Baking

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 45 min
Yield: 10 slices
Cuisine: British
Ingredients: 175 g (2/3 cup) butter, softened; 175 g (3/4 cup) caster sugar; 3 eggs; 175 g self-raising flour; Zest of 2 lemons; Juice of 1 lemon; 100 g (2/3 cup) icing sugar; Juice of 1 lemon, for drizzle

Serves 10 slices Prep 15 mins Cook 45 mins Total 1 hour

Ingredients

175 g (2/3 cup) butter, softened
175 g (3/4 cup) caster sugar
3 eggs
175 g self-raising flour
Zest of 2 lemons
Juice of 1 lemon
100 g (2/3 cup) icing sugar
Juice of 1 lemon, for drizzle

Method

Preheat oven to 180°C. Grease and line a loaf tin.
Cream butter and sugar. Beat in eggs one at a time. Fold in flour, zest and first lemon juice.
Bake 40–45 minutes until golden and a skewer comes out clean.
Mix icing sugar with remaining lemon juice. Poke holes in warm cake and pour over drizzle.

Tip: Pour the drizzle while the cake is still warm so it soaks in.