Lemon Drizzle Cake

Posted on by

I’m still experimenting with baking cakes in the breadmaker and trying out as many different recipes as possible. The recipe for this lemon drizzle cake came from Helena’s mum. It was super easy to make and tasted delicious – moist and lemony. This is a photo of the original recipe:

I’ve converted it into metric.

LEMON DRIZZLE CAKE

This recipe is delicious and quick and easy to make.

Lemon Drizzle Cake

This recipe is easy to prepare and only requires turning after 20 minutes.

 

CAKE INGREDIENTS

  • 6 ounces or 170g self-raising flour
  • 6 ounces or 170g sugar
  • 4 ounces or 115g butter, softened
  • 1 lemon, zested and juiced (use the zest for the cake and the juice for the topping)
  • 2 eggs
  • 1 level teaspoon baking powder
  • 4 tablespoons milk

TOPPING INGREDIENTS

  • 4 ounces or 115g granulated sugar
  • juice of the lemon

METHOD

  1. Heat the oven to 170ºC (fan).
  2. Grease and line the loaf tin.
  3. Add all the cake ingredients to a mixing bowl and beat for 2 minutes.
  4. Pour the mixture into the loaf tin and bake for about 35 minutes (or until cooked).
  5. For the topping, mix together the sugar and the lemon juice in a small saucepan and heat gently until the sugar has dissolved.
  6. When the cake has cooked, remove from the oven.
  7. Prick the top of the cake with a skewer and pour over the lemon topping.
  8. Leave to cool before serving.

This is an alternative recipe which uses more butter, no milk and an extra egg. The mixture is dryer but the cake is just as good.

    • 250g Soft Unsalted Butter
      250g Caster Sugar
      290g Self Raising Flour
      4 Large eggs
      Zest of 2 Lemons
      1. 1 Tbsp Milk
  •  

Topping:
Juice of 1 Lemon
100g Granulated sugar

Follow the same method as before but heat the oven to 160ºC (fan oven) and cook the cake for 35- 40 minutes. Turn off the oven at the end of the cooking time and leave the cake for a final 5 minutes if necessary.