“This lemon drizzle cake is light, moist, and bursting with fresh citrus flavour. Finished with a tangy lemon syrup, it’s a classic bake that’s perfect for tea time or dessert.”
- Sweet Bakes
Lemon Drizzle Cake
- Prep:
- 15 minutes
- Cook:
- 45 minutes
- Serves:
- 8 slices
- 4.9 Rating
Introduction
Ingredients
175g butter, softened
175g sugar
3 eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 lemons
Juice of 2 lemons
100g icing sugar
Instructions
Preheat oven to 180°C (160°C fan). Grease and line a loaf tin.
In a bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then add lemon zest.
Gently fold in flour and baking powder until just combined.
Pour mixture into the prepared tin and level the top.
Bake for 40–45 minutes, or until golden and a skewer comes out clean.
While the cake is baking, mix lemon juice and icing sugar to make the drizzle.
Pierce the warm cake with a skewer and slowly pour over the drizzle.
Allow to cool before slicing.
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Ingredients
175g butter, softened
175g sugar
3 eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 lemons
Juice of 2 lemons
100g icing sugar
Nutrition (Approx.)
- Calories
310
- Protein
5g
- Fat
14g
- Carbs
42g
- * Nutritional values are estimates per serving and not guaranteed.
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