Lemon drizzle cake
One of our most popular cake recipes made simple - a light sponge topped with a delicious citrus syrup
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr 10 mins + cooling
- Heat the oven to 180C/fan 160C/gas 4. Lightly butter either a 16 cm x 6cm deep round cake tin or a 900g loaf tin, then line the sides and base with greaseproof paper and lightly butter again. Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes, until well blended. Spoon the mix into the prepared cake tin and bake for about 45-50 minutes or until cooked through. Test it's ready by sticking a skewer in the middle: it should come out clean.
- Meanwhile, make the syrup: gently warm the lemon juice, zest and icing sugar in a pan until the sugar has fully dissolved. Remove the cake from the oven and leave in the tin to cool a little, then prick all over deeply with a skewer and pour over the syrup. Leave the cake until it is almost cold before turning out.
PER SERVING
322 kcalories, protein 4g, carbohydrate 47.5g, fat 13 g, saturated fat 7.6g, fibre 0.8g, salt 0.5 g
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1930638/
http://www.bbcgoodfood.com/recipes/1930638/
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Ingredients
- 110g unsalted butter , softened, plus extra for tin
- 180g golden caster sugar
- 180g self-raising flour
- 4 tbsp whole milk
- 1 lemon , zested
- 2 eggs
FOR THE SYRUP
- 2 lemons , 1 zested into fine strips, all juiced
- 75g icing sugar
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr 10 mins + cooling
Ingredients
- 110g unsalted butter , softened, plus extra for tin
- 180g golden caster sugar
- 180g self-raising flour
- 4 tbsp whole milk
- 1 lemon , zested
- 2 eggs
FOR THE SYRUP
- 2 lemons , 1 zested into fine strips, all juiced
- 75g icing sugar
PER SERVING
322 kcalories, protein 4g, carbohydrate 47.5g, fat 13 g, saturated fat 7.6g, fibre 0.8g, salt 0.5 g
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19 February 2012
Beth rated this recipe
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