Lemon Drizzle Cake Recipe at MyDish

Lemon Drizzle Cake

4 stars based on 2 reviews Rate this Recipe

Method

  • To make the cake:

  • 1. Pre heat oven to 180c

  • 2. Grease a loaf tin, or line with paper.

  • 3. Using a stand mixer, or food processor, put the eggs and sugar into a bowl and whizz for approx 2 minutes.

  • 4. Keep whizzing, and drop in the soft butter a spoonful at a time.

  • 5. Once butter has been added, gently add the flour, milk and lemon zest.

  • 6. Place in a loaf tin and cook for 45 minutes.

  • To make the syrup.
  • 1. Just before cake is cooked, place the lemon juice and icing sugar in a pan and heat gently on the hob. Do not boil.

  • 2. Once cake has cooked, place on wire rack (still in tin) and prick the top of the cake all over. Pour the hot lemon syrup over the cake and leave to cool

    • Comments Add your comment

    • This is the best Lemon Drizzle cake I have ever made. I certainly think the secret is the whisking the sugar and eggs for 2 mins. The cake is so light and moist.

      by cm.brace on Thu Sep 22 2011   reply to this comment

    • Tried one or two of these lemon cake recipes and I think instruction 3 on your's (albeit off the internet from outset) sure gives it the edge. I just waited a little longer for the cake to cool 'out Of the tin' before pouring the ice lemon. in order to get some pattern and allow side drizzle.Yes worth 5 star

      by cocinero on Tue May 24 2011   reply to this comment

    Ingredients

    • INGREDIENTS FOR CAKE
    • 2 large eggs
    • 175g caster sugar
    • 150g soft butter
    • 175g self-raising flour. sifted
    • 125ml milk
    • pinch salt
    • 1 grated zest lemon
    • LEMON SYRUP MIXTURE
    • 150g icing sugar
    • 50ml lemon juice (approx 1.5 lemons)

    By Views 3782  Added Wed Aug 19 2009


    A fantastic lemon drizzle recipe I found on the internet. Starting my beating the eggs and sugar together help, I think, to keep this cake very light and airy

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