Lemon Drizzle Cake
Ingredients:
For the Lemon Drizzle cake:
225g unsalted butter, softened
200g caster sugar
190g Plain flour
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon salt
Zest of 2 lemons
2–3 tablespoons lemon juice
For the drizzle:
Juice of 2 lemons
100g caster sugar
Step-by-Step:
Preheat your oven to 350°F (175°C) or 180°C Fan.
Grease and line your loaf Tin with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy—this takes 2–3 minutes with a hand mixer or 5-6 minutes by hand.
Add the eggs one at a time, beating after each. Mix in the lemon zest.
In another bowl, whisk flour, baking powder, and salt.
Add the dry ingredients to the wet, mixing gently.
Stir in the milk or lemon juice to loosen the batter slightly—it should drop from a spoon, not pour.
Then Pour batter into the Tin, level the top, and bake for 45–55 minutes.
It’s done when a skewer or toothpick comes out clean from the center.
The Drizzle – Soaking in Flavour
While the cake is still warm, mix the lemon juice and sugar until the sugar is mostly dissolved.
Use a toothpick to poke little holes all over the top of the cake, then slowly pour the drizzle over.
It will soak in and leave the top shiny, slightly crisp, and packed with lemony goodness.
Let the cake cool in the pan for 10–15 minutes, then lift it out and cool fully on a rack—if you can wait that long.