Lemon Drizzle Cake

This classic cake is cheap and really easy to make.

Serves 12 people


 

  • 3 tablespoon(s) milk
  • 170 grams soft butter
  • 170 grams caster sugar
  • 1 finely grated rind of a large unwaxed lemon
  • 3 eggs
  • 170 grams self-raising flour
  • Juice of 1 lemon
  • 3 tablespoon(s) caster sugar (for drizzle)

 

  1. Preheat the oven to 170°C, 325° F, Gas 3. Line a small roasting tin with baking parchment.
  2. Using a wooden spoon, beat the butter and sugar together in a large bowl until they are pale and fluffy.
  3. Beat in the lemon rind then slowly add the eggs.
  4. Sift the flour into the mixture and fold it in with the milk.
  5. Turn the mixture into the prepared tin and bake in the oven for about 30 minutes.
  6. Cake will be coming away from the tin at the sides and will feel firm to the touch when it is cooked.
  7. While the cake is baking, put the juice and sugar in a small pan and heat gently until the sugar has dissolved. Turn up the heat and let it boil for 2 minutes.
  8. When the cake is ready, place it on a cooling rack and prick the surface all over with a fork.
  9. Pour the hot lemon syrup over the surface of the cake. Let it cool before serving.

Method

  1. Preheat the oven to 170°C, 325° F, Gas 3. Line a small roasting tin with baking parchment.
  2. Using a wooden spoon, beat the butter and sugar together in a large bowl until they are pale and fluffy.
  3. Beat in the lemon rind then slowly add the eggs.
  4. Sift the flour into the mixture and fold it in with the milk.
  5. Turn the mixture into the prepared tin and bake in the oven for about 30 minutes.
  6. Cake will be coming away from the tin at the sides and will feel firm to the touch when it is cooked.
  7. While the cake is baking, put the juice and sugar in a small pan and heat gently until the sugar has dissolved. Turn up the heat and let it boil for 2 minutes.
  8. When the cake is ready, place it on a cooling rack and prick the surface all over with a fork.
  9. Pour the hot lemon syrup over the surface of the cake. Let it cool before serving.

Ingredients

 

  • 3 tablespoon(s) milk
  • 170 grams soft butter
  • 170 grams caster sugar
  • 1 finely grated rind of a large unwaxed lemon
  • 3 eggs
  • 170 grams self-raising flour
  • Juice of 1 lemon
  • 3 tablespoon(s) caster sugar (for drizzle)

 


If you want to reduce the amount of sugar to 100g add the zest and juice of another lemon to the mixture, it will still be lovely!

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