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Lemon Drizzle Cake Recipe

What better way to celebrate the start of summer than with an refreshingly cool glass of Pimms and a slice of zesty lemon drizzle cake?! I made this cake with my sister when I came back from University for the weekend and thought I would share it with you all. Here is my favourite recipe that is simple and easy to follow:

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Ingredients for the cake:
  • 175g Self raising flour
  • 1 level teaspoon baking powder
  • 175g softened butter
  • 175g caster sugar
  • 3 medium eggs
  • 2 tablespoons semi-skimmed milk
  • Zest 2 1/2 lemons
Ingredients for the drizzle:
  • Juice of 2 1/2 lemons
  • 115g caster sugar
Ingredients for the icing and decoration:
  • Lemon juice
  • Icing sugar
  • Water
  • Handful of raspberries

Instructions:
  • Into a large mixing bowl, sift together the flower and the baking powder.
  • Add the rest of the cake ingredients and beat together with a wooden spoon (I found this may take some time as it takes a while for the butter to become completely smooth!)

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  • Lightly grease and line a loaf tin with greaseproof paper.
  • Spoon the mixture, carefully, trying not to get any excess on the paper so that it doesn't burn in the oven.
  • Place in the oven at 180 degrees for 40 minutes (poke with a cake skewer to test when done, timings may be slightly different for you).
  • Once cooked leave on a cooling rack to cool slightly.
  • In the mean time, in a saucepan gently heat the lemon juice and sugar until all the sugar has dissolved (I found using a whisk better to remove any lumps).
  • Poke a few holes into the cake with a knife and pour over the cake whilst it is still warm.

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To Decorate:
  • In a bowl whisk together the icing sugar and lemon juice, with a dash of water to your preferred thickness (You can adjust the measurements accordingly).
  • Once the cake has cooled pour over the icing and decorate with raspberries. 

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