Lemon Drizzle Cake Recipe

This easy Lemon Drizzle Cake recipe is a fail-safe classic that turns out
perfectly every time. You can whip up this delicious cake again and again with
just one bowl, and it's ready in under an hour. Even beginners will achieve
impressive results with this simple, reliable recipe!

Servings: 10 people

Author:

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

Lemon Drizzle Cake Recipe

🧂 Ingredients

250 g unsalted butter

softened (additional butter for greasing)
250 g caster sugar
4 medium eggs
250 g self-raising flour
Zest from 3 lemons

keep the juiced fruits for the drizzle
100 g icing sugar

Instructions

1 Start by heating your oven to 160C. Grease a loaf tin and line it with parchment
paper to ensure an easy release of the cake once baked.
2 In a sizable mixing bowl, combine the unsalted butter, caster sugar, eggs,
self-raising flour, and lemon zest. Beat these ingredients together until the
mixture is creamy and homogenous.
3 Transfer this batter into your prepared tin, smoothing the top to create an even
layer. Bake in the preheated oven for 40 to 50 minutes, or until a skewer
inserted into the center of the cake comes out clean, indicating that it is
thoroughly cooked.
4 As soon as the cake is done and still hot within the tin, take a skewer or a
thin, sharp knife and puncture the cake all over to create small holes.
5 Prepare the lemon drizzle by whisking the icing sugar with the reserved lemon
juice. Add the juice incrementally to achieve a smooth, flowing consistency. You
might use about 1.5 lemons worth of juice, but this will depend on their size
and juiciness.
6 Evenly pour the drizzle over the warm cake, allowing it to permeate through the
holes and soak into the cake.

Lemon Drizzle Cake Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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