Easy skillet pan lemon drizzle cake
- Preparation and cooking time
- Prep:
- Cook: -
- plus at least 1 hr cooling
- Easy
- Serves 8 - 10
Ingredients
- 225g salted butter, softened, plus extra for the pan
- 225g golden caster sugar
- 4 eggs, lightly beaten
- 1 lemon, zested
- 225 self-raising flour
- ice cream, to serve (optional)
For the drizzle
- 1½ lemons, juiced
- 85g caster sugar
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
- STEP 2
Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
- STEP 3
While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.
