Description
A straightforward recipe for a moist lemon cake topped with a sharp lemon sugar drizzle.
Ingredients
Scale
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- Grated zest of 2 lemons
- 2 tablespoons milk
- For the drizzle: 100g granulated sugar
- For the drizzle: Juice of 1 large lemon
Instructions
- Preheat your oven to 180C (160C fan/Gas Mark 4). Grease and line a 2lb loaf tin.
- Beat the softened butter and caster sugar together until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the flour and lemon zest gently.
- Stir in the milk until you have a smooth batter.
- Pour the batter into the prepared loaf tin and level the top.
- Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, mix the granulated sugar and lemon juice for the drizzle in a small bowl until combined.
- As soon as the cake comes out of the oven, poke holes all over the top using a skewer or fork.
- Slowly pour the lemon drizzle mixture evenly over the hot cake.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a stronger lemon flavor, use both zest and juice from three lemons in the cake batter instead of two.
- If you do not have self-raising flour, use 175g plain flour with 1.5 teaspoons of baking powder.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon drizzle cake, simple cake, citrus dessert, loaf cake, tea cake