Lemon Drizzle Cake
Lemon drizzle cake is a simple butter cake flavored with lemon zest and juice, and topped with a lemony icing.
Total Time
40 minutes
Servings
16
280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing
280 g (9.9 oz/1¼ cups) superfine sugar
5 standard eggs
Zest and juice of 1 lemon
300 g (11 oz/2¼ cups) self-raising flour
1½ teaspoons baking powder
150 g (5.3 oz/1¼ cups) powdered sugar
Juice of ½ lemon
Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) square cake tin.
Beat the butter and sugar in a mixing bowl, until soft and fluffy.
Beat in the eggs, one at a time, then lemon juice and zest.
Fold the flour and baking powder into the mixture.
Spoon the mixture into the cake tin.
Bake for 25 minutes until a skewer inserted into the center comes out clean.
25 minutes
Transfer the cake to a wire rack and leave it to cool.
Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
Drizzle the icing over the cake.
Enjoy!