Lemon Drizzle Cake
A delightful balance of sweetness and tartness, this Lemon Drizzle Cake is a burst of sunshine perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 200g unsalted butter, softened
- 200g sugar
- 4 large eggs
- 200g self-raising flour
- 1 lemon (juice and zest)
- 100g icing sugar
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a loaf tin.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice.
- Fold in the flour until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 45-50 minutes or until a skewer comes out clean.
- Mix the icing sugar with lemon juice until smooth for the drizzle.
- Poke holes in the baked cake and pour the lemon drizzle over.
- Allow the cake to cool completely before serving.
Notes
Ensure your butter is at room temperature for easy creaming. Don’t rush the cooling process; this is crucial for setting the drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 23g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
Find it online: https://tashirecipez.com/lemon-drizzle-cake/