This is the best Lemon Drizzle Cake you’ll ever need. Perfect with a cup of tea or coffee in the afternoon, this divine cake will surely be your next go-to dessert.
INGREDIENTS
225 grams unsalted butter, softened
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225 grams caster sugar
4 Eggs
225 grams self-raising flour
Zest of 2 lemons
1 teaspoon lemon extract/oil
Drizzle topping:
Juice of 2 lemons
150 grams of icing sugar
75 grams caster sugar
How to make Lemon Drizzle Cake
Step 1: Prepare the oven. Heat to 180 degrees C or 160 degrees C fan.
Step 2: Use a greaseproof paper and butter to grease and line a 2-pound loaf tin.
Step 3: In a stand mixer, beat the butter and caster sugar for about 5 minutes until pale and creamy. Beat in the eggs a piece at a time. Continue to beat slowly. Add a tbsp flour if the mixture looks like it is about to split.
Step 4: Fold in the sifted self-raising flour, finely grated lemon zest, and lemon extract or oil until well mixed. Add a tbsp milk if the mixture becomes too thick.
Step 5: Transfer the mixture into the prepared tin. Using a spoon or an offset spatula, level the top of the mixture.
Step 6: Place inside the preheated oven and bake for about 30 minutes, uncovered. Then, use foil to cover and bake for 30 minutes more or until a skewer inserted in the middle of the cake comes out clean.
Step 7: Meanwhile, combine the lemon juice, icing, and caster sugar. Set aside until ready to use.
Step 8: Once done, remove the oven from the cake. Using a thin skewer, prink the entire cake and quickly pour the drizzle on top so the juice will sink in and the sugar will make a lovely, crisp topping.
Step 9: Allow cooling. When ready to serve, garnish with a bit of grated lemon zest.
Ingredients
- 225 grams unsalted butter, softened
- 225 grams caster sugar
- 4 Eggs
- 225 grams self-raising flour
- Zest of 2 lemons
- 1 teaspoon lemon extract/oil
- Drizzle topping:
- Juice of 2 lemons
- 150 grams of icing sugar
- 75 grams caster sugar
Instructions
Step 1: Prepare the oven. Heat to 180 degrees C or 160 degrees C fan.
Step 2: Use a greaseproof paper and butter to grease and line a 2-pound loaf tin.
Step 3: In a stand mixer, beat the butter and caster sugar for about 5 minutes until pale and creamy. Beat in the eggs a piece at a time. Continue to beat slowly. Add a tbsp flour if the mixture looks like it is about to split.
Step 4: Fold in the sifted self-raising flour, finely grated lemon zest, and lemon extract or oil until well mixed. Add a tbsp milk if the mixture becomes too thick.
Step 5: Transfer the mixture into the prepared tin. Using a spoon or an offset spatula, level the top of the mixture.
Step 6: Place inside the preheated oven and bake for about 30 minutes, uncovered. Then, use foil to cover and bake for 30 minutes more or until a skewer inserted in the middle of the cake comes out clean.
Step 7: Meanwhile, combine the lemon juice, icing, and caster sugar. Set aside until ready to use.
Step 8: Once done, remove the oven from the cake. Using a thin skewer, prink the entire cake and quickly pour the drizzle on top so the juice will sink in and the sugar will make a lovely, crisp topping.
Step 9: Allow cooling. When ready to serve, garnish with a bit of grated lemon zest.
