Lemon Drizzle Cake
So the lemons in this dish do not make it count as one of your five a day unfortunately – but definitely worth the indulgence.
Equipment
Ingredients
- 125 gr butter softened
- 2 tsp baking powder
- 150 gr caster sugar
- 2 large eggs beaten
- 3 lemons juice and zest
- 180 gr plain flour
- 4 tbsp milk
- icing sugar
Instructions
- Preheat the oven to 180oc Grease a non stick loaf tin and then dust with flour to prevent sticking.
- Cream the butter and sugar together then gradually add in the beaten eggs. Mix until light and fluffy.
- Stir in the flour, baking powder and lemon zest and mix well before adding in just two tablespoons of the lemon juice.
- Mix until combined then beat in the milk.
- Pour into the cake tin and bake for around 45 minutes until a skewer comes out clean.
To make the drizzle:
- Start by mixing 50g icing sugar with the remaining lemon juice – it should be a runny consistency but if too watery you can add more icing sugar if required.
- Remove the cake from the oven and leave to cool in the tin for five minutes before transferring to a plate.
- Using a skewer, make holes all over the top of the cake.
- Pour the drizzle over the top of the cake and allow to absorb through the holes.Then devour!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
