.

Step 3

Spoon into the prepared tin and smooth out. Bake for 40 - 50 minutes or until a skewer comes out clean.

Step 4

Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.

Step 5

Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1 and half lemons but will depend on how big and juicy they were!)

Step 6

Pour all over the cake and allow to sink in.