The Best Lemon Drizzle Cake Recipe
My go-to cake for nearly every occasion where I need to whip something together last minute, this Lemon Drizzle cake never disappoints. I believe it’s originally a Nigella Lawson recipe, but I found it here. It’s completely foolproof, utterly delicious and easy-peasy-lemon-squeezy.
- The Cake
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self-raising flour
pinch of salt
4 tablespoons of whole milk
a 2lb loaf tin
- The Syrup
juice of 1 1/2 lemons
100g icing sugar
- The Glaze
juice of a lemon
150g icing sugar
Preheat your oven to 180ºC/160ºC fan/gas 4
Grease your loaf with butter and then line with baking parchment.
Cream together the butter and sugar until combined and light in colour.
Add the lemon zest and eggs, beating together well.
Carefully add the flour and salt, folding in gently.
Add the milk and mix thoroughly, but being careful not to over-mix.
Spoon the batter into your prepared tin and bake for 45 minutes (or until a skewer comes out clean).
5 minutes before the cake is done, make your syrup by putting the lemon juice and icing sugar into a saucepan and heating gently until the sugar has dissolved.
As soon as the cake is out of the oven, skewer all over and slowly pour over the syrup.
Allow the cake to cool completely before removing from tin.
For the glaze, mix up the lemon juice and icing sugar and slowly pour over the cake.
I then like to the top mine with a sprinkling of lemon zest, but this is up to you!
This really is the most perfect, fool-proof Lemon Drizzle Cake recipe. Let me know if you try it out!