I just love lemon drizzle cake – fresh lemony taste in a cake – wow!.
Here’s what you’ll need and how to make:
- Loaf tin (greased and lined with grease proof paper)
- 4 eggs
- 225g butter, softened
- 225g caster sugar
- 225g Self-raising flour
- zest of one lemon
For the drizzle topping:
- Juice of one lemon
- 90g caster sugar
- 50ml water
Firstly pre-heat the over to 180c fan, beat together the soften butter and caster sugar til pale and creamy. Add the eggs, one at a time and mix in slowly, then sift and fold in the flour and finally fold in the lemon zest.
Spoon the mixture into the greased and lined loaf tin and bake in the middle of the oven for approx 45mins. Once taken out of the over allow the cake to cool in the tin for about 10-15 mins. In the meantime heat the lemon, water and sugar in a pan in to syrup. Pearce the cake with a skewer several times then drizzle the syrup over the cake and allow to soak in.
Enjoy with a nice cuppa of tea or coffee.