Lemon drizzle cake

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Difficulty: Easy - for beginners
Serves: 10

Preparation time:
Cooking time:

Ingredients

225g unsalted butter
225g caster sugar
4 eggs
1 lemon zest

For the drizzle topping

Juice half of a lemon
85g caster sugar

Method

Heat oven to 180C/fan 160C/gas 4. Beat together softened butter and caster sugar until pale and creamy, then add eggs, one at a time, slowly mixing through. Sift in flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve

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