I’m not trying to teach my grandma how to suck eggs by posting a recipe for a lemon drizzle cake! Everyone who bakes will have one that they love to bake but, not everyone bakes!!! This is an easy one, it’s really delicious, keeps well for 3-4 days and a perfect cake for Mother’s Day or any day! Do we need an excuse for cake?!
I’ve mentioned before, that where I can I use cake tin liners, with this one they come in very useful because once it’s cooled and ready to be removed from the tin it can be a bit messy. I always use a baking tray to catch any of the lemon drizzle that escapes.
This is a great, easy, delicious cake to add to your baking repertoire. Just remember to get your butter out of the fridge because you do need softened butter for this one! Whenever I post a cake recipe I always think if I can bake, you can bake! So get baking!!!!
You will need : A lined loaf tin, I use a 900g tin – preheat oven: 180/ fan 160 / gas 4
- 225g self-raising flour
- 225g unsalted butter, softened
- 4 eggs
- 225g caster sugar
- Finely grated zest 1 lemon
For the drizzle topping
- Juice 1 1/2 lemons
- 85g caster sugar
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the finely grated zest of 1 lemon and mix until it’s all combined.
Line your loaf tin with a liner or greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted comes out clean.
While the cake is cooling slightly ( in its tin ) mix together the lemon juice and caster sugar to make a drizzle. Prick the warm cake with a thin skewer, then pour over the drizzle, the juice will sink in. Leave in the tin until the cake is completely cooled, then remove and serve.
The cake will keep in an airtight container for 3-4 days. I doubt you need to know that!!!!!
Put the kettle on and enjoy.