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Lemon Drizzle Cake

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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 Slices
Course: baked good
Ingredients Method

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

Method
 

Cake instructions
  1. Pre-heat your oven to 180°C/160°C fan and line a 2lb loaf tin with greaseproof paper.
  2. Zest 2 lemons.
  3. In a bowl, mix the butter and caster sugar until light and fluffy.
  4. Add in the eggs one by one, milk and lemon juice into the butter and sugar and beat in.
  5. 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.
  6. 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
  1. Mix the caster sugar and lemon juice together.
  2. 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.
  3. Leave the cake in the tin to cool before placing on a wire rack to cool completely.