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Lemon Drizzle Cake Recipe
A delicious, and easy to make, cake that also keeps well for a couple of days.
For a cake tin measuring approximately 22 x 12 cms at the base. A round or tin will also be fine as long as it holds a minimum of 1.2 litres. This makes about 10 slices.
Non-stick baking parchment helps unmould the finished cake, but is not essential.
For the cake:
240gr/8 oz Butter, at room temperature
240gr/8 oz Caster Sugar
4 Medium Eggs
the finely grated zest of 3 unwaxed Lemons (keeping the lemons for their juice - see below)
240gr/8 oz Self-Raising Flour
A large pinch of Salt if using unsalted butter - none if the butter is salted.
6 - 8 large Lemon Balm Leaves (optional)
For the topping:
The sieved juice from the lemons - make juice can be extracted if you warm the lemons for a few seconds in a microwave
90gr/3 oz Caster Sugar
1. Heat the oven to 180ºC/350º/Gas 4.
2. In a large bowl – beat the butter and sugar together until it is smooth and creamy – then add the eggs, one at a time, mixing each one in well before adding more.
3. Add the flour, passing it through a sieve as you do – to both remove any possible lumps and add a little air. Add the lemon zest and salt (if using) – then mix again until you again have a smooth mixture.
4. Pour the mixture into a cake tin and smooth over the top.
5. Bake for 50 minutes on the middle shelf of your oven – then test to see if a sharp knife inserted into the centre of the cake comes out clean. If it does, your cake is ready, if not, bake for a further 5 minutes.
6. While the cake is baking, squeeze the lemons then mix the topping sugar in, and stir until the sugar has dissolved.
7. Leaving the cake in its tin, prick the top all over with a fork, the pour over the lemon drizzle mixture.
8. Allow the cake to cool completely before removing it from it's tin.
Serve when completely cool – so easier to cut.
Any leftover cake should be kept in an airtight tin – or frozen.