Classic Lemon Drizzle Cake
The ultimate tea-time treat. Moist sponge cake soaked in a zesty, crunchy lemon syrup.
Details
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10
Difficulty Easy
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 1 lemon
- Juice of 1.5 lemons
- 85g caster sugar (for drizzle)
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a loaf tin.
- 2
Beat butter and sugar until pale and fluffy.
- 3
Add eggs one at a time, beating well.
- 4
Fold in flour and lemon zest.
- 5
Spoon batter into tin and bake for 45-50 minutes.
- 6
Mix lemon juice and remaining sugar for the drizzle.
- 7
Prick the warm cake all over with a skewer.
- 8
Pour drizzle over the cake while it's still warm.
- 9
Cool in tin before turning out.