Description
This bright and zesty Lemon Drizzle Cake features a tender, moist sponge soaked in a sharp citrus syrup for a perfectly balanced treat. It is an effortless one-bowl bake that uses simple pantry staples to create a professional-quality dessert in your own kitchen.
Ingredients
- Unsalted butter (softened, plus extra for greasing)
- Caster sugar
- 4 medium eggs (at room temperature)
- Self-raising flour
- Zest of 3 lemons
- Juice of 3 lemons
- Icing sugar
Instructions
- Preheat your oven to 160°C (325°F fan), 180°C (350°F), or Gas Mark 4 and grease and line a loaf tin with baking paper.
- In a large mixing bowl, beat together the softened butter, caster sugar, medium eggs, self-raising flour, and lemon zest until the mixture is smooth, pale, and creamy.
- Spoon the batter into the prepared tin, smooth the top, and bake for approximately 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is still warm in the tin, prick holes all over the surface with a skewer; mix the icing sugar and lemon juice into a thin paste and pour it over the cake to soak in.
Notes
To prevent the batter from curdling, ensure your eggs are at room temperature before you begin mixing. If you find the top of the cake is browning too quickly during its long bake time, simply cover it loosely with a piece of parchment paper or foil for the final 20 minutes.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British