Lemon Drizzle Cake
Who doesn’t love a classic Lemon Drizzle Cake? While there are countless recipes out there, mine packs a lemony punch without tasting like you’re sucking on a lemon. One thing to accept, though: the icing often looks, as Philomena Cunk would say, “sort of like jizz.” Let’s face it, it should be called Lemon Jizzle Cake. There, I said it.
Serves 12
Hands-on Time 20 minutes
Baking Time 50 minutes
Ingredients
175g unsalted butter (plus extra for greasing)
255g caster sugar
3 medium eggs
190g self-raising flour
1/8 tsp fine salt
45ml full-fat milk
2 lemons
100g icing sugar
Equipment
2lb loaf tin
Baking parchment
Large bowl
Electric whisk
Micro-grater
Spatula
Juicer
Saucepan
Skewer
Plate
2 small bowls
Small whisk or spoon
Method
1. Make the Cake Batter
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3. Grease and line the loaf tin with parchment.
In a large bowl, beat 175g butter and 180g caster sugar until light and fluffy.
Add the eggs one at a time, whisking after each addition.
Add the flour and salt, whisking until just combined.
Stir in the milk and zest of 1 lemon.
2. Bake the Cake
Pour the batter into the prepared tin and smooth the top.
Bake on the middle shelf for 50 minutes until a skewer comes out clean.
3. Make the Syrup
During the last 5 minutes of baking, heat the juice of 1 lemon and 75g caster sugar in a saucepan until the sugar dissolves and the mixture bubbles.
Poke holes in the warm cake with a skewer and pour the syrup over it. Let cool completely in the tin.
4. Make the Icing
Grate the zest of the second lemon onto a plate and squeeze the juice into a small bowl.
Mix icing sugar with 2 tsp lemon juice, adding more juice as needed until the icing is thick but pourable.
Pour the icing over the cooled cake and sprinkle with lemon zest.
Enjoy!
