Description
This classic British Lemon Drizzle Cake combines a tender, fine-crumbed sponge with a signature zesty crunch. The double-glazing technique ensures every slice is infused with bright citrus flavor and finished with a delicate sugary crust.
Ingredients
- 170g self-raising flour
- 115g butter or margarine, softened
- 170g caster sugar
- 2 large free-range eggs
- 5 tbsp milk
- 1 large lemon (zest and juice)
- 85g icing sugar
Instructions
- Preheat your oven to 180°C (350°F), or 160°C for fan-assisted ovens. Line a 2lb (900g) loaf tin with greaseproof paper.
- In a large bowl, sift the flour and add the softened butter, caster sugar, eggs, milk, and lemon zest. Mix until the batter is smooth and uniform.
- Pour the batter into the prepared tin and smooth the top. Bake for 45 to 50 minutes until golden brown and a skewer comes out clean.
- Remove the tin from the oven and let it sit on a wire rack for five minutes. Use a skewer to poke holes all over the top of the cake, reaching nearly to the bottom.
- In a small bowl, whisk half of the icing sugar (approx. 42g) with the lemon juice. Spoon half of this syrup slowly over the warm cake.
- Add the remaining icing sugar to the leftover syrup and stir to create a cloudy glaze. Spoon this over the top of the cake and let it cool completely.
Notes
For the best result, ensure your butter is truly at room temperature to avoid a curdled batter. If you find your cake browning too quickly in the oven, simply cover the top loosely with a piece of foil for the final ten minutes of baking.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British