Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 200g butter, softened; 200g caster sugar; 4 eggs; 200g self-raising flour; zest of 2 lemons; 2 tbsp lemon juice; juice of 2 lemons; 100g granulated sugar

A beautifully moist lemon sponge, soaked all over with a tangy lemon sugar syrup while still warm from the oven.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

200gbutter, softened

200gcaster sugar

4eggs

200gself-raising flour

zest of 2lemons

2 tbsplemon juice

juice of 2lemons

100ggranulated sugar

Instructions

Beat butter and caster sugar until pale. Beat in eggs one at a time.

Fold in flour and lemon zest. Stir in 2 tbsp lemon juice.

Pour into a greased loaf tin. Bake at 180°C for 40-45 minutes.

Make drizzle: mix remaining lemon juice with granulated sugar.

While cake is still warm and in the tin, poke holes with a skewer and pour drizzle over. Cool in tin.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

812

Protein

11.8g

Fat

46g

Carbs

92.3g

Fiber

2.3g

Sodium

378mg

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