Lemon Drizzle Cake

Lemon Drizzle Cake

A moist, citrusy, and deliciously sweet cake that's perfect for any occasion.

Ingredients

  • Icing sugar (100g)
  • Lemons (2, zested and juiced)
  • Self (raising flour - 200g)
  • Eggs (4)
  • Caster sugar (200g)
  • Unsalted butter (200g, softened)

Instructions

  1. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 1kg loaf tin with baking parchment.
  2. In a large bowl, beat together the butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, adding a little flour with each to stop the mixture from curdling.
  4. Fold in the remaining flour and the lemon zest.
  5. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  6. While the cake is baking, mix together the lemon juice and icing sugar to make the drizzle.
  7. As soon as the cake is out of the oven, poke holes all over the top with a skewer and pour over the drizzle.
  8. Leave the cake to cool in the tin before removing and serving.

Dietary Information

Dish Type: Dessert • Prep Time: 20 minutes • Cook Time: 45 minutes • Calories: 320 • Fat: 15g • Carbs: 40g • Protein: 5g • Sodium: 200mg • Sugar: 30g