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Classic lemon drizzle cake
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By Starts at 60 WritersIn FoodOn Friday 8th Jun, 2018

Classic lemon drizzle cake

This delicious recipe takes less than 90 minutes.

When it comes to baking, there aren’t many cakes more classic than a deliciously simple lemon drizzle. This easy to follow recipe produces the most scrumptious dessert and you could be tucking into the warm, moist sponge in less than an hour and a half!

Here’s a quick tip about removing the lemon rind – instead of grating the lemon, try using a peeler instead. Then blend the rind with the sugar in a food processor. It will give the finished cake a much stronger flavour and a nice yellow colour!

Ingredients 

  • 125g butter or margarine
  • 125g caster sugar
  • 2 eggs
  • 185g self raising flour
  • a pinch of baking powder
  • 1 lemon, rind grated and juiced
  • 1/4 cup milk, or as needed
  • 4 tablespoons icing sugar

Method

  1. Grease and line your deep cake tin or loaf tin. Preheat oven to 160 degrees C.
  2. Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
  3. Put into tin and bake for about an hour until well risen and springy to touch.
  4. Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
  5. As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it.
  6. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.
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