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