About this recipe:Here in Ireland, we're no strangers to a bit of drizzle, but when it comes in the form of this deliciously zesty lemon drizzle cake, you won't hear anyone complaining about it! It's a great afternoon treat whatever the weather.
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Method Prep:15min › Cook:35min › Ready in:50min
For the cake:
Preheat the oven to 180 C / Gas 4. Line a 20x30cm cake tin with lightly greased baking parchment, leaving some to overlap the edges.
In a large bowl, beat the Dairygold Baking Block and sugar together until you have a pale, fluffy mixture.
Beat in the eggs one at a time, then stir in the flour, baking powder and lemon zest until smooth. Pour the mixture into the prepared tin.
Bake in the preheated oven for 30 to 35 minutes. You'll know it's ready when the edges come away from the sides and it has turned a light golden colour. Remove from the oven and leave to cool slightly but not completely.
For the lemon drizzle:
Meanwhile, make the drizzle by mixing the lemon juice and icing sugar together.
Prick the top of the still-warm cake with a fork and drizzle the lemon mixture evenly over the top.
Allow the cake to cool fully before slicing and serving.
I thought the flavour of this cake was lovely but the texture was slightly rubbery. I don't know if this was either due to wrong size of eggs used( I used large eggs) as not stated in the recipe which size to use or if it was over worked. The family couldn't get enough though. - 03 Feb 2015