Classic Lemon Drizzle Cake
Traditional dish · British
A quintessential British tea-time treat, this classic lemon drizzle cake is moist, zesty, and topped with a tangy lemon glaze.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Unsalted butter225g
- Caster sugar225g
- Eggs4 large
- Self-raising flour225g
- Lemon zest2 lemons
- Lemon juice2 tbsp
- Icing sugar200g
- Salt1 pinch
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 2lb loaf tin.
- 2
Cream together the butter and caster sugar until pale and fluffy.
- 3
Beat in the eggs one at a time, adding a tablespoon of the flour with each addition to prevent curdling.
- 4
Fold in the remaining self-raising flour and the lemon zest.
- 5
Stir in the lemon juice.
- 6
Pour the batter into the prepared loaf tin and level the surface.
- 7
Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
- 8
Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- 9
For the drizzle, mix the icing sugar with the remaining lemon juice until smooth. Drizzle over the cooled cake.
