Lemon Drizzle
If you’re a sour fan you’re going to love this cake. Lemon Drizzle is one of my favorite year-round desserts, but it is a perfect choice for spring and summer, when everyone tends to crave citrus or light & flavorful recipes
It’s always important to butter your tins, but I find these loaf paper linings way better.
While your cake is in the oven prepare the lemon drizzle part of the Lemon Drizzle Cake.
While still in the tin drizzle over the lemon and icing sugar mix. You can poke fork holes in the cake to bring a rich lemon flavour to all part of the cake.
Wait for it to cool down to cut an plate.
- 12 slices
- 15 minutes
- 45 minutes
Ingredients
Cake
- 255g (9oz) of flour
- 170g (6oz) of unsalted butter
- 255g (9oz) of caster sugar
- 1 teaspoon salt
- 6 tbsp of milk
- Rind of 1 lemon
- 3 large eggs
Lemon Drizzle
- 3 tbsp of icing sugar
- 3 tbsp of lemon juice
Directions
Cake
- Heat the oven to 180°C (360°F). Grease and line a 12lb load tin.
- In a mizing bowl, cream the sugar and butter.
- Add the eggs, lemon rind, flour and milk together and beat until combined. Scraping down the sides of the bowl as necessary.
- Pour the mixture into the loaf tin and bake for 45 minutes at 180°C (360°F).
Lemon Drizzle
- In a small bowl, whisk together icing sugar and lemon juice.
- When the cake is done, poke fork holes into the cake so that the lemon drizzle mixure can go deep into the cake.
- Drizzle the sugar and lemon mixture over the cake while it is still hot.
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