Lemon drizzle cake recipe

Lemon drizzle cake recipe from nicksnan

nut free kids can help ok to freeze vegetarian
Category Cakes and biscuits recipes
ServesNot stated
Prep time20 mins
Cook time45 mins

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225g softened unsalted butter
225g caster sugar
4 eggs
Finely grated zest 1 lemon
225g self-raising flour

For the drizzle topping:

Juice 1 1⁄2 lemons
85g caster sugar

Handy Hint

This cake keeps really well.


1. Beat together 225g the butter and caster sugar until pale and creamy, add 4 eggs, one at a time, slowly mixing through. Sift in flour, add the grated zest of 1 lemon and mix until well combined.
2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
3. Oven 180C/Gas 4. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
4. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

gransnetter Reviews

From: loganluke114 on Mon 04-Feb-13 16:43:31 Overall rating: 0.0
Hi Everyone, I use Nigella's, it's stupidly easy. I only use the juice of half a lemon for the drizzle though, otherwise I find it's too sharp. For More Information Visit: lemon-benefits.com/Articles/Lemon-Cake-Recipe.html Thanks,
From: nicksnan on Wed 11-Apr-12 20:37:18 Overall rating: 0.0