Go Back

Lemon Drizzle Cake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Course baked good
Servings 8 Slices

Ingredients
  

  • 2 Lemons (Zest)
  • 200 g Sugar
  • 200 g Butter
  • 3 Eggs Medium size
  • 50 ml Milk
  • 1/2 tsp Lemon Juice
  • 220 g Self-raising flour
  • 1/4 tsp Bicarbonate of Soda
  • 1/8 tsp Salt
  • 60 g Sugar for the drizzle
  • Juice of 1 Lemon for the drizzle

Instructions
 

Cake instructions

  • Pre-heat your oven to 180°C/160°C fan and line a 2lb loaf tin with greaseproof paper.
  • Zest 2 lemons.
  • In a bowl, mix the butter and caster sugar until light and fluffy.
  • Add in the eggs one by one, milk and lemon juice into the butter and sugar and beat in.
  • Add the dry ingredients: self-raising flour, bicarbonate of soda, salt and the grated lemon zest to the other ingredients and fold together until combined.
  • Pour the mixture into your lined baking tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean.

Lemon Drizzle instructions

  • Mix the caster sugar and lemon juice together.
  • Once you’ve removed the cake from the oven and while it’s still hot in its tin, using a skewer poke lots of small holes all over the top of the cake and pour over the lemon and sugar mixture so the top of the cake is evenly coated.
  • Leave the cake in the tin to cool before placing on a wire rack to cool completely.