All-time top 20 recipe for 4 - 8 people, takes only 45 mins; recipe has unsalted butter, caster sugar, egg, self-raising flour, lemon, lemon and caster sugar.
Lemon drizzle cake
Course: All-time top 20
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 4 eggs
- Lemon: finely grated zest 1 lemon
- Caster Sugar: 225g caster sugar
- Unsalted Butter: 225g unsalted butter, softened
- Self Raising Flour: 225g self-raising flour
Directions
- Heat oven to 180C/fan 160C/gas 4.
- Beat together225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
- Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thinskewerinserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve.Will keep in anairtight containerfor 3-4 days, or freeze for up to 1 month.
