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Lemon drizzle cake

Lemon drizzle cake

Lemon drizzle cake is a tangy lemon cake with a sticky lemon drizzle topping and is one of Britain's favourite cakes. It is perfect served with a cup of tea or coffee. 
5 from 1 vote
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Prep Time 40 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine British
Servings 25 4cm by 6cm squares
Calories 145 kcal

Ingredients
 
 

For the cake

  • 125 g butter softened
  • 175 g caster sugar
  • 3 eggs
  • 175 self raising flour
  • 1 teaspoon baking powder
  • 115 g ground almonds
  • 2 lemon zest
  • 2 tablespoon milk

For the drizzle topping

  • 2 lemon zest
  • 2 lemon juice
  • 140 g caster sugar

Instructions
 

To prepare the cake

  • Cream the butter and sugar together in a large bowl.
  • Beat the eggs in a separate bowl and add to the butter and sugar a little at a time and beat.
  • Sift the flour into the bowl with the other ingredients. Add the baking powder, ground almonds and lemon zest and fold in until fully combined. Stir in the milk and mix.
  • Line a 30cm by 20cm tin or a 25cm by 11cm loaf tin with non stick baking parchment.
  • Spoon the cake mixture into the lined tin and finish with a level surface.

To bake

  • Preheat the oven to 180°C, 350°F, gas mark 4.
  • For a 30cm by 20cm tin - bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 20 to 30 minutes or until firm to the touch in the centre.
    For a 25cm by 11cm loaf tin - bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 35 to 40 minutes or until firm to the touch in the centre. 

To prepare the drizzle topping

  • Place the lemon juice, lemon zest and caster sugar in a saucepan. Heat gently over a low heat until the sugar has fully dissolved, stirring regularly.

To add the drizzle topping

  • Pierce the top of the cake with a skewer. while it is still warm
  • Spoon all the drizzle topping over the top of the whole of the cake.
  • Leave in the tin for about 10 to 20 minutes and then carefully lift out and leave to cool on a wire rack. 

Notes

Note
  1. The cook time of 30 minutes in the recipe card is for the 30cm by 20cm tin which takes 20 to 30 minutes to bake.  If baking in a loaf tin the cake will take around 35 to 40 minutes.  
Tips
  1. Take the butter out of the fridge before starting this recipe so that it softens. This will make it easier to mix with the sugar.
  2. I recommend leaving a generous overhang of non-stick baking parchment. If using paper don't trim it too closely to the cake. Use the overhanging parchment or paper to lift your cake out of the tin after baking.
  3. After removing the zest you can store these lemons in the fridge and use the juice for another recipe, or, the lemons could be cut in half and frozen if you are not going to use the juice within the next few days.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 31mgSodium: 58mgPotassium: 22mgFiber: 1gSugar: 13gVitamin A: 156IUVitamin C: 2mgCalcium: 27mgIron: 0.4mg
Keyword Cake, Lemon
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