Lemon Drizzle Cake

Lemon Drizzle Cake

 
Lemon Drizzle Cake
 

INGREDIENTS: 

225g/8oz butter, softened 

225g/8oz caster sugar

4 eggs

4 tbsp milk

275g/9½oz self-raising flour

2 tsp baking powder

2 lemons, grated zest only 

Juice of one lemon ½

For the lemon drizzle

175g/6oz icing sugar

2 lemons juice only 

Garnish with the zest of one lemon 

METHOD: 

1.   Pre-heat the oven to 180oC/Gas mark 4. Grease a 20-22cm round cake tin and line the base with parchment paper. 

2.   Place the butter in a large mixing bowl with the sugar and beat together with a whisk until light and fluffy. Slowly beat in the eggs one at a time, followed by the milk. Next fold in the flour, baking powder and lemon zest. 

3.   Pour the cake mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. 

4.   Bake in the middle of the oven for about 35-40 minutes, or until the sponge is lightly golden brown. Check by inserting a skewer into the center of the cake, if it comes out clean the cake is cooked. 

5.   While the cake is still hot and in the tin prick it with a skewer and pour over the lemon juice. Leave the cake in the tin to cool. 

6.    Make the drizzle. Whisk the lemon juice and icing sugar in a bowl until it forms a smooth paste. Remove the cake from the tin and smooth the lemon drizzle over the cake. Garnish with lemon zest.