Desserts

Lemon Drizzle Cake Recipe

This is a classic lemon drizzle cake that is citrusy, zingy, and super easy to make. It does not require any decoration because it looks awesome. The first thing you need to do is cream the butter and sugar together. Put the sugar and butter into the bowl of a stand mixer and beat on medium speed for 5 minutes.

Turn the speed to low. Add the four large eggs one at a time and give the mixture a good mix after each addition. Add the zest of two lemons and mix it in just to make sure everything is mixed in. Sift self-raising flour into the butter mixture, and fold the flour in with a spatula so you do not overmix the batter.

You want to fold it carefully because the creaming creates loads of air, and you don’t want to knock the air out, which will give this cake its spongy texture. Pour the batter three-quarters full into the prepared cake tin and level it, then bake the cake at 340 degrees Fahrenheit (140C) for 50 to 55 minutes.

For the drizzle, juice two lemons and add the juice to a bowl with caster sugar. Whisk just until you have a maple syrup consistency. Pour the syrup on the warm cake, leave it to cool for 15 minutes, slice, and serve. This is a delicious lemon cake you will love with a cup of tea.

Ingredients;

  • 225g butter, soft and unsalted
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 2 lemons, zested

Drizzle;

  • 100g caster sugar
  • juice of 2 lemons

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