Lydia's Lemon Drizzle Cake
Ingredients
FOR THE CAKE:
- 200g Caster Sugar
- Finely Grated Zest of Two Lemons
- 200g Soft Butter
- 3 Medium Eggs, Beaten
- 225g Matthews Self Raising Flour
FOR THE DRIZZLE:
- 50g Granulated Sugar
- Juice of One Lemon
- 1 Tablespoon Lemon Curd
FOR THE ICING:
- 100g Icing Sugar
- Juice of half a Lemon
Method
- Preheat the oven to 180 C / 160 fan / 350 F
- Grease and line the baae and sides of a loaf tin
- Place the caster sugar in a large mixing bowl. Add the grated lemon zest and rub the zest into the sugar until the sugar is damp and fragrant. This part is very satisfying 🙂
- Add the butter, eggs, self raising flour and mix with a hand mixer for 2 mins.
- Pour into the tin and bake for 40-45 minutes, or until well risen and golden on the top/ a skewer comes out clean.
- While the cake is in the oven, mix together the 80g granulated sugar lemon juice and curd for the drizzle.
- As soon as you remove the cake from the oven, take a skewer and insert little holes all over the top of the cake, going all the to the bottom of the cake. Slowly pour the drizzle all over the cake, making sure every area of the cake gets a good amount of drizzle. Leave to cool completely before turning out of the tin.
- Mix together the icing sugar and lemon juice until you have smooth icing. You might need to add a few drops of water if the icing is too thick then pour over the top of the cake, letting the icing drizzle down the sides.
Thank you to Lydia @EatupLondon for the recipe and photos!