Lemon Drizzle Cake

Lemon Drizzle Cake is a tasty and moist dessert that mixes the bright, citrusy flavors of lemons with the comforting, candy embody of cake. It is characterised by a smooth, sponge-like texture and a crunchy, tangy drizzle that seeps into the cake, growing an impossible to resist contrast of flavors and textures. This loved deal with is a favorite at teatime, dessert tables, and unique activities.

A 2lb loaf tin (or two llb loaf tins) and loaf
tin liners (or greaseproof paper)
For the cake:
200g caster sugar
200g unsalted butter
4 large eggs
220g self-raising flour, sifted
1 lemon, zested and juiced
For the drizzle:
4 tbsp caster sugar
Juice of i/2 lemon (about 2 tbsp)
For the icing:
4 tbsp icing sugar
Juice of i/2 lemon (about 2 tbsp)

Lemon Drizzle Cake

1. Preheat oven to one hundred sixty levels fan.

2. Put your loaf tin liner into the tin or grease and line a tin in case you do not have a liner.

Three. Beat the caster sugar, butter and most of the lemon zest together in a stand mixer or with a hand mixer for about five minutes till mild and fluffy. Leave a small amount of zest apart for adornment later.

4. Add the eggs and sift inside the flour. Mix until
clean for 1-2 minutes. Add the lemon juice and integrate.

5. Pour into the coated loaf tin and bake for 45-50 mins till golden and a skewer comes out easy.

6. Make the drizzle by way of blending the caster sugar with the lenon juice. Once the cake is cooked, poke holes inside the cake with a skewer and use a pastry brush to feature the drizzle. Leave to chill inside the tin.

7. Mix the icing sugar collectively with about 1-2 tbsp lemon juice. It wishes to be quite thick.
Drizzle over the cake once cooled a little and
sprinkle over the lemon zest. Slice and enjoy!

You may also like:
Chocolate Crackles
Moist Chocolate Cake
Classic Chocolate Cake

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