I noticed recently that it’s been a while since I posted a recipe here and as I had some spare lemons lying around I thought Lemon Drizzle Cake might be a good way to use them up.
Although it takes a wee while to cook (including making the syrup) plus cooling time, this cake really is worth the wait. It’s beautifully moist with a tangy sweetness and perfect for just about any occasion.
Preparation time is about 20 minutes and total cooking time is about an hour.
175g caster sugar
150g soft butter (extra for greasing tin)
Finely grated rind of 1 lemon
175g self-raising flour
icing sugar for dusting
140g icing sugar
50ml fresh lemon juice
- Preheat the oven to 180C/350F?Gas Mark 4 then grease an 18cm (7inch) square cake tin and line with baking paper
- Place the eggs, caster sugar and butter in a mixing bowl and beat until smooth and fluffy. Stir in the lemon rind then lightly fold in the flour. Stir in the milk, mix evenly then and pour the mixture into the prepared cake tin ensuring that the mixture is smooth and level.
- Bake for 45-50 minutes or until golden brown and firm to touch. Remove from oven and place tin on a wire rack (do not remove the cake from the tin).
- Make the syrup by placing the icing sugar and lemon juice in a small saucepan and heating gently. Continue stirring until the sugar dissolves but do not allow to boil.
- Prick the warm cake all over with a skewer and spoon the hot syrup evenly over the top – most of the syrup will be absorbed by the cake.
- Leave in the tin until completely cool then turn out. Dust with icing sugar and cut into 12 pieces.