lemon drizzle cake! 🍋 It’s a light, moist sponge cake infused with lemon flavor and topped with a sweet, tangy lemon syrup. Here’s a simple recipe you can follow:
Ingredients
For the cake:
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar
- 4 large eggs
- 225g (1 3/4 cups) self-raising flour
- Zest of 2 lemons
For the drizzle:
- Juice of 2 lemons
- 85g (1/3 cup) caster sugar
Instructions
- Preheat the oven to 180°C (350°F) and line a loaf tin with parchment paper.
- Cream the butter and sugar together in a bowl until pale and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour if the mixture starts to curdle.
- Fold in the flour and lemon zest gently until fully combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45–50 minutes, or until a skewer comes out clean.
- Make the drizzle: mix the lemon juice and sugar together.
- While the cake is still warm, prick it all over with a skewer and pour the drizzle on top. The cake will absorb the syrup and become extra moist.
- Leave to cool in the tin before slicing.