lemon drizzle cake

a classic, like a lemon drizzle, should definitely be in your repertoire of cakes. it uses basic cake science to hold a bright and puckery slice of delight.

recipe from a new way to cake

cake

225g butter, softened

250g sugar

zest of 2 lemons

4 eggs

225g flour

pinch of salt

3tsp baking powder

3tbsp milk

drizzle

juice from 2 lemons

120g sugar

icing

150g icing sugar

4tbsp lemon juice

cake

preheat the oven to 340F, line a loaf tin with parchment paper.

beat together the butter, sugar, and zest until light and creamy. add in the eggs one at a time, scraping down the sides of the bowl until all combined.

sift together the flour, salt, baking powder. gently stir in the flour until halfway combined then add the milk, beat until combined. pour the cake batter into the loaf tin, smoothing out the top, bake for 40-55 minutes. if the top is getting too dark, wrap the top of the tin in tin foil. to test if the cake is done, poke the cake with a small knife if it comes out clean then it’s done.

while the cake is baking, heat the lemon juice and sugar in a small saucepan over high heat, cook until the sugar has dissolved.

once the cake is done and still hot, using a toothpick poke the entire surface of the cake then pour over the drizzle. let cool for 30 minutes, then remove the cake from the tin.

icing

stir together the icing sugar and lemon juice until a thick but slow-moving icing forms, if it’s too thick add a tiny bit of water, or a bit more icing sugar if it’s too thin.

pour the icing over the cooled cake:)