A simple, light and moist lemon drizzle cake topped with a very lemony lemon icing. This will be your go-to lemon cake recipe!
1956 people made this
110g (4 oz) butter
170g (6 oz) self raising flour
4 tablespoons milk
170g (6 oz) caster sugar
lemon zest and juice from 1 lemon
3 tablespoons icing sugar
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease and line a 23x13x7cm cake tin.
Beat the butter, flour, milk, sugar, eggs and the lemon zest (reserve the juice for the drizzle) until smooth and creamy. Pour cake mixture into prepared tin.
Bake in the preheated oven for 40 to 50 minutes.
Heat the lemon juice in the microwave for 45 seconds, and stir in the icing sugar. While still hot in the tin, pour the lemon juice mixture over cake. (Alternatively, if it is poured over cool cake, it gives a glaze to the top.) Enjoy.
After taking the sponge out the oven I heated the juice of 3 lemons and mixed it with 100g icing sugar, made loads of holes in the cake with a skewer and poured the syrup into the cake. Once it had cooled I mixed icing sugar with lemon juice to make lovely lemon icing then decorated it with grated lemon zest. The result was the most gorgeous moist sponge with a lovely delicate lemon flavouring throughout.
28 Aug 2010