LEMON drizzle cake has to be one of my favourite traybake recipes! It’s so fresh, citrusy and moorish one slice is never enough… well for me anyway 😉 With the sun finally shining and the mornings getting brighter I thought this recipe would be the perfect way to say hello to Spring!
Sweet, sticky and deliciously lemony cake goodness, there’s so much to love about this bake ❤ Each slice is fluffy, moist and light you’ll need to savour every bite before they’re all gone! Lemon drizzle cake really is the perfect afternoon treat, sit back and relax with a hot beverage and you’ll be in total bliss, trust me!
I think that the lemon drizzle cake is an absolute classic, and a recipe that has been a firm family favourite for a long time – I really couldn’t resist dedicating a blog entry to it 🙂 This recipe is quick and easy, and as you can see my decoration of the cake is less than time-consuming… 😉
This bake is all about the flavour and making the lemons really shine, they are the star of the show! It has just the right amount of citrusy lemon seeping through the cake to spark up your taste buds! I hope you give it a go, super yummy bake that you’re sure to love ❤️
170g unsalted butter
170g caster sugar
170g self raising flour
1tsp baking powder
zest of 2 small lemons (keep the juice for the drizzle)
Drizzle and Decoration –
25g granulated sugar
50g icing sugar
yellow food colouring
1 – Preheat the oven to 180C and line a traybake tin with grease proof paper.
2 – Cream the butter and sugar together until light and fluffy. Add in the eggs, lemon zest, baking powder and 3 tbsp of the flour. Stir well until fully combined.
Top tip: if the mix looks like it’s curdled a bit at this stage don’t worry, keep on adding the flour and you’ll be fine!
3 – Add in the remaining flour and stir well.
4 – Pour the cake mix into the prepared tin and bake for 20 – 25 minutes or until the cake is just turning golden brown and when pressed the cake springs back up.
5 – Whilst the cake is baking, mix the granulated sugar and juice from the lemons together. Heat the lemon mix in the microwave for 30 seconds until the sugar has dissolved.
6 – As soon as the cake comes out of the oven, poke small holes into the top. I used a skewer but a fork would do the trick as well! Spoon the lemon juice mix over where you’ve poked the holes in. I usually poke the cake in about 8 places to make sure the drizzle is evenly distributed throughout the cake. Start to spoon the mix over the rest of the cake until you’ve used it all.
7 – Let the cake cool completely in the tin so all of the lemon drizzle soaks into the cake.
8 – Mix the icing sugar with 1tsp of cold water. Halve the mix and add in a few drops of yellow food colouring. You want the icing to be a good dropping consistency so add more water if needs be.
9 – Once the cake has cooled you can decorate. Dip a teaspoon into the white icing and start to drizzle over the cake, do the same with the yellow icing. It gets a bit messy but have fun with it, it’s not meant to be neat, just appetising!
10 -Remove from the tin and slice into desirable portions.
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