Description
A timeless citrus classic, this Lemon Drizzle Cake offers a tender, buttery sponge balanced by a sharp, crunchy sugar crust. It is a simple yet sophisticated loaf that brings a bright burst of sunshine to any afternoon tea or gathering.
Ingredients
- 225g Unsalted butter, softened
- 225g Caster sugar
- 4 Medium eggs
- 225g Self-raising flour
- Zest of 2 fresh lemons
- 85g Icing sugar
- Juice of 2 fresh lemons
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4) and grease and line a standard loaf tin with parchment paper.
- In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, and lemon zest; beat the mixture until it is smooth and pale.
- Spoon the batter into the prepared tin, level the surface, and bake for approximately 1 hour and 15 minutes until a skewer inserted in the center comes out clean.
- While the cake is still warm, prick the surface all over with a skewer, then whisk together the icing sugar and lemon juice and pour the drizzle over the cake to soak in as it cools.
Notes
For the best results, ensure your eggs and butter are at true room temperature before mixing to prevent the batter from curdling. If you prefer an even crunchier topping, you can substitute the icing sugar in the drizzle with granulated sugar for a coarser texture.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British