Lemon drizzle cake
It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?
Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Tana says...
Having put lots of effort into making your gifts, take a bit of time to wrap them up. Sheets of cellophane are great and can be tied together with festive ribbons and decorations. Or look out for reasonably priced jars, dishes and cups, which make any gift look really special and can be used again afterwards.
Per slice
399 kcalories, protein 5.0g, carbohydrate 50.0g, fat 21.0 g, saturated fat 13.0g, fibre 1.0g, sugar 33.0g, salt 0.3 g
Recipe from Good Food magazine, December 2007.
http://www.bbcgoodfood.com/recipes/4942/
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Ingredients
- 225g unsalted butter , softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
FOR THE DRIZZLE TOPPING
- juice 1½ lemons
- 85g caster sugar
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Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Family favourite
Ingredients
- 225g unsalted butter , softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
FOR THE DRIZZLE TOPPING
- juice 1½ lemons
- 85g caster sugar
Per slice
399 kcalories, protein 5.0g, carbohydrate 50.0g, fat 21.0 g, saturated fat 13.0g, fibre 1.0g, sugar 33.0g, salt 0.3 g
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