This has to be the classic all time recipe for Lemon Drizzle cake, using basic simple ingredients you will be making this recipe time and time again. The lemons can be replaced by one large orange to make an Orange Drizzle Cake. Or, instead of 1 cake, why not bake 12-14 mini cakes and serve with scoops of lemon sorbet or ice cream?
How to make Lemon Drizzle Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- For the drizzle topping
- juice 1½ lemons
- 85g caster sugar
- Heat oven to 180C/fan 160C/gas 4.
- Beat together 225g softened unsalted butter and225g caster sugar until pale and creamy,
- Add 4 eggs, one at a time, slowly mixing through.
- Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- 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.
- 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.