This light and fluffy lemon drizzle cake will add a bright, lemony burst of sunshine to any dreary day.
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8 people made this
225g caster sugar
225g unsalted butter, slightly softened
220g self-raising flour
1 tablespoon baking powder (optional)
1 lemon, zested
1 lemon, zested and juiced
7 tablespoons caster sugar
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Measure ingredients into bowls. Line a loaf tin with baking parchment.
Combine sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the mixture returns to a uniform pale colour before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
Pour mixture into the prepared tin, being careful not to press it down.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the tin; glaze will harden as the cake cools.
I like to add very finely chopped mint leaves to the glaze for a refreshing twist!