Lemon Drizzle Cake Recipe

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serves:

6

Skill:

easy

Total Time:

01:00

Prep:

00:15

Cooking:

00:45

Nutrition per portion

RDA
Calories 527 kCal 26%
Fat 21g 30%
  -  Saturates 12g 60%

Lemon drizzle cake is such a classic afternoon treat and this special version using a ring mould makes an extra special Easter recipe the whole family will enjoy this year.

Whether you’re entertaining for guests or just want something sweet as a treat with a cup of tea in the afternoon this Easter, this super sweet lemon drizzle cake is a great recipe to try.

HOW TO MAKE LEMON DRIZZLE CAKE

Ingredients

  • 200g (7oz) plain flour
  • 200g (7oz) caster sugar, plus 2tbsp
  • 2 level tsp baking powder
  • 125g (4½oz) soft, unsalted butter
  • juice and zest 2 unwaxed lemons
  • 1 large egg and 2 large yolks
  • ½ x 284ml carton buttermilk
  • For the drizzle
  • 6tbsp icing sugar, sifted
  • juice 1 lemon
  • You will need
  • 1.2 litre (2pt) Kugelhopf mould, well oiled, or a 15cm (6in) square tin, lightly greased and fully lined with parchment paper

Method

  • Preheat the oven to 180C, 160 C fan, 350F, gas 4. Sieve the flour, sugar, baking powder and a pinch of salt into a bowl. Rub in the butter until the mixture resembles crumbs.

  • Beat remaining ingredients (except the lemon juice) in a bowl. Add to flour mixture, beating. Pour into mould.

  • Bake the cake on the middle shelf of the oven for 45 minutes or until a skewer inserted in the centre comes out clean. Skewer holes all over the surface of the cake.

  • Mix the lemon juice and 2tbsp caster sugar and pour over the hot cake. Cool in the tin.

  • Whisk drizzle ingredients in a bowl until smooth, pouring consistency. If too thin, add more sugar. Drizzle over the cake to serve.

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Top Tip

To freeze make cake to end of step 4. Wrap in foil to freeze. Defrost thoroughly and complete step 5.

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