LEMON DRIZZLE CAKE

This is undoubtedly my favourite cake. As much as I am a being fuelled almost exclusively by chocolate, I could eat this cake in its entirety in one sitting. The best thing is that this delicious sponge delivers on natural, punchy citrus flavours that a store bought version can lack. Easy, inexpensive and a solid choice for any family get together.

IMG_5488
Don’t forget to check the Conversion Tables tab in the menu at the top of the page for alternate measurements!

You will need:

160g plain flour
160g unsalted butter
160g caster sugar
3 medium eggs
Zest of and juice of 3 lemons
120g icing sugar/ confectioner’s sugar
1tsp baking powder


    • Preheat oven to 180ºC
    • Cream together butter and sugar to form a paste
    • Whisk in the eggs, one at a time
    • Sift the flour and baking powder into the mixture
    • Add the zest and juice of 2 lemons and mix until fully combined
    • Grease the sponge tin with a little butter, pour the cake mix in and bake for around 20 minutes, or until a clean knife can be inserted and removed clean.
    • Remove from oven and allow to cool
    • Once cooled, mix the icing sugar and the remaining lemon zest and juice together and either pipe or pour onto the cake.

I like to make this cake in a square or a rectangular tin simply because I like to cut smaller “bars” opposed to the conventional slices to make it last longer!

Enjoy! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s