Easy skillet pan lemon drizzle cake

Name: Easy skillet pan lemon drizzle cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 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); 1½ lemons juiced; 85g caster sugar

Esther Clark

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Serves 8 - 10

Easy

Prep: 10 mins

Cook: 40 mins - 45 mins

plus at least 1 hr cooling

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Try this slightly different method of making a classic lemon drizzle cake – it's a crowd-pleasing bake

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal408
fat21g
saturates12g
carbs48g
sugars31g
fibre1g
protein6g
salt0.95g

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.

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