An extra moist and lemony version of everyone's favourite lemon cake. This is sure to become your go-to lemon drizzle recipe!
5 people made this
For the cake
250g caster sugar
225g butter, softened
250g plain flour
3 lemons, zested
1 teaspoon baking powder
For the drizzle
100g caster sugar
3 lemons, juiced
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Line a round cake tin with baking parchment.
For the cake, whisk together the sugar and butter in a bowl using an electric mixer until smooth; whisk in eggs, one at a time, beating well before adding the next egg. Stir flour, lemon zest and baking powder into butter mixture until smooth; pour into the prepared tin.
Bake in the preheated oven until a knife inserted in the centre comes out clean, 45 to 55 minutes.
For the drizzle, combine sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
Poke holes into the top of the warm cake and pour warm syrup over cake. Cool before slicing.