Lemon Drizzle Cake
ight and airy lemony sponge, soaked with lemon and sugar and covered with lemon icing For the lemon drizzle cake:
Servings Prep Time
6 30
Cook Time Passive Time
35minutes 15minutes
Servings Prep Time
6 30
Cook Time Passive Time
35minutes 15minutes
Instructions
  1. Pepare a 450g (1lb) loaf tin, greased and lined
  2. Preheat the oven to 180ºC, gas 4.
  3. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  4. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  5. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  6. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
  7. To make the Lemon Icing – mix the Icing sugar with the lemon juice and zest
Recipe Notes

 

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