Lemon Drizzle Cake

This has to be one of my favourite cake. A lemon Drizzle Cake is as good as it sounds. A cake that packs a lemon hit with a soft body and sticky top. This is ideal as a snack and side dish. Also, make a few days in advance and store in the fridge. However, they never that last long as so popular.

Lemon Drizzle Cake

The more I make this, the quicker its gone.

4.57 from 90 votes

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Course: Cake, Side Dish

Cuisine: British

Keyword: Cake, Dairy, Lemon, Snacks

Prep Time: 5 minutes

Cook Time: 50 minutes

Drizzle: 5 minutes

Total Time: 1 hour

Servings: 10 Slices

Calories: 401kcal

Ingredients

 

For the Cake

• 4 large eggs free range
• 1 large lemon zest only
• 225 g unsalted butter room temp
• 225 g caster sugar
• 225 g self-raising flour

For the Drizzle

• 2 large lemons juice only
• 85 g caster sugar

Instructions

• Preheat the oven to 180C or 160C fan or gas mark 4.
• In a mixing bowl, add the butter and caster sugar until thoroughly combined. Should be a pale colour.
• Add one egg at a time mixing until combined. Repeat until the eggs are mixed.
• Using a fine sieve, sift the flour and add the zest of a lemon. Mix until combined.
• Line a loaf tin (I usually use a 3in x 9 inch tin) with greaseproof/parchment paper.
• Add the cake mixture carefully so not to spill any. Level with the back of a spoon or spatula.
• Pop the cake in the preheated oven for 45-50 minutes.
• To test whether the cake is cooked all the way through, piece the cake in the middle with a metal skewer., If the skewer comes out clean, its cooked. If not then it needs a bit more time in the oven.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• When cooked, place to one side leaving it in the cake tin.
• In another mixing bowl, combine the lemon juice and caster sugar and mix thoroughly until lovely and gooey.
• Whilst the cake is still warm, use the skewer again to piece the cake all over to allow for the drizzle to soak through.
• Pour the lemon drizzle all over the cake slowly making surely to cover the cake. The drizzle will sink into the holes.
• Leave the cake in the tin to cool completely. Remove from the tin using the parchment paper and serve.
• This cake will be perfect for a few days in an airtight container if it lasts that long.

Nutrition

Sodium: 32mg | Calcium: 29mg | Vitamin C: 17mg | Vitamin A: 678IU | Sugar: 32g | Fiber: 1g | Potassium: 101mg | Cholesterol: 123mg | Calories: 401kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 21g | Protein: 6g | Carbohydrates: 50g | Iron: 1mg