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Lemon Drizzle Cake

Lemon Drizzle Cake: 7 Irresistible Tips for Perfection


  • Author: Christina R. Jones
  • Total Time: 75 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

A light and moist lemon drizzle cake with a zesty glaze.


Ingredients

Scale
  • 200g self-raising flour
  • 200g unsalted butter, softened
  • 200g granulated sugar
  • 4 large eggs
  • 2 lemons, zested and juiced
  • 1 tsp baking powder
  • 100g icing sugar for glaze

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Cream the butter and sugar together until fluffy.
  3. Add the eggs one by one, mixing well after each addition.
  4. Stir in the lemon zest and juice.
  5. Fold in the flour and baking powder.
  6. Pour the mixture into a greased loaf tin.
  7. Bake for 50-60 minutes until golden and a skewer comes out clean.
  8. Mix icing sugar with lemon juice for the glaze.
  9. Drizzle the glaze over the cake once cool.

Notes

  • Store the cake in an airtight container.
  • Best served on the same day.
  • Can be frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: Lemon Drizzle Cake, Cake, Dessert, Baking