Tuesday 22 November 2011

Easy lemon drizzle cake

I hadn't made this cake before, in fact I had to go out and purchase a loaf tin to bake it in (with hindsight, a lemon juicer would also have been a useful purchase).I found the recipe on BBC Good Food, and I chose it because it didn't have too many ingredients and it looked quite easy to make. It is rather yummy, if I say so myself.

Lemon drizzle cake recipe

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour
  • juice 11⁄2 lemon
  • 85g caster sugar

  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 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. 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.
To avoid waste, I only used one lemon - the zest for the cake and the juice for the drizzle. To make up for less lemon juice in the drizzle I used just 50g sugar which made the cake plenty lemony enough for us.

Lemon drizzle cake recipe

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