Lemon Drizzle Cake
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
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