Lemon Drizzle Cake Recipe

Lemon drizzle cake

Name: Lemon drizzle cake
Total time: 1 h 45 min
Yield: Serves 8
Ingredients: 225g unsalted butter softened; 225g caster sugar; 3 lemons zested and 2 juiced; 4 medium eggs lightly whisked; 200g self-raising flour; 1 tsp baking powder; 50g ground almonds; icing sugar to make icing

Lulu Grimes

Published: February 16, 2024 at 2:20 PM

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Serves 8

Easy

Total time: 1 hr and 45 mins

+ cooling

A star rating of 4 out of 5.7 ratingsRate

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Bake our classic lemon drizzle cake for an afternoon tea. treat This foolproof bake combines a delightfully moist sponge with a citrusy icing topping

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Alternatives

Complete the dish

Try our lemon drizzle cake, then check out our classic lemon cake, orange drizzle cake, vegan lemon drizzle cake and grapefruit drizzle cake.

Ingredients

225g unsalted butter

softened
225g  caster sugar
3 lemons

zested and 2 juiced
4 medium eggs

lightly whisked
200g self-raising flour
1 tsp baking powder
50g ground almonds
icing sugar

to make icing

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well.
step 2

Whisk the eggs gradually into the butter mixture, beating well between each addition – don’t worry if it curdles. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
step 3

Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

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Authors

Lulu GrimesManaging editor

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