Description

This bright and cheerful Lemon Drizzle Cake is a simple one-bowl wonder that combines a moist citrus sponge with a sweet-tart soaking syrup. Perfect for a busy weekday treat, this effortless loaf provides a burst of sunshine with minimal cleanup and pantry-staple ingredients.

Ingredients

170g (1 1/3 cups) Self-Raising Flour
115g (1/2 cup) Butter or Margarine, softened
170g (3/4 cup) Caster Sugar
2 large Free-Range Eggs
5 tablespoons Milk
1 Fresh Lemon (zest and juice)
85g (3/4 cup) Icing Sugar

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Instructions

Preheat your oven to 350°F (180°C or 160°C fan) and line a 2lb loaf tin with greaseproof paper.
In a large bowl, sift the self-raising flour over the softened butter, caster sugar, eggs, milk, and lemon zest.
Mix with a wooden spoon until all ingredients are completely combined and the batter is smooth.
Transfer the batter into the lined tin and bake for 45 to 50 minutes until golden brown and a skewer comes out clean.
Cool the cake in the tin for 5 minutes, then poke holes across the top with a skewer.
Mix half the icing sugar with the lemon juice to create a thin syrup and spoon it over the warm cake.
Whisk the remaining icing sugar into the leftover syrup to make a thicker glaze and drizzle it over the top before serving.

Notes

To ensure a perfectly light crumb, make sure your butter and eggs are at room temperature before you begin mixing. If your lemon is particularly large, you may need a little extra icing sugar to reach your desired glaze consistency.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: British