Lemon Drizzle Cake
A classic British bake that's perfect for afternoon tea or dessert. The zesty lemon glaze soaks into the cake for maximum flavor.
Ingredients
Baking spread
plus extra for greasing
Caster sugar
Self-raising flour
Baking powder
Free-range eggs
Milk
Unwaxed lemons
2 for zest, 2 for juice
Granulated sugar
You'll need
- 20cm round cake tin
- Large mixing bowl
- Wire rack
- Baking paper
Method
Preheat the oven
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 20cm round cake tin with butter and line the base with baking paper.
Mix the cake batter
Measure all the cake ingredients (except the lemons for glaze) into a large bowl and beat for 2 minutes, or until well blended. Finely grate the zest of 2 lemons into the mixture.
Bake the cake
Turn the mixture into the prepared tin and level the top. Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre.
Make the glaze
Meanwhile, make the glaze. Mix 175g granulated sugar with the juice of 2 lemons and stir to a runny consistency.
Glaze and cool
Leave the cake to cool for 5 minutes in the tin, then lift out and place on a wire rack set over a tray. Brush the glaze all over the warm cake. The cake will absorb the liquid and the sugar will form a lovely, crisp topping.