World's best lemon drizzle cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 slices
This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. It is wonderful!
- 170 g self-raising flour
- 170 g caster sugar
- 170 g butter or margarine
- 2 medium eggs
- 3 unwaxed lemons
- 4 tbsp icing sugar
Preheat the oven to 180C (160C fan, 350F). Cream the sugar and butter (or margarine) together.
Add both eggs and whisk in.
Sift in the flour and whisk until smooth.
Add the zest of two lemons and the juice of one to the mixture and mix well.
Spoon the batter into a greased and lightly floured cake tin. I recommend using a 23cm (9in) springform tin as it makes it super easy to get your cake out of the tin cleanly.
Bake at for 25-30 minutes. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
In a small pan, mix the juice of two of the lemons with the icing sugar.
Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
Poke holes all over the sponge with a skewer, almost down to the bottom.
Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.
Calories: 236kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 112mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8% | Vitamin C: 17.3% | Calcium: 1.7% | Iron: 2.3%