Lemon Drizzle Cake

I wanted to share with you the recipe for one of my favourite cakes; lemon drizzle cake. This cake is so easy to make and soo yummy and I much prefer it to the shop brought ones.


Lemon Drizzle Loaf Cake

125g unsalted butter

175g goldern caster sugar

2 large eggs

zest of 1 unwaxed lemon

175g self raising flour

pinch of salt

4 tablespoons milk

23x13x7cm loaf tin buttered and lined

For the syrup:

juice of 1 and a half lemons

100g icing sugar

For the iced glaze:

juice of 1/2 a lemon

100g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.

Butter the loaf tin well and line the base of the tin with baking parchment.

Cream the butter and sugar together, add the eggs gradually and beat in well ensuring that the mixture doesn’t curdle. If this happens just add in a tablespoon of the flour and gently fold in.

Add the grated lemon zest and beat it in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

Spoon the cake mix into your prepared tin and bake for approx 45 mins or until the cake tester (a knife or skewer) comes out clean.

For the drizzle:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as the cake is out of the oven, pierce it all over with a skewer and pour over the syrup making sure to cover the cake fully.

Leave the cake to cool completely before removing from the tin by loosening the edges with a pallet knife.

For the iced glaze:

Combine the lemon juice and the icing sugar until smooth and white, add a little more icing sugar or water as necessary.  Make sure your cake is completely cool before drizzling with the glaze. 

I hope you enjoy making the cake. Let me know what your favourite cake is.

Jx

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