Lemon Drizzle Cake

Lemon Drizzle Cake
I got a request for a cake during a recent visit to Greece. Out came GoodFood’s Lemon Drizzle Cake as it was easy to make and I could take advantage of the abundance of juicy lemons. It turned out absolutely lovely, it’s a very easy recipe so I’d recommend it.

  • 225g unsalted butter , softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour
  • juice 11⁄2 lemon
  • 85g caster sugar
  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then 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
  2. 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.

Lemon Drizzle Cake

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