About this recipe:A moist lemon drizzle cake, good for afternoon tea.
200g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
200g caster sugar
1 teaspoon lemon zest
60g chopped walnuts
100g caster sugar
1 lemon, juiced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Whisk together flour, salt and baking powder.
In a large bowl, cream butter, 200g sugar and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon zest and nuts. Pour mixture into greased and floured 23x13cm loaf tin.
Bake at 180 C / Gas mark 4 for 60 minutes. Allow to cool in the tin for 5 minutes.
Mix together 100g sugar and the juice of one lemon to make a glaze. Remove bread from tin. Pour glaze over warm cake.