Lemon Drizzle Cake

The more I make this, the quicker its gone.

Prep Time 5

Cook Time 50

Drizzle 5

Total Time 1

Servings Slices

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.
225 g unsalted butter, 225 g caster sugar
Add one egg at a time mixing until combined. Repeat until the eggs are mixed.
4 large eggs
Using a fine sieve, sift the flour and add the zest of a lemon. Mix until combined.
225 g self-raising flour, 1 large lemon
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.
2 large lemons, 85 g caster sugar
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