Lemon Drizzle Cake Recipe

(BBC good food)

 

Lemon drizzle cake

  • Freezable
  • Nut-free
  • Vegetarian

INGREDIENTS

zested

For the drizzle topping

METHOD

  • step 1

Heat the oven to 180C/160C fan/gas 4.

  • step 2

Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

  • step 3

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

  • step 4

Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  • step 5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  • step 6

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

  • step 7

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

  • step 8

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

 

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