Even if you have never made a cake in your life, this recipe is the perfect place to start, because it produces a perfect Lemon Drizzle Cake every time! With a sharp, puckering taste of lemon and a comforting hug of butter, every bite contains the perfect amount of sweetness.
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Ingredients
- 1 cup unsalted butter, soft
- 1 cup sugar
- 4 eggs
- 1 1/2 cups self-raising flour
- Zest of 2 lemons
- Juice of 1/2 lemon
- For the Drizzle:
- Juice of 2 lemons
- 3/4 cup sugar
- Juice of 1/2 lemon
- 3/4 cup sugar
Preparation
- 1 For the Cake:
- 2 Pre-heat the oven to 350F.
- 3 Grease and line a 2-lb. loaf tin.
- 4 Cream the butter and sugar together, preferably with an electric beater. Add the juice of half a lemon halfway through and beat until pale and creamy.
- 5 Beat in 2 eggs, separately.
- 6 Beat in 1 egg, with a tbsp. from the flour.
- 7 Beat in the 4th egg, with a tbsp. from the flour and the lemon zest.
- 8 Scrape the batter into the tin and bake at the center of the preheated oven. It will take anywhere between 40 and 60 minutes, depending on your oven.
- 9 Test the cake by inserting a skewer into the center. It will come out clean when ready.
- 10 Leave in the tin to cool.
- 11 Prick the cooled yet still warm cake all over with a skewer.
- 12 For the Drizzle:
- 13 Mix 75g of sugar (half of the 3/4 cup, or 3/8s)) with the juice of 2 lemons to form a syrup. Pour over the cake.
- 14 Mix the remaining 75g of sugar with the juice of half a lemon to form a paste. Spread this over the top. Sometimes, if the cake is too warm the syrup goes into the cake and leaves no crust. This extra step prevents this.
- 15 Leave to cool completely until slicing and serving.
