Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 310g Caster Sugar, 225g for the cake mixture plus 85g for the drizzle; 225g Unsalted Butter, softened; 4 Eggs; 225g Self Raising Flour; 2 Lemon, zest of 1 and juice of 1.5

by Cherrypick

Vegetarian

Dessert

4.7

15m prep time

60m total time

Easy level

5 ingredients

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Method

Based on 10 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4.

Step 2

Beat together the butter and 225g of caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Step 3

Sift in the self-raising flour, then add the lemon zest from one lemon and mix until well combined.

Step 4

Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Step 5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Step 6

While the cake is cooling in its tin, mix together the juice of one and a half lemons plus the remaining 85g of caster sugar to make the drizzle.

Step 7

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Step 8

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Ingredients
Based on 10 servings

310g Caster Sugar, 225g for the cake mixture plus 85g for the drizzle 1 x Sainsbury's White Caster Sugar 500g
225g Unsalted Butter, softened 1 x Sainsbury's British Butter, Unsalted 250g
4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
225g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
2 Lemon, zest of 1 and juice of 1.5 2 x Sainsbury's Lemons