Lemon Drizzle Cake
Lemon drizzle cake is a beloved dessert in British cuisine, renowned for its simplicity and irresistible taste. Traditionally, it consists of a light and fluffy sponge cake infused with the refreshing essence of lemon.
Ingredients
- 200 gm unsalted butter softened
- 200 gm granulated sugar
- 3 large eggs
- 200 gm self-rising flour
- 2 Zest of lemons
- 1 Juice of lemon
For the Drizzle
- 1 ½ Juice of lemons
- 100 gm granulated sugar
Instructions
- Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) loaf tin, then line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Sift in the self-rising flour and gently fold it into the mixture until just combined.
- Stir in the lemon zest and juice until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is still warm, prepare the drizzle by mixing the lemon juice and granulated sugar until the sugar has dissolved.
- Use a skewer to poke several holes all over the surface of the cake, then slowly pour the lemon drizzle over the top, allowing it to soak into the cake.
- Leave the cake to cool completely in the tin before removing and slicing into thick, generous portions.
Notes
- For added texture and flavor, you can sprinkle some extra lemon zest or a handful of chopped nuts over the top of the cake before baking.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- This cake will keep well in an airtight container for up to 3-4 days, although it's unlikely to last that long!