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
For the Cake
- 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.