Lemon Drizzle Cake
How to make a delicious Lemon drizzle cake, quick & easy step by step instructions from start to finish
Ingredients
Method
- The Cake
- 200g / 7oz Self raising flour, If using plain or all purpose flour add extra 2tsp baking powder
- 110g / 4oz Granulated sugar
- 200g / 7oz Vegetable or Sunflower oil
- 4 Large eggs
- Zest & Juice of 1 large or 2 small lemons
- 1tsp Baking powder
- 1tsp Vanilla extract
- ¼tsp Salt
- Lemon Icing/frosting
- 100g 3½oz Icing/powdered sugar
- 2½ tbls Lemon Juice
- The Cake
- First grease and flour a 2lb / 900g loaf tin (see video for dimensions)
- Preheat your oven to 170°C / 340°F / Gas mark 4
- To a large bowl add the eggs, vanilla, lemon zest, sugar, and oil and whisk for 1 minute.
- Sift in the flour and baking powder, salt, and whisk it in until the batter is smooth.
- Carefully pour the batter into the prepared loaf tin.
- Place the tin in the middle of the oven and set the timer for 50 minutes.
- While waiting for the cake to bake add approx 2 tbls of lemon juice and a couple of drops of yellow food colouring to the icing/powdered sugar and mix until smooth.
- In a separate bowl mix 3tbls of lemon juice with 3tsp/20g of granulated sugar
- After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
- Place the tin on a wire rack for 10 minutes to rest before removing it from the tin.
- Turn out the cake from the tin.
- Pierce a few holes in the top of the cake and pour over the lemon juice and sugar mixture until it all soaks into the sponge.
- Now pour over the lemon drizzle mixture and let flow and drizzle down the sides of the cake as shown in the video.
- Allow to completely cool slice and serve.
- Enjoy.