Naomi's Lemon Drizzle Cake

    (66)
    1 hour 15 min

    This is a lovley traditional lemon drizzle cake that I make all the time and which tastes fabulous. The trick is to take the rind off the lemon with a potato peeler, then use a food processor to blend the peel with caster sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.


    60 people made this

    Ingredients

    • 4oz soft margarine
    • Peelings from 1 large lemon
    • 4oz caster sugar
    • 2 eggs
    • 6oz self-raising flour
    • a pinch of baking powder
    • milk
    • 4 level tablespoons icing sugar
    • 3 tablespoons fresh lemon juice

    Method
    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat the oven to 160 degrees C. Grease and line either a 2lb loaf tin or a 18cm deep cake tin.
    2. Peel the lemon with a potato peeler and blend with 4 oz caster sugar in a food processor.
    3. Beat together the margarine, caster sugar with lemon, eggs, self-raising flour, baking powder and enough milk to make a fairly runny consistency.
    4. Pour into tin and bake for about an hour until well risen and springy to touch.
    5. For the icing: Mix together 4 level tablespoons icing sugar and 3 tablespoons lemon juice in a pot over very low heat.
    6. As soon as cake comes out of oven, prick the top of cake all over with a skewer and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.

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    Reviews & ratings
    Average global rating:
    (66)

    Reviews in English (32)

    6

    Omg what a brilliant idea worked a treat and the lemon sugar could be used for a million things. Drinks anything.  -  28 Nov 2011

    5

    Love it made cups cakes one week and in a loaf tin the next.Very lemony .Did lemon/sugar in a food processor first week and had difficulty chopping lemon up, eventually finished it with scissors.Next week chopped it in mini processor worked a treat.  -  28 Jul 2012

    by
    2

    I made this cake for my Husbands Birthday. To be honest my sponge cakes don't seem to rise, so I doubled the quantity and was very pleased with the results. I was thrilled to find that it tasted really lemony and very light and moist. Will make again  -  08 Mar 2012

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