Lemon Drizzle Cake

Ingredients:
For the Cake:

For the Drizzle:

For the Glaze (Optional):

Instructions:

1. Preheat the Oven:

2. Make the Cake Batter:

In a large bowl, cream 200g (1 cup) sugar and 200g (7 oz) softened butter together until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the zest of 2 lemons, 2 tbsp lemon juice, and 1 tsp vanilla extract.
Gradually fold in 200g (1 1/2 cups) self-raising flour, being careful not to overmix.

3. Bake the Cake:

Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean.

4. Prepare the Drizzle:

While the cake is baking, mix 100g (1/2 cup) granulated sugar with the juice of 2 lemons in a small bowl. Stir until the sugar dissolves.

5. Add the Lemon Drizzle:

Once the cake is out of the oven, leave it in the tin and use a skewer to poke holes all over the top of the cake.
Slowly pour the lemon drizzle over the cake, allowing it to seep into the holes. Let the cake cool completely in the tin.

6. Optional Glaze:

For an extra touch, mix 150g (1 1/4 cups) powdered sugar with 2-3 tbsp lemon juice to make a thick glaze.
Drizzle the glaze over the cooled cake for a glossy finish.

7. Serve:

Serving Tip:
Serve this moist lemon drizzle cake with a cup of tea or coffee for a delightful treat.

Shop the Ingredients: