- 125g unsalted butter
- 175g caster butter
- 2 large eggs
- Zest of 1 lemon
- 175g self-raising flour
- The syrup
- 100g icing sugar
Lemon Drizzle Cake, Prep time 15 mins.
It’s probably my favourite cake. Works well on its own with a cuppa or as an after dinner dessert with raspberries and crème fraiche.
You will need a loaf tin.
Preheat the oven to gas mark 4 180 degrees C. I line my loaf tin with non-stick baking parchment.
Combine the sugar, butter until it is creamed. Add the eggs and lemon zest and beat these together (make sure the bowl is not warm as you don’t want this to split).
Add the flour and salt, folding in carefully. Finally add the milk.
Put this mixture into the lined loaf tin and bake in the oven for 45mins.
While your cake is cooking you can get on with the syrup.
Take a small pan and mix the lemon juice and icing sugar over a low heat until the sugar has dissolved.
As soon as the cake comes out if the oven, take a skewer and prick the loaf all over. Pour your syrup over the cake (not all at once but let some soak in before adding more).
If this is going to be for an adult dinner party you may want to add a slug of lemon vodka or Limoncello (don’t let the kids get hold of this).
Let the cake become completely cold before turning out.