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Lemon Drizzle Cake

a moist light cake with a sweet sugar crunch

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Yields1 Serving
 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 Self Raising Flour
 1/2tspn baking powder
 3 eggs
 1 tspn vanilla extract
1

Heat oven to 180C

2

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

3

Zest the lemons finely

4

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

5

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

6

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

7

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

8

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

9

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

10

Make 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 )

11

Gradually spoon half of the syrup over the cake

12

After about 5 mins spoon over the rest

13

Serve once the sugar has crystallised

Ingredients

 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 Self Raising Flour
 1/2tspn baking powder
 3 eggs
 1 tspn vanilla extract

Directions

1

Heat oven to 180C

2

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

3

Zest the lemons finely

4

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

5

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

6

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

7

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

8

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

9

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

10

Make 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 )

11

Gradually spoon half of the syrup over the cake

12

After about 5 mins spoon over the rest

13

Serve once the sugar has crystallised

Lemon Drizzle Cake

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