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Lemon Drizzle Cake
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
1
Beat butter and caster sugar until pale. Beat in eggs one at a time.
2
Fold in flour and lemon zest. Stir in 2 tbsp lemon juice.
3
Pour into a greased loaf tin. Bake at 180°C for 40-45 minutes.
4
Make drizzle: mix remaining lemon juice with granulated sugar.
5
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
Reviews
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★★★★★
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