Teresa's Recipes
Lemon Drizzle Cake
This Lemon Drizzle Cake is a quintessential British delight that brings a ray of sunshine to your tastebuds. Its light, moist crumb is infused with the bright, zesty flavor of lemon and topped with a sweet, tangy drizzle that soaks into the cake, making every bite a perfect balance of citrusy sweetness. Ideal for afternoon tea, celebrations, or just because, this cake is sure to brighten any occasion.
Ingredients
- 150 grams Icing sugar
- 3, zest and juice separated Lemons
- 225 grams Self-rising flour
- 3, large Eggs
- 225 grams Caster sugar
- 225 grams, softened Unsalted butter
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 5g
- Sodium: 200mg
- Sugar: 35g
Instructions
- Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 1kg loaf tin with baking parchment.
- In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add a spoonful of the flour with each egg to prevent the mixture from curdling.
- Fold in the remaining flour along with the zest of 2 lemons, keeping the mixture light and airy.
- Pour the cake batter into the prepared loaf tin, smoothing the top with the back of a spoon.
- Bake for 45-50 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
- While the cake is baking, prepare the lemon drizzle by mixing together the juice of 2 lemons with the icing sugar.
- As soon as the cake is out of the oven, poke holes all over the top with a skewer and slowly pour over the lemon drizzle, allowing it to soak into the cake.
- Let the cake cool in the tin before removing and serving. The drizzle will harden slightly as it cools, creating a sweet, tangy crust on top of the cake.
Tips
- For an extra lemony kick, add the zest of the third lemon to the drizzle.
- Make sure your butter is at room temperature before creaming it with the sugar for the best result.