Lemon Drizzle Cake


I may have mentioned this before but I am obsessed with all things lemon. I also love baking too, so what better way then to combine the two. One of my favourite cakes to make is a lemon drizzle cake.

This is the recipe that I follow and the cake always comes out moist and delicious.

For the sponge
200g caster sugar
200g butter (softened)
Zest of 2 lemons
3 large eggs
200g self raising flour

For the drizzle
250g  icing sugar
Juice of 2 lemons

Optional filling 
75g butter
175g icing sugar
1 tablespoon milk
1/2 tablespoon vanilla extract.

Preheat the oven to 170C (Gas Mark 4). Grease your baking tin with butter and then with a small amount of flour.
Beat the sugar, butter and lemon zest in a mixing bowl until it looks pale and fluffly. Add in the eggs one by one whisking after egg. 
Then fold in the flour gradually. once all the flout has been folded into the mixture, pour mixture into cake tin.  Bake for 40 mins or until the centre is cooked through 

While the cake is in the oven you can prepare your drizzle syrup. 
Combine and mix the icing sugar.
Optional - to thicken the mixture placed on low heat until the sauce is at your desired thickness.

Once the cake is cooked, place onto a cooling rack. Prick the sponge with a cocktail stick a few times pour the drizzle syrup over the sponge to allow it to soak into the sponge.

If you wish to have a filling. you can horizontally cut the cake into two, While the cake is cooling, you can make your filling. Mix icing sugar, butter milk and vanilla extract, and spread onto bottom half of cake. Place top half back onto bottom half. 

I really love the taste of lemon, this recipe reflects that. I would adjust the amount of lemons to suit your preference, 

M x

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