58   366
128   1028
94   632
153   1357
74   954
93   947
90   763
37   457
130   984
94   823

Lemon Drizzle cake

Welcome back for another blog post! Today I have a baking feature for you, I followed a fabulous BBC food recipe and thought I’d share it with you because trust me its delicious!

FIRSTLY YOU WILL NEED //

  • 225g unsalted butter, softened
  • 225g caster sugar
  • eggs
  • 225g self-raising flour
  • finely grated zest 1 lemon

For the drizzle topping

  • juice 1½ lemons
  • 85g caster sugar

Heat oven to 180C/fan 160C/gas 4.

  1. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
  1. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
  2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  1. Bake for 45-50 mins until a thin skewerinserted into the centre of the cake comes out clean.
  1. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.
  1. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
  2. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *