Lemon Drizzle Cake Recipe at MyDish

Lemon Drizzle Cake

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Method

  • Preheat oven to 180c
  • Cream butter and sugar together until light and fluffy - and then add the eggs one at a time - mix until smooth.
  • Sift in the flour and once that's all stirred in, add the zest of the lemons.
  • Line a 2lb loaf tin with greaseproof paper - make sure that the paper comes up at least an inch above the sides of the tin.
  • Pour the mixture into the tin, and pop into the oven.
  • After an hour, check the cake with a skewer - it could take up to another 30 mins, until the skewer comes out clean.
  • While the cake is starting to cool in the tin, mix the caster sugar with the lemon juice for the drizzle topping. Skewer all over the cake whilst still warm, and pour all over. Cake should cool completely in the tin, with the lining paper still round it, as this will keep the lemon syrup round the cake.
  • Prepare the buttercream icing to taste, by mixing the icing sugar with the softened butter and the drops of lemon essence.
  • Once cake is fully cooled, Remove cake from tin and paper, slice in half across the middle, to make a sandwich - put the buttercream in the middle, and put the top back on. Slice to serve.

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    Ingredients

    • CAKE
    • 225g Unsalted Butter
    • 225g Caster Sugar
    • 4 Eggs
    • 2 Lemons worth of zest
    • 225g Self Raising Flour
    • DRIZZLE TOPPING
    • 85g Caster Sugar
    • 2 Lemons worth of juice
    • ICING
    • dash Lemon Essence
    • 1/3 pack Unsalted Butter
    •  Icing Sugar

    By Views 1369  Added Sat Sep 5 2009


    I made this recipe for the first time by request - it drove me mad, but I've tweaked it over time, and now it isn't nearly so torturous to make - although I can't help still getting sticky whilst making the lemon syrup. I know that it's well receiv Read More

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