If you have never made this cake before, it is really citrusy, zingy soft band super easy and it does not require any decoration because it looks really awesome on its own. You can use a regular cake tin or an 8 inch round baking tin that is buttered and lined with a parchment paper. Make sure your oven is preheated to 1870 degrees Celcius while you are in the process of preparing the ingredients. The first thing you will do is cream the butter and sugar together using a stand mixer or a hand whisk. Beat the sugar and butter on medium speed for about five minutes.
Give your lemons a good wash then grate them and if lemon is not your thing then you can use other citrus fruits. Turn the speed down and start adding eggs one after the other while beating after each addition, while beating the last egg into the batter, add in the lemon zest and beat well into the batter. The last ingredients that will go into the batter are the flour. Sift the flour into the batter to make it super light and start folding the mixture in, you can do this with the stand mixer on very low speed or best with a spatula and its really simple.
Get your spatula or wooden spoon and cut through the middle and scrape around the sides just to incorporate it evenly. The reason you want to do it carefully is to create loads of air firstly with the creaming of butter and sugar with the eggs. Once you are satisfied that it’s all smooth and well incorporated, pour the batter into your baking tin and spread it out. The general rule is two-thirds of three-quarters full since it needs to have room on the sides to grown and if you have leftover batter you can pop them into some cupcakes rather than forcing the batter into the tin.
Bake your cake for 55 minutes but you can start checking the cake from the 45th to 50th-minute just to make sure. Once bakes, let it cool on a wire rack while you make the drizzle. The drizzle part is what gove this cake its name and it is very simple. Cut two lemons in half and squeeze the juice into powdered sugar and give it a good stir and you are not trying to completely dissolve all the sugar, you are looking at a consistency like maple syrup.
Pour it over the cake because it needs to soak into the cake and it’s really important to do this while the cake is still warm. The first thing to do its make it holed into the cake using a skewer then pour over the entire cake and let it sit for about 15 minutes before slicing.
- 225g butter, soft and unsalted
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 lemons, zested
- 100g caster sugar
- juice of 2 lemons