Lemon drizzle cake
Best lemon cake ever!
What's not to like about lemon drizzle cake? It's easy to make, uses ingredients you're pretty sure to have in your store cupboard, and is utterly scrummy. I made one this week and Tom and I polished it off in a couple of days (oops!) and now I can't wait to make it again (#obsessed).
This recipe uses icing sugar for the topping, which creates a smooth finish. If you prefer a crunchier drizzle, you can swap the icing sugar for granulated instead.
Ingredients
For the cake:
- 225g butter or other cooking spread
- 225g sugar (caster or granulated)
- 4 eggs, beaten
- 225g self-raising flour
- 2 teaspoons of baking powder
- Zest of one unwaxed lemon
For the topping:
- Juice of one and a half lemons
- 130g of icing sugar
Method
- Cream the butter and sugar together in a large bowl using a wooden spoon. Then, stir in the beaten eggs and lemon zest.
- Add in the flour and baking powder.
- Mix all the ingredients together until smooth, ideally using a mixer.
- Grease and line a deep, large, round or square cake tin measuring approx. 20 x 20 cm across the top.
- Bake in the oven at 180°C for around 50 minutes until golden brown. Poke a skewer or knife into the cake to check that it's cooked. If it comes out clean, it's ready.
- Towards the end of the cooking time, prepare the topping by mixing the lemon juice and icing sugar together in a bowl.
- Once the cake is cooked, remove from the oven and poke some holes into the top using a chopstick, skewer or similar.
- While the cake is still warm, drizzle over the topping and leave to set.