Description
A classic and moist lemon drizzle cake, perfect for any occasion. This recipe features a bright citrus flavor and a sweet, tangy glaze.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour, sifted
- Zest of 2 lemons
- Juice of 1 lemon
- For the drizzle: 100g icing sugar, Juice of 1/2 lemon
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 2lb loaf tin.
- Cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gently fold in the sifted self-raising flour and lemon zest.
- Stir in the lemon juice.
- Pour the batter into the prepared loaf tin and level the top.
- Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is still warm, mix the icing sugar and lemon juice to create the drizzle.
- Pour the drizzle over the warm cake, allowing it to soak in.
- Let the cake cool completely in the tin before slicing.
Notes
- Ensure your butter is at room temperature for best results.
- You can add a few drops of yellow food coloring for a more vibrant cake, if desired.
- For a richer flavor, use Meyer lemons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon drizzle cake, lemon cake, easy cake recipe, citrus cake, loaf cake, homemade cake, simple baking