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Lemon Drizzle Cake

6 Reviews

About the bake

This cake will last for 3 - 4 days in an airtight container. Paper liners are a really convenient way to line a tin, and saves time when baking a cake. They are available from the most popular tin sizes.

1Total Time
15Prep Time
45Bake Time
1Serves
Easy

Method

  1. Step 1:

    Line or grease and flour the loaf tin. Preheat the oven to 180°C (160°C fan, gas mark 5).

  2. Step 2:

    Beat together the eggs, butter, lemon juice and grated lemon rind.

  3. Step 3:

    In a separate bowl, sift together flour, sugar, baking powder and cornflour. Stir in the almonds. Make a well in the centre and pour in the egg mix. Mix until well combined.

  4. Step 4:

    Spoon into the prepared tin and bake for 45 minutes, until a skewer comes out clean when inserted. Meanwhile, mix together the icing sugar and lemon juice for the drizzle.

  5. Step 5:

    When the cake is baked, and while it is still warm, skewer all over with a cocktail stick or skewer, and make sure the holes go all the way down. Drizzle the drizzle over the cake, encouraging it to go into the holes. For best results do this slowly, allowing each spoonful to sink in before adding more. Leave in the tin to cool.

Ingredients

    • 4 Medium egg(s) (free range - beaten)
    • 120g Butter (unsalted) (melted)
    • 50ml Lemon juice
    • 1 Lemon zest (grated)
    • 200g Self-raising white flour
    • 120g Billington's Unrefined Golden Caster sugar
    • 1 tsp Baking powder
    • 1 tbsp Cornflour
    • 50g Almonds (ground)
  • For the Lemon Drizzle

    • 100ml Lemon juice
    • 150g Unrefined golden icing sugar

Utensils

  • 2lb loaf tin

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