When life gives you lemons make lemon drizzle cake!
Happy Monday lovely people!
Today’s recipe is a treat like no other. Simple, sweet, fresh, zesty, moist and certainly a crowd pleaser. Lemon Drizzle Cake…a cake that may have just taken over my love for chocolate cake.
The first time I made this cake I doubled the portions and baked it in 9×13 inch baking tin. I just had a feeling it wouldn’t make it through the night. So I would advise doubling the ingredients if you know it wont last in your household. It’s the kind of cake the that leaves behind fresh/sweet aromas until the next day. If my house could smell like that all day (minus the potential calories) I certainly wouldn’t be mad.
So simple yet packed with flavour, It’s the perfect tea time treat for friends and family.
Now I know a couple of you have been patiently waiting for this recipe! Thank you for sticking around and happy baking!
Tip: If you do leave it on the countertop you’re bound to keep cutting a slice each time you pass by! So here’s a not so pro tip…. keep it in the fridge!
- 1 Cup Unsalted Butter
- 1 Cup Caster Sugar
- 4 Eggs
- 1 Cup Self Raising (Sifted)
- Finely Grated Zest 1 Lemon
Lemon Drizzle Syrup
- 3 – 4 oz Caster Sugar
- Juice of 1 & ½ Lemons
Lemon Drizzle Icing
- ½ Cup Icing Sugar
- ¼ Cup Lemon Juice
1. Preheat oven to150˚C. Beat together softened unsalted butter and caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
2. Sift in the flour, then add finely grated zest of 1 lemon and mix until well combined. Be careful not to over mix the batter if you’re using an electric mixer.
3. Line a springform cake tin with baking paper, then spoon in the mixture and level it out with a spoon.
4. Bake for 40-45 mins until a toothpick/skewer inserted in the centre comes out clean. While the cake is baking, mix together the juice of 1 1/2 lemons and caster sugar to make the lemon drizzle syrup.
5. While the cake is still warm use a toothpick to prick small holes in the cake then spoon over the syrup. The syrup will sink into the cake giving it a lovely moist spongy texture. Leave it in the tin to cool. (If you’re not in a rush leave it overnight before you ice it for more flavour.
6. Sift the icing sugar into a medium bowl and add the lemon juice, stirring until smooth. Remove the cake from the tin, Using a spoon drizzle the icing mixture over the cake pouring some over the edges for the ‘drizzle’ effect.
Let it set for 10 mins before you serve.
Keep refrigerated for 4-5 days.
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!