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Lemon Drizzle Cake

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Prep: 0 min Cook: 0 min Servings: 16 Difficulty: medium

Categories: Dessert, Drink, Baked

Tags: easy, recipes for cake, recipes for dessert, recipes using baking powder, recipes using butter, recipes using egg, recipes using lemon juice, recipes using lemon zest, recipes using powdered sugar, recipes using self-raising flour, recipes using superfine sugar

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALemon_Drizzle_Cake)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALemon%20Drizzle%20Cake&oldid=4517059

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Cake

  • 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

Icing

  • 150 g (5.3 oz/1¼ cups) powdered sugar
  • Juice of ½ lemon

Directions

  1. Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) square cake tin.
  2. Beat the butter and sugar in a mixing bowl, until soft and fluffy.
  3. Beat in the eggs, one at a time, then lemon juice and zest.
  4. Fold the flour and baking powder into the mixture.
  5. Spoon the mixture into the cake tin.
  6. Bake for 25 minutes until a skewer inserted into the center comes out clean.
  7. Transfer the cake to a wire rack and leave it to cool.
  8. Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
  9. Drizzle the icing over the cake.
  10. Enjoy!