HomeCake Lemon drizzle cake

Lemon drizzle cake

Posted in : Cake on by : Robin

225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping
juice 1½ lemons
85g caster sugar

Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened
unsalted butter and 225g caster sugar until pale and creamy, then add 4
eggs, one at a time, slowly mixing through. Sift in 225g flour, then add
the finely grated zest of 1 lemon and mix until well combined. Line a loaf
tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and
level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of
the cake comes out clean. While the cake is cooling in its tin, mix
together the juice of 1 1/2 lemons and 85g caster sugar to make the
drizzle. Prick the warm cake all over with a skewer or fork, then pour
over the drizzle – the juice will sink in and the sugar will form a lovely,
crisp topping. Leave in the tin until completely cool, then remove and
serve. Will keep in an airtight container for 3-4 days, or freeze for up to
1 month.

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