Lemon Drizzle Cake
A classic British sponge cake flavored with lemon zest and juice.
Ingredients
Cake
- 175g caster sugar
- 175g self-raising flour
- 175g softened butter
- 3 eggs
- Zest of 1 lemon
- 3/4 level tsp baking powder
Icing
- 100g granulated sugar
- Juice of 1 lemon
Method
- Heat the oven to 180C (160C fan, Gas 4). Grease and line a loaf tin with enough baking paper to leave a small overhang. This will make it easier to lift the cake out.
- In a large bowl add the sugar, flour, butter, eggs, lemon zest and baking powder. Beat together with an electric whisk until smooth.
- Pour the cake batter into the prepared cake tin and promptly place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, shrinking away from the sides of the tin and springy to touch.
- Meanwhile, make the lemon drizzle topping. Mix together the sugar and lemon juice. When the cake is out of the oven and still warm, carefully spoon over the drizzle mixture.
- Once the cake is cool, lift it out of the tin and slice.
Source: Good to Know