The best ever lemon drizzle cake
The best lemon drizzle cake ever. Simply delicious and always moist, you can whip this cake up in a flash.
Ingredients
Makes: 1 (20cm) cake
- 110g (4 oz) butter
- 110g (4 oz) caster sugar
- 2 eggs
- 1 splash milk
- 110g (4 oz) self raising flour
- juice and zest of 1 lemon
- extra sugar, for topping
Method
Prep:15min ›
Cook:25min ›
Extra time:1hr resting ›
Ready in:1hr40min
- First mix butter and sugar together in a large bowl till creamy. In a separate bowl, beat the eggs with a splash of milk. Gradually add the eggs to the sugar and butter mixture, stirring well.
- Add the flour and fold it in. Add the zest of 1 lemon and add the juice of half a lemon. Leave the other half aside later to be used for the topping
- Spread the mixture evenly into a non stick 20cm cake tin, and place the tin in the already heated oven which should be set at 180 C / Gas 4.
- Bake for 25 minutes or until skewer comes out clean. Leave the cake until it is completely cooled.
- When the cake is cool, take it out of the tin and squeeze the juice of the half lemon that was left all over the top. Make sure it is squeezed evenly to make it taste even. Then sprinkle a lot of caster sugar over the top and leave for 1 hour so the juice soaks in.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I added extra ingredients to make a bigger cake in a loaf tin ,baked for 35 mins gas mark four .so I used 3 eggs ,165g butter,sugar n flour .my icing half juice from large lemon plus half grated zest .im trying to add a photo ,I also put juice n zest in the cake - 15 Sep 2015
It was one of the best lemon drizzle cakes I have made would bake it again and certainly recommend it to my friends - 24 Feb 2015
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