Lemon Drizzle Cake {Easiest Ever Recipe!}
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Unsalted butter (Plus extra for greasing your tin. See notes)
- 250 g Caster sugar (See notes)
- 4 Eggs (Medium. See notes)
- 250 g Self-raising flour
- 3 Lemons (Zest only. (Reserve the zested fruit for the juice for the drizzle.) See notes)
- 100 g Icing sugar
Method
- Preheat the oven to 160β/325 fan, 180β/350F or Gas Mark 4 and grease your loaf tin and line it with baking paper.
- Put all of the cake ingredients into a large bowl and beat until smooth.
- Spoon into the prepared tin and smooth out. Bake for 1 hour 15 minutes or until a skewer comes out clean.
- While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
- Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1-and-a-half lemons, but will depend on how big and juicy they were!)
- Pour all over the cake and allow to sink in.