Lemon Drizzle Cake is certainly a firm favourite in the Treasure household. It’s so easy peasy lemon squeezy to make and turns out perfect and completely delectable every single time.
I make a lot of Nigella’s recipes, mainly due to the simple recipes and even simpler ingredients. You can knock one of these up in 10 minutes or so. We enjoyed this cake on Sunday afternoon, shared with family who were suitably impressed at the cake’s moistness and zingy lemony taste.
You will need:
|Ingredients Lemon drizzle cake|
For 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 loaf tin-buttered and lined
For the syrup
juice of 1 1/2 lemons
100g icing sugar
For the glaze
juice of a lemon
150g icing sugar
Preheat your oven to 180 degrees/gas mark 4.
1.Cream butter and sugar and add lemon zest and eggs, beating together well.
2.Gently fold in the flour and the salt.
3.Add milk and mix thoroughly.
4.Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean.
5.Next make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
6.As soon as the cake is out of the oven, skewer all over and pour over the syrup.
Leave cake to completely cool before removing from tin. (be patient!)
7.For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake.
|Drizzle lemony icing liberally|
|Tea and cake|
Recipe credit to Nigella Lawson’s How to be a Domestic Goddess