This is one of my favourite cakes, it’s so moist and has just the right balance between the tangy lemon and sugar. Most lemon drizzle cakes use icing sugar for the syrup topping but I like to use caster sugar which forms a delicious crunchy texture as the cake cools. This is a really simple recipe, always a crowd pleaser and it’s perfect with a cup of tea!
*Editors note* Unfortunately jenny’s cake was so good we ate it before thinking to take a photo! So the photos below are of similar lemon drizzle cakes, with thanks to floracuisine.co.uk and goodtoknow.co.uk
Image credit: floracuisine.co.uk
Lemon Drizzle Cake
About 200g unsalted butter
About 200g golden caster sugar
Zest of 1 lemon
4 large eggs
About 200g self raising flour
1 tsp baking powder
2-4 tbsp milk (optional)
Juice of 1-2 lemons (depending on how juicy they are!)
50g caster sugar
When I make this cake, I’ll usually weigh the four eggs first then use the same quantity of butter, sugar and flour but 200g shouldn’t be far off. That way you should get the perfect texture every time. All your ingredients should be at room temperature before you start, particularly the butter and eggs, to make sure your cake rises beautifully!
- Preheat the oven to about 160°C
- Beat the butter, sugar and lemon zest in a mixer or using a handheld electric whisk until very pale and fluffy.
- Add the eggs one at a time, beating in between. Don’t worry if the mixture curdles slightly.
- Sift the flour and baking powder then add to the mixture bit by bit. Gently fold the mixture (don’t whisk!) using a plastic spatula or metal spoon until all the flour is incorporated and you have a smooth cake batter.
- Add a little milk to loosen the mixture slightly if it’s too thick. You don’t want it to be too runny so add a spoon at a time and see how it is.
- Pour into a cake tin and bake in the oven for 50 minutes – 1 hour. Test the cake to see when it’s done by inserting a skewer, if it comes out clean it’s done.
- While the cake it baking, mix together the lemon juice and sugar.
- When the cake is done, take it out of the oven but leave it in the tin. Poke holes all over the cake using a skewer or fork and pour the lemon juice and sugar on top then leave to cool in the tin.
Image credit: Goodtoknow.co.uk