Lemon Drizzle Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
225g unsalted butter, softened225g caster sugar4 eggsfinely grated zest 1 lemon225g self-raising flourFor the drizzle toppingjuice 1½ lemons85g caster sugar
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
Serving Size: makes 10-12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
Serving Size: makes 10-12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 322.8
- Total Fat: 16.8 g
- Cholesterol: 95.6 mg
- Sodium: 22.9 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 0.4 g
- Protein: 3.7 g
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