Lemon Drizzle cake is without doubt one of my favourite cakes. I’m not a huge cake eater but when I do indulge, I like to eat something simple and preferably lemony.
This recipe is a Mary Berry classic and was actually one element of my daughter’s GCSE Afternoon Tea bakes. We were very fortunate in that she had to practice it several times before the big day and so had cake aplenty to savour!
Do remember to spoon the glaze over when the cake is still warm so that the lemon juice soaks in properly. Don’t however, do this as soon as the cake comes out of the oven as it will be too hot and the glaze will soak straight through.
Equipment: 30cm x 23cm / 12″ x 9″ traybake or roasting tin.
Ingredients
- 225g/8oz butter at room temperature, plus extra for greasing
- 225g/8oz caster sugar
- 275g/10oz self-raising flour
- 2 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- 2 lemons, zest only
For the glaze
- 175g/6oz granulated sugar
- 2 lemons, juice only
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
- Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
- Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
- Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
- Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
