Description
A simple and delicious lemon drizzle cake made in one bowl.
Ingredients
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- zest of 2 lemons
- juice of 1 lemon
- For the drizzle: 50g caster sugar, juice of 1 lemon
Instructions
- Preheat your oven to 180°C (160°C fan/ gas mark 4). Grease and line a loaf tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- Gently fold in the flour.
- Pour the batter into the prepared loaf tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, make the drizzle. Mix the sugar and lemon juice in a small bowl.
- As soon as the cake comes out of the oven, poke holes all over the top with a skewer. Pour the lemon drizzle over the warm cake.
- Let the cake cool completely in the tin before serving.
Notes
- You can add poppy seeds to the batter for extra texture.
- Store the cake in an airtight container.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: British