lemon drizzle cake

lemon drizzle cake

Ingredients:

  • 170g butter, softened
  • 170g caster sugar
  • 3 eggs, room temperature and free range
  • 1 tsp pure vanilla essence
  • 170g self-raising flour
  • Zest of 3 lemons
  • A few tablespoons of milk or plain yoghurt
  • For the drizzle: the juice of the 3 lemons and enough icing sugar to get things syrupy (maybe one cup or so)

Directions:

  1. Preheat oven to 180C/350F fan-bake. Grease and line your baking tins/loaf tins with baking paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, along with the vanilla essence. Beat the flour and zest in on low speed. Add enough milk or yoghurt to loosen the batter so it’s at a “pouring” consistency – slightly gooey.
  3. Pour into pans and bake until the middle springs back when pressed and a skewer comes out clean – around 20-30 minutes depending on both your oven and the shape of your tin. While baking, make the drizzle simply by combining the lemon juice and icing sugar.
  4. Cool on racks for 5 minutes before removing from tins. Pierce the cake all over with a bamboo skewer or equivalent spearing item. Drizzle the drizzle on liberally. Decorate with pretty items of your choice (lavender is cute, fresh flowers, pistachios, extra lemon zest …).
  5. I have no idea how long this keeps for – it’s always disappeared too quickly for me to find such information out.
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