Lemon Drizzle Cake

PennyBy Penny  ,   

April 11, 2015

a moist light cake with a sweet sugar crunch


2 unwaxed lemons ( if you don't have unwaxed give your lemons a good scrub in warm water to remove the wax )

275 g granulated sugar

175g butter

200g SR Flour

1/2tspn baking powder

3 eggs

1 tspn vanilla extract


1Heat oven to 180C

2Grease a 2lb loaf tin and line the bottom ( or use a liner )

3Zest the lemons finely

4Mix 175g of the sugar ,the butter, the flour,baking powder , egg , lemon zest and vanilla extract

5When it's combined pour into prepared tin, level the surface

6Bake until well risen and it's a pale golden colour . This will take about 35 minutes

7Take out of oven and cool in the tin for 5 minutes

8Squeeze the lemons so you have about 3 tbspns of juice and mix with the raining 100g of sugar

9Set the cake on a wire rack with a plate underneath it

10Make about 50 holes in the top of the cake with a skewer ( the deeper the holes the further down the cake your syrup will go )

11Gradually spoon half of the syrup over the cake

12After about 5 mins spoon over the rest

13Serve once the sugar has crystallised