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Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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A star rating of 4.7 out of 5.2583 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

  • Freezable
Nutrition: per slice
HighlightNutrientUnit
kcal399
fat21g
saturates13g
carbs50g
sugars33g
fibre1g
protein5g
low insalt0.3g
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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 lemon, zested

For the drizzle topping

  • lemons, juiced
  • 85g caster sugar

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4.

  • STEP 2

    Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

  • STEP 3

    Sift in the self-raising flour, then add the lemon zest and mix until well combined.

  • STEP 4

    Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  • STEP 5

    Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  • STEP 6

    While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

  • STEP 7

    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.

  • STEP 8

    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.

RECIPE TIPS
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Try these next-level, indulgent lemon cakes from our sister title olivemagazine.com/lemon-cakes.

Goes well with

Recipe from Good Food magazine, December 2007

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Overall rating

A star rating of 4.7 out of 5.2583 ratings
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