Lemon Drizzle Cake Recipe

Hey Guys!

Today I thought that I would share one of my all time favourite recipes with you. My Lemon Drizzle Cake recipe. This has become something of a family favourite. Whenever we have a family get together it is always requested that I make one. It is really lemony but not at all bitter, and it is incredibly moist (urgh, i hate that word lol). Everyone who tries it loves it. So, here is how to make it


What You Will Need:

225g Unsalted Butter

225g Caster Sugar

225g Self-Rising Flour

4 Eggs

Zest of 2 Lemons

For Drizzle Topping:

Juice Of 2 Lemons

85g Caster Sugar OR Icing Sugar

How To Make:

  1. Preheat your oven to 180C/fan 160C/gas 4
  2. Beat together your softened butter and caster sugar until pale and creamy
  3. Then add your eggs one at a time, slowly mixing through
  4. Sift in your flour
  5. Next add you lemon zest, and mix until well combined
  6. Line a loaf tin (8x21cm) with greaseproof paper
  7. Now, spoon the mixture into the tin and level the top with a spoon
  8. Bake it for 45-50 mins or until a skewer inserted into the centre of the loaf comes out clean
  9. While the cake is cooling in its tin mix together the lemon juice and sugar to make the drizzle. The only different between the two sugars is that using icing sugar will make a more icing like drizzle
  10. Prick the warm cake all over with the skewer or a fork
  11. Pour over the drizzle. The juice will sink in and the sugar will form a crisp layer
  12. Leave the cake in the tin until it has completely cooled, then remove and serve.

Once baked it should last around 3 days in an air tight container or for around a month in the freezer. You may need more sugar for the drizzle, depending on the size of you lemons. I personally find that it is best to drizzle you cake 2 or 3 times, pricking it each time. This just makes it extra lemony, moist and sticky. I also personally use caster sugar for the 3 drizzles and then make a little bit of drizzle with icing sugar and do a layer of that. This makes it really moist but gives it a icingy layer on the top. I am working on a way to alter this recipe into a tray bake. To create little lemon drizzle squares. Once I have perfected this, I will share the method with you.

This truly is one of my favourite recipes and I hope that you like it to. If you do recreate it I would love to see some photos. Either tag me on Instagram or Twitter or use #escapefromrealitylemondrizzle. I will see you all again soon.


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